Iriko Mochi (Parched Rice Flour Cake)

Name: Iriko Mochi (Parched Rice Flour Cake)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: parched mixed rice flour 300 g; potato starch 2 tbsp; sugar 300 g; starch syrup 50 g; water 280 ml

Quick answer

Total time: 30 min
Level: Medium
Servings: 4 servings
Ingredients: 5

About this dish

Flour from parched glutinous and short-grain rice takes in hot sugar syrup, added in four or five pours, and turns into soft mochi without any steaming or boiling.

The toasted-rice smell stays with it. Once the slab has cooled right to the center, a knife dusted with potato starch cuts it into bars.

Ingredients

servings

IngredientAmount

parched mixed rice flour

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Instructions

5 steps

1

Sift 1 tablespoon of the potato starch in a thin layer over a wide, shallow mold.

Reserve the remaining starch for shaping and cutting.
2

Combine the sugar, starch syrup, and water in a pot over medium heat.

Stir until the sugar dissolves, and remove from the heat immediately when bubbles begin to rise evenly across the surface.
3

Put the parched mixed rice flour in a large bowl.

Add the hot syrup in four or five portions, working quickly with a pestle after each addition until no dry flour remains and the dough gathers together.
4

While the dough is still warm, transfer it to the starch-dusted mold.

Dust your hands with the reserved starch and press it into an even rectangle or log with a level surface.
5

Cool completely at room temperature until the center holds its shape.

Coat the knife lightly with the remaining potato starch and cut into 2 cm-wide sticks or bite-size squares.