Mochi, a beloved chewy rice cake, gets a festive twist with tart cranberries in this easy recipe. Here’s a step-by-step guide to perfect Cranberry Mochi every time.
Ingredients:
- 200g glutinous rice flour (mochiko flour)
- 50g sugar
- 200ml water
- 50g fresh or dried cranberries (chopped if dried)
- 1 tbsp cornstarch (for dusting)
- Pinch of salt
Instructions:
1. Prepare the batter: In a bowl, mix mochiko flour, sugar, and salt. Gradually add water, stirring until smooth. Fold in cranberries.
2. Steam the mochi: Pour the batter into a greased 8-inch square pan. Steam over high heat for 30–40 minutes until a toothpick comes out clean.
3. Shape and coat: Let the mochi cool slightly, then dust a clean surface with cornstarch. Knead the mochi gently until smooth, then divide into small pieces. Roll each into a ball or square.
4. Finish: For extra flavor, roll mochi in toasted coconut or powdered sugar. Serve at room temperature or chilled.
Tips: For a softer texture, replace 20g of mochiko with rice flour. Dried cranberries can be soaked in warm water for 10 minutes before use to prevent dryness. Enjoy this delightful, chewy treat with a cup of tea!
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