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Okinawa Mochi

One variation of a dessert common in Japan. It has a soft flavor and rich texture. One of those things you either love or don't.


2 cups mochi-ko (rice flour)

1 ½ cups sugar

1 ½ cups water

½ tsp. Vanilla extract


Place about 2 ½ inches of water up to second knuckle on finger in the steamer and cover and turn on to high to start steaming.

Mix wet ingredients together in large bowl.  Stir dry ingredients into wet till well blended and no lumpy.

Turn heat down on steamer and line with damp cheese cloth (about 4-5 layers thick) or use a piece of old flour sack,  Pour mixture onto cloth and make sure it is an even layer.  Steam for  2 - 2 1/2 hours.  make sure the center is not sticky to the touch when you are ready to take off the stove.  Prep an 8x8x2 pan by spraying with Pam or another cooking spray and sprinkling with a cornstarch layer.

Pour into pan and spread evenly with a rubber spatula dipped in cornstarch.  Cool for about 12 hours at room temperature before cutting (I usually let it cool overnight).  To prevent sticking, coat each piece with cornstarch and shake off the excess.  Store in an airtight container; using wax paper between layers.