Strawberry Mochi, Yum!

Making the Mochi:
1 cup glutinous rice flour (any Asian grocery should carry this)
1 cup water
1/4 cup Castor sugar
Some extra flour to dust with
1 silicone baking pan (anything microwavable will do)
1 microwave

Measure out your 1 cup of glutinous rice flour and dump it in a mixing bowl. Add your 1/4 cup of sugar. Addition of the 1 cup of water to the sugar and flour mix. Now mix it up with an electric mixer until there are no lumps. It should be pretty watery. Pour it into your container. Cover it with cling wrap if you don't have a lid. Zap it for a good 4 minutes in the microwave. It will be sticky and solid, as well as hot hot hot. Let it cool covered in the fridge. Always keep covered when not being consumed as it will dry out. Once cooled, put some of that extra flour on top and spread it around so you can run your fingers over the surface without it sticking to you. Keep your hands dusted and peel it out. As you peel it, coat it with the flour so it doesn't stick to you. Cut it into long strips. I coated the cut side with powder. Then I cut those strips into squares



2 3/4 cups all-purpose flour
2 1/4 tsp baking powder
1 tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees Fahrenheit. Cream your two sticks of butter. Add your sugar and keep on creaming. Add your eggs one at a time and keep mixing. Alternate your flour/salt/baking powder mix with the 1 cup of milk when adding it to the batch. Add mochi. You can add anything to this desert and it’ll taste amazing.



- Kristen