After letting it cool, I sprinkled it with a bit of powdered sugar to keep it from sticking to everything.Now What is Mochi (Mochi to Dango Ingredients) I ended up microwaving it for just 7 minutes total and put it on a piece of tin foil to cool before slicing it and molding it into balls. I microwaved it in 2 minute increments, per another user's suggestion, and stirred. In afterthought, it might have been better to mix the 3 dry ingredients together, first, then add the milk and oil. I mixed the sugar, rice flour, and coconut milk first, then added the green tea powder. One caution - make sure the mochi is cooled at least MOST of the way before putting any powdered sugar on it, as it will melt and become a sticky mess if it is still hot! Lastly, I added a table spoon of green tea powder to the mix to give it some flavor.
I completely omitted the potato starch, extra 1/4 cup of sugar, and salt and instead used confectioners sugar (powdered sugar). I'd seen other recipes online using coconut milk and it just sounded yummier to me! Per another user's suggestion, I subbed veggie oil for the distilled white vinegar. Instead of water, I used 1 and 1/2 cups of rich coconut milk. This recipe worked out great for me on the first try, but I did modify/remove a few things from my own version. So, do not put in the refrigerator, or else you will get hard mochi. If you don't have a plastic knife, just dip your knife in the powder before each cut. I do not like using plain cornstarch (has a chalky feel), so the addition of sugar and salt made it perfect! I can say that if it is cooked too long you will get hard corners (I'd use the shortest cooking time). I LOVED the powder that is used in this mochi recipe. Traditional Japanese mochi is usually pink, green and white. You could also add two drops of green food coloring as well. I added two drops of red food coloring (which looks like traditional Japanese mochi). I lived in Japan for a year and found that this recipe has a great, soft texture.
Of the three recipes I've tried, I found this one is the best. I've tried several mochi recipes (steaming, cooking in balls in boiling water) to make for a Girl Scout event.
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