[COOKING] Microwave Mochi with Yogurt

Simple instant microwave black sugar mochi with yogurt.

I intended to make traditional Taiwanese mochi ( not like the Japanese mochi, Taiwanese mochi is more soft and more sticky), which is made of pure sticky rice (Glutinous rice, sweet rice, waxy rice), but it takes a day to soak the rice, and I don't have sticky rice on hand. 

Then I found an easy recipe, and I just have all the ingredient in fridge.

Basically my recipe refers to here. 

Although the original recipe isn't so hard, I still simplified it, and make it super easy and convenient to do. 

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Here's my recipe :

◆ Ingredients : 

  ✓ tapioca starch ( potato starch might be softer & sticky ; tapioca starch is more              chewy, it depends on what you have & which you like.)

  ✓ black sugar ( it's different from brown sugar, it has a special flavor, but you can              use brown sugar as well.)

  ✓ hot water ( milk is ok, but I think is't flavor would be cover by black sugar.)

  ✓ cold water with ice ( to cool the mochi.)

   ✓ yogurt ( serve as sauce.)

 sorry that I don't have the exact proportion of the ingredient because I haven't bought a  kitchen scale yet. 

◆ Methods :  

  1. Add black sugar into hot water and dissolved them.
  2. Add tapioca starch into the syrup, mix them well until there's no lumps in it.
  3. Put the mixture into the microwave, set it for 30 seconds (medium high), stir it; and then microwave them for every 10 seconds, stir it, repeat this step ... until it condense to the texture you like.
  4. Use the spoon to scoop it into the shape you like, and put them into the cold water to make the mochi more chewy.
  5. Dip them into the yogurt, and it's time to enjoy the chewy mochi ! 

◆ Tips & Reviews : 
  ▶ Don't set the microwave too long or too high as once, do it gradually or it'll turn into a hard dough with some granule on it. ( That's what I've done ... and it's a waste.) 

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 The recipe I followed said that black sugar goes well with yogurt, and I think it's okay, not very awkward, but not as good as he said.

Mochi which is made of pure sticky rice would absolutely tasty than the one that is made of potato starch, tapioca starch , or rice flour ( most of the rice flour we can bought from store is not 100% pure.), it's more sticky, soft, chewy but not tough. Next time, I would like to blend the glutinous rice paste by myself to make the traditional Taiwanese mochi.  

Here's the recipe of Traditional Taiwanese Mochi by using pure sticky rice :        http://yoyozora.pixnet.net/blog/post/23725086