• 3/4 cup / 178ml Mochiko (glutinous rice flour)
• 3.4 cup / 178ml water
• 2 to 4 tablespoons sugar

Combine the mochiko flour, water, and sugar in a microwave safe container and stir until completely incorporated.  I find that 2 tablespoon makes a pretty light mochi, which might be preferable if you plan on adding a sweet filling.  If you plan on eating it plain, I would add more sugar.   Cover with plastic wrap tightly and microwave for 2-3 minutes. This depends on your microwave strength. Check after 2 minutes to see if it’s done. The previously liquid mixture should be solid now. Typically the plastic wrap will expand while heating (creating a bubble on top of the container) and then it will shrink and become concave once you take it out (due to the rapid cooling air inside the container).   I like to use a glass Pyrex container with plastic wrap for microwaving because I know it will retain the moisture inside. I once tried making it with a plastic lid and I think too much moisture was released, resulting in a hard, rubbery mochi.

Thanks so much for this beautiful photo and the recipe and ideas to Tiny Urban Kitchen and Just Bento