Ghetto Microwave Mochi
Two variations on this ultimately easy dish: the straight-up water version, and the chi-chi dango version (made with coconut milk, the Hawaiian way):
Ingredients:
3/4 cup Mochiko
3/4 cup water (for chi-chi dango, substitute 3/4 cup coconut milk. You might need to top up with an extra 1/4 cup water if your 'nut milk is especially fatty)
1/4 cup sugar
1 tsp neutral-flavored cooking oil
Cornstarch, sprinkled in a generous layer on a plate
Special utensils:
1 microwaveable dish
1 spatula
1 plastic knife (very important - no other type of cutting utensil will give you the same results)
1 microwave
1 bowl
Plastic wrap
Lube up the microwaveable dish with the neutral cooking oil. Dump the Mochiko, sugar, and water (or coconut milk) into a bowl. Swirl it around with the spatula until it's a uniform slurry. Pour it carefully into the greased dish (it should form a 0.5-1" thick layer) and drape the plastic wrap over it. Don't worry about making sure it's tight -it's okay to have some steam escape. Microwave on high for 2 minutes, then check if the mochi is semi-translucent. You might need to add another minute if you poured it into a dish and it formed up more than 1" thick, but it's better to add time than overcook. Exposed surface area does affect the cooking time, but with 2 minutes, you're guaranteed to be on, or under. Remove from microwave, uncover, and let cool a bit. I am usually super impatient, so I wait about 5 minutes. You will maybe burn yourself if you only wait 5 minutes, but at this time, you should be able to unmold it onto the plate covered in cornstarch. Use your spatula to help unmold, then use your plastic knife to cut the mochi into appropriately sized mochi pieces. Roll the pieces into the cornstarch so that they no longer stick to everything. Every surface of hot mochi that is un-starched will stick to itself (and your hands) so be forewarned that fancy shapes will require expert handling. Once the pieces are fully cooled, you are cleared to stuff them into your mouth.
