Comments

Well, it definitely made mochi. I don't know if I'd say it's "rich and caramel-y" but it's nice. I was a bit concerned for a bit there because when it comes out of the microwave it looks a little firm and jelly-like, but once you get it cool enough to handle and roll into dough it definitely does the job. It has a mild, sweet-ish milky flavour, so it'd go great with brown sugar syrup for a sweeter dessert, or it'd pair perfectly with halohalo. I'd probably recommend using boiling water for your 1/3 cup to help activate the rice flour before it goes in the microwave. I'd also recommend microwaving it in shorter bursts, like 20 seconds a few times until it's stiff enough all together, because I got a bit nervous after the first minute that half of it had solidified and half of it was still runny. This recipe would also work great to make daifuku, I think. It's flexible and mouldable enough that you could wrap it around an anzu-coated strawberry and make a tasty dessert, and the flavour isn't too strong. Would make it again, might add vanilla next time.