Rice … something …: Experiment 3

This was a learning experience. I definitely had mochiko flour (Blue Star brand from Koda Farms). The 1:1 water to flour ratio was repeated, with autumnal seasonings of molasses, ginger, and clove. I ended up heating it in the microwave longer, but interrupted more often to stir. This never reached the firm fimo consistency but was extremely sticky. Rolling between rice flour dusted wax paper was a failure — it stuck to the paper. I ended up just dusting a large gob with rice flour and putting in the 450° oven for 20 min. The surface ballooned with the heat, and i hoped i was getting a bubble filled interior. Instead, it was one massive air bubble with most of the dough remaining soft and chewy.

Other than the crusty dome being over-baked, it tasted good. If i could control the dough better — cookie sized spoonfuls perhaps? well dusted with rice flour? — i could imagine making crispy exterior chewy interior rice cookies.

More experimentation needed.

The Mochi recipes from Koda Farms sound like they would be soft and chewy. Perhaps sometime for a potluck.

Apparently the Japanese crackers (okaki) can be made by frying the mochi. See here.

This recipe [2 c rice flour to 6 tbsp butter, 12 oz cheddar cheese, and 3 egg yolks (plus ~2 tbsp water and seasonings)] treats the flour as flour, none of the hydration steps.


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