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Ingredients

How to make it

  • Mix the mochiko rice flower and sugar together.
  • Pour in the 1 1/4 cup of water. Mix until uniform, the consistency should be thicker than pancake mix (not runny). Add more water if needed to cover up all the dry ingredients.
  • Line a 9 inch round cake pan with saran wrap. The saran wrap should not go over the edges of the cake pan.
  • Pour the mixture into the cake pan. Cut the saran wrap down so it is only slightly above the sticky cake (this is to prevent it from getting stuck in the sticky cake while cooking).
  • In a wok with a steaming tray (or a steamer), bring water to boil.
  • Place the cake pan onto the steaming tray and steam for 25 - 30 minutes. It is done steaming when it is solid (if you poke it with your thumb, it won't suck it in).
  • Set on a cooling rack in the cake pan and let it rest for 24 hours.
  • Remove the sticky cake from the cake pan and peel off the saran wrap.
  • Cut into 8 wedges. Cut the wedges in half (like you're making them shorter).
  • Crack and egg into a bowl and scramble it.
  • Take a sticky cake wedge and dip it into the egg, cover both sides well.
  • Heat up a frying pan or skillet (spray with pam or something similar to prevent stickyness).
  • Place sticky cake wedge onto the frying pan.
  • Cook on both sides until golden brown (or dark brown, depending on your fear of eggs).
  • Serve and eat warm (it'll be sweet and gooey).

Reviews & Comments 1

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    " It was excellent "
    trigger ate it and said...
    This is so interesting and unique I have to try this soon.
    I have seen Mochi a the health food stores and I have cooed them in a waffle iron. But this sounds so much better.
    Five forks
    Was this review helpful? Yes Flag

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