Ingredients
Scale
- 100g Mochiko sweet rice flour
- 100g silken tofu
- 50g granulated sugar
- matcha & red gel for color
Instructions
- Use a scale to weigh the ingredients. If you don’t have a scale, you can try to add equal weights using your best judgement. It should have a very soft dough texture.
- Separate the dough into 3 (use a scale for precision) and add matcha and red gel for color. You only need a very small amount.
- Roll the dough into balls of about 20g. If your dough is too soft, add a bit more Mochiko. Or, if it’s too firm, add more silken tofu. You want the perfect texture for taste. The softer the dough, the better it will taste.
- Add the dough to the boiling water and cook for 1 minute, then reduce the heat and cover for about 4 minutes. It will rise to the top when ready. Transfer to an ice bath and skewer on bamboo sticks.
Notes
I prefer to use Mochiko brand for best taste, but you can also use glutinous rice flour which will give you similar results.
Adding gel color to the dough might make the consistency too soft to form into balls, so you can add a bit more Mochiko if needed.