When you are making mochi at home, potato starch is essential material. And, as you may know, corn starch can be substitute for this potato starch.
But, why are you using potato starch / corn starch for mochi?
I am introducing 2 important roles of them here.
・Corn starch as a dusting powder
・Corn starch as a raw material
Let’s take a closer look!
Corn starch as a dusting powder
When you are making mochi, daifuku, and other rice cake related foods, there should be potato starch on the recipe.
If the powder is needed for molding (kneading and rolling) the dough, that is exactly the dusting powder. The important thing is that you will sprinkle the powder to prevent the dough from sticking.
In Japan, potato starch, bread flour, and all-purpose flour are generally used for it. Corn starch can be good substitute if you can’t get any of these.
Corn starch as a raw material
Usually, potato starch and corn starch are used as a dusting powder when making Japanese sweets. However, you can also make mochi using this as the main ingredient.
Mochi made from potato starch (corn starch) will have not only chewy but also jiggly texture. It’s absolutely delicious dessert!
I believe you can enjoy different taste of new type of mochi with this reicpe. Please try some of them if you have a chance!
Here are 2 ideas of mochi recipe using potato starch (corn starch).
1. Corn Starch + Sugar + Water
2. Corn Starch + Sugar + Milk
Corn Starch + Sugar + Water
Ingredients [2 servings]
Mochi
・1.7oz (50g) Potato starch or Corn starch
・1oz (30g) Sugar
・1cup (250ml) Water
・Ice water (to cool the dough)
Kinako
・2 tbsp Kinako (roasted soybean flour)
・1 tbsp Sugar
・A pinch of Salt
Brown sugar syrup
・2.1oz (60g) Brown sugar or
・0.2cup (50ml) Water
Direction
1. Make brown sugar syrup. Put brown sugar and water in a small pot. Melt well and then cool.
2. To make mochi prepare another pot, and put corn starch, sugar, and water. Mix well before heating.
3. Heat from low to medium heat and mix constantly with a heat-resistant spatula.
4. When it starts to harden, reduce the heat to low and continue mixing.
5. When it becomes transparent, turn off the heat and mix for about 1 minute.
6. Use two spoons to roll into bite-sized pieces and drop into ice water.
7. Drain the water, and sprinkle kinako (roasted soybean flour) and brown sugar syrup as you like.
Ready to eat!
Corn Starch + Sugar + Milk
By adding milk instead of just water, you can produce a texture closer to that of a real mochi.
Ingredients [2 servings]
Mochi
・1.2oz (35g) Potato starch or Corn starch
・0.7oz (20g) Sugar
・1cup (250ml) Milk
・Ice water (to cool the dough)
Kinako
・2 tbsp Kinako (roasted soybean flour)
・1 tbsp Sugar
・A pinch of Salt
Direction
1. Put corn starch, sugar, and milk into a pot.
2. Continue mixing with a heat-resistant spatula over low heat.
3. Keep the heat, and turn off the heat when it hardens and becomes clump together.
4. Transfer the dough directly to ice water. Tear it off by hand while soaking it in ice water.
5. Put the mochi on the plate, and sprinkle kinako (roasted soybean flour) and maple syrup as you like.
Ready to eat!
More Recipe for Mochi
Are you interested in other ways to make mochi?
6 Ways to Make Mochi (Recipe)
