Hi! I need help. I don’t know what I’m doing wrong. I’ve tried many different recipes, used an electrical hand mixer with hooks, tried beating/pounding it by hand… I’ve tried the microwave versions, the stove top versions, but whatever I do, my mochi turns into glue.
Most recently, I tried [this](https://www.youtube.com/watch?v=sTlbqr12bQk) recipe. If I ever try again, I’m curious to try [this](https://msshiandmrhe.com/strawberry-mochi/) one.
In the dough I use: glutinous rice flour, granulated sugar, corn starch, soy milk, and then butter after it’s been microwaved.
Is the issue maybe the soy milk? Or is it because I’ve been using a ceramic bowl instead of a glass one that I see in most videos? If I try again, I’ll use a glass container.
The very first time I tried to make mochi (using [itsvegansis recipe on Instagram](https://www.instagram.com/p/Cq-iEWHK3rP/)), the dough turned out tasty, but it was impossible to shape or even collect. It was a sticky mess. The most recent batch was even worse.
How am I supposed to shape it? I never can. Every recipe says “shape into ball” or “beat until the dough turns into a ball” when mine just sticks to every side of the bowl and I want to die. Am I beating the dough too much?
Please help me, I am desperate ðŸ˜
Thank you in advance!
by allthingsmango
2 Comments
What brand of glutinous rice flour are you using?
I would recommend a simpler recipe like the one [here](https://www.justonecookbook.com/daifuku/) before doing the ones that use starch, fat and milk in the mochi itself.
Overall though, microwave mochi recipes will be *very* sticky, and it will stick to your hands and bowl. It takes several folds to get it to start consolidating, and I usually use a bowl scraper to do so at first. Keeping the scraper and your hands wet with water will help prevent sticking.
If you’re going to use a mechanical mixer, you’ll want to make sure that it’s pulled into a ball first and the outside coated liberally with oil or butter before you start beating. However, I’ve never needed to beat my mochi mechanically, and don’t really see a point in doing so unless you’re trying to incorporate a lot of fat like butter into the mix
I agree with SincerelySpicy. Try a simple recipe like the one from JustOneCookbook they posted.
It is okay that the mochi will become very sticky in the bowl, the starch will help you with that by dusting the surface where you will work further with the mochi (and dust the mochi from top as well) to roll and cut it.
For starters, you don’t even need to cut circle shapes, you can cut squares and just cover your filling as if you were making [yatsuhashi](https://www.justonecookbook.com/yatsuhashi/).