- Cornstarch, for dusting
- 1 1/2 cups sweet glutinous rice flour (see Note)
- 3/4 cup sugar
- 3/4 cup pomegranate juice
- 1/4 cup fresh lime juice
- 1/2 teaspoon kosher salt
How to make this recipe
Using a damp cloth, wipe down a large work surface. Stretch a 14-by-24-inch sheet of plastic wrap over the surface and use the damp cloth to smooth it out. Sift a generous layer of cornstarch over the plastic wrap.
In a large microwave-safe bowl, mix the rice flour with the sugar, pomegranate juice, lime juice and salt until smooth. Cover the bowl tightly with plastic wrap. Microwave for 2 minutes, until the batter starts to thicken at the edges. Remove the plastic and, using a rubber spatula, stir the mixture until mostly smooth; a few small lumps are OK. Re-cover the bowl with the plastic and microwave for another 2 minutes, until the mixture is stiff and sticky. Using a rubber spatula, stir quickly and vigorously until smooth, about 30 seconds.
Working quickly, scrape the mixture onto the prepared work surface and lightly sift with cornstarch. Using a rolling pin dusted with cornstarch, roll the mixture into an 8-by-10-inch rectangle, about 1/4 inch thick. Let stand at room temperature until cool to the touch, about 15 minutes. Using the plastic wrap, transfer the mixture to a rimmed baking sheet; fold the plastic wrap over to cover completely. Refrigerate until firm, about 45 minutes.
Dust another rimmed baking sheet with cornstarch. Dip a 3/4-inch round cutter in cornstarch and stamp out rounds. Transfer the mochi to the prepared baking sheet. Refrigerate, uncovered, until ready to serve.
The finished mochi can be arranged in a single layer in a resealable bag and refrigerated for up to 2 days.
Sweet glutinous rice flour, aka mochiko flour, is available at Asian groceries.