Two types of daikon radish combined with rice flour make this vegetable mochi extra moist and fluffy that is easy to eat. This is a healthy kid friendly dish.
In addition to kiriboshi daikon (dried shredded daikon radish, available online or at Asian grocery stores), daikon oroshi (finely grated daikon radish) helps make this mochi moist and not too chewy.
Kiriboshi daikon is rich with fiber, calcium, vitamins B1 and B12, iron, and it is low in calories. The smell can be strong, but it goes away by soaking in cold water before cooking.
This recipe uses regular rice flour, but can be made with mochiko for a different texture.
|1.5oz/40g||kiriboshi daikon (see Tips)|
|½ cup (72g)||rice flour|
|¼ cup (54g)||potato starch|
|½ teaspoon (3g)||salt|
|¼ cup (60ml)||water|
|½ cup (90g)||daikon, finely grated (daikon oroshi)|
|½ (40g)||carrot, julienned, ½ inch (1.5cm) in length (about ⅓ cup)|
|2 tablespoons (7g)||garlic chives, cut into ½ inch (1.5cm) pieces|
|⅓ cup (35g)||green onions, thinly sliced diagonally|
Rinse dried shredded daikon, soak in cold water for 5 minutes, then drain and chop into 1/2 inch (1.5cm) pieces. Set aside.
In a bowl, mix rice flour, potato starch, salt, and water. Add finely grated daikon and other vegetables. Combine well.
Coat the skillet with oil over medium high heat. Take a spoonful of batter, about the size of a golf ball. Flatten it slightly to form an oval shape. Place the pieces on the skillet and cover with a lid. Cook until the mochi turns slightly golden brown on both sides.
Serve with sauce (prepared separately) on the side.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.