Comment faire du mochi au citron (recette de gâteau de riz japonais au citron)

Prepare the ingredients for the white bean paste, a can of white beans, sugar, and a lemon. Since the lemon will be used with its peel, opt for an organic one if possible.

Grate the lemon zest and extract the lemon juice. Use about 15g for the white bean paste and about 10g for the mochi.

Tip: If you have store-bought white bean paste, add this lemon juice and zest and mix well. Skip other steps to make white bean paste.  

Drain the white beans from the can, rinse them lightly with water, and place them in a food processor. Blend lightly.

Once they start to become smooth, add sugar, lemon juice and lemon zest. Continue blending until smooth.

Place the smooth paste in a pot and cook over medium heat, stirring with a spatula until it reaches your desired consistency.

It’s better to cook until it becomes firmer, as it will be easier to wrap later with mochi. This should take about 15-20 minutes.

Since it contains sugar and can easily burn, it’s important to stir continuously from the bottom.
When it reaches just the right firmness, remove it from the heat and let it cool thoroughly.

Get the prepared white bean paste, glutinous rice flour, sugar, water, and lemon juice ready.

Divide the white bean paste into 8 equal portions. Roll each into a ball and set aside.

Add glutinous rice flour and sugar to a microwave-safe bowl and lightly mix with a whisk. Gradually add water and lemon juice while mixing.

Cover the bowl with plastic wrap or a microwave safe lid and heat at 500W for 1.5 minutes. Remove and mix well. Heat again at 500W for 2 minutes, then remove and mix well. Heat once more at 500W for 1 minute. The dough is ready when it is no longer white. Let it cool until it warm to the touch.

Tip: To achieve the best wrapping, ensure the mochi dough is spread evenly and thinly over the starched surface. Adjust the amount of potato starch as needed to prevent sticking and achieve a smooth texture while wrapping.

Generously spread potato starch on a tray and spread the mochi dough onto it. Sprinkle potato starch over the entire surface of the mochi and divide into 8 pieces.

Lightly press and flatten it with a scraper or something, then spread the edges with your fingers.

Once it is large enough to wrap the white bean paste, place the bean paste in the center and gently seal it with your fingers. Place the Mochi seam-side down and done!