Quince jelly mochi
Ingredients (makes 8-10)
  • 60 g glutinous rice flour
  • 2 tbsp sugar
  • 80 g water
  • Corn starch
  • 100 g quince jelly
  • 1. Place the water and sugar in a microwave-safe bowl and stir until dissolved.
  • 2. Add the glutinous rice flour and mix with a whisk until obtaining a homogeneous dough.
  • 3. Cover and place in the microwave. Cook for one minute at maximum power. Remove the bowl from the microwave and let stand for one minute covered.
  • 4. Arrange the cooked dough on a surface sprinkled with corn starch.
  • 5. Roll out the dough on the surface to a thickness of one centimetre and sprinkle some more corn starch on top.
  • 6. Cut the dough into eight to ten individual portions. Cut the quince jelly into eight to ten finger-thick pieces or in proportion to the dough.
  • 7. For each portion of dough, place a cube of the quince jelly in the centre and fold it into a ball. Remember to sprinkle your hands with corn starch to prevent the dough from sticking to your hands.
  • 8. Save and serve at room temperature.



Different kind of cooked fruits, such as apples or pears, can be used as filling (better suited for diarrhoea).