mochi wagashi recipes I've found involve a ton of sugar,
deep-frying, or both. Yet there are exceptions if you're
willing to look for them! This dessert from the Philippines
2 cups of mochiko
1 tbsp of sugar
Another tbsp or so of sugar
of sweetened, shredded coconut (and you may end
up needing more!)
Food coloring, if desired
Set a small pot of water on the stove to boil. Mix
the mochiko, one tablespoon of sugar, and the water.
It will form a stiff dough when it's ready. (You may
need to hand-knead it a little to get it thoroughly
mixed.) roll it into balls about the size of a quarter,
then drop them, a few at a time, into the boiling water.
Lift them out again when they float to the top and drain
them very lightly on paper towels. Then sprinkle it
with sugar and immediately roll it in the coconut. Voila!
If you want to color the coconut, just dribble a
few drops of food coloring into it and mix it with a
fork. At first it will look like it's not going to mix
well, but after a minute or two the color will get around.
It'll be rather varied and confetti-like - click on
the image above for a closeup - but I like it that way.
Keeps it from looking mass-produced, y'know?.
Some variations include flattening out the balls
into thick cookie shapes before boiling, and serving
them with a mixture of sugar and sesame seeds on the