3tbspin total of your favourite fillings - I used peanut butter, jam, nutella, and kaya
Sugar syrup:
30gbrown sugar
120mlwater
Method
Bring a small pot of water to a boil. Combine the glutinous rice flour, sugar, and salt in a bowl, then add the water into the bowl, mixing it with a spatula or chopsticks until a smooth dough forms. The dough should be pliable but shouldn’t stick to your hand when you touch it. If it’s too dry or too wet, you can adjust its consistency with more water or flour.
Divide the dough into 20g pieces, and roll each piece into a ball. You should get around 10 balls this way. Working with one dough ball at a time, with well-floured hands, press the dough in between your palms to flatten them into a disc, then press and stretch them out even more with your fingers, until you get a flat disc at least 10cm (4 inches) wide. Put half a tablespoon of your chosen filling into the centre of the dough disc, then lift up two opposing sides of the dough disc and lightly pinch them together, enclosing the filing within. Pick up the two longer ends and fold them into the center as well, pinch and shape them into the square parcels you see in the photos above, making sure the filling is completely sealed within. Repeat for all of the doughs, filling them with different fillings if you wish.
Bring a large pot of water to a boil. At the same time, make the brown sugar syrup by combining brown sugar and water in a wide frying pan and letting it simmer over medium heat.
Drop all the filled mochi parcels into the water to boil for 2-3 minutes, until it floats. When all the mochis are floating, take them out of the water and transfer them into the brown sugar syrup, with the flat side on the bottom. Let the mochis cook in the syrup for 1 minute, shaking the pan around constantly to prevent the mochis from sticking to the bottom.
When done, take the mochis out of the pan and serve in a bowl or plate, along with a few spoonfuls of the syrup.