Remember all that sweet filling leftover from making Guk-chai? Here's a recipe that requires the same filling. It also requires some dexterity and thus a possible activity for little fingers to strengthen fine-motor skills. Can get messy though...
INGREDIENTS:
Filling: Same as Guk-chai (shredded coconut, crushed peanuts, toasted sesame, sugar).
Wrapper: 400g Glutinous flour, 3/4C sugar, 500g water
Coating: shredded coconut or powder sugar
INSTRUCTIONS:
1. Combine water and sugar and stir until well-mixed. Add little by little to glutinous flour and mix well. It will stay in watery consistency. Separate into two bowls and heat one at a time in microwave, about 4mins each. It should now be sticky and thick in consistency.
2. While mixture is still warm to touch, scoop a little up and roll into a 1-inch ball and with a combination of stretching, pressing, pulling, flatten into a small disc.
3. Add a small spoonful of filling, pinch the opening shut and gently roll into a ball (about 1.5-2inches).
4. Roll the mochi ball into shredded coconut or powder sugar.
TIPS:
**Filling options: sweet black sesame paste or sweet lutus paste.
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