Tapioca Mochi Experiment, Was It Successful?

September 11, 2023

You probably know that I am an occasional trying-hard chef who likes experimenting recipes using the ingredients on hand. Sometimes successful, sometimes not. But it is still me who eats my food anyway 🤣.

I recently cooked red beans for my viand and I thought of using the leftovers to make mochi since I saw a video online. We also have tapioca flour in the pantry, so why not do another experiment? Mochi is usually made from glutinous rice flour. But since I have none, I used the available tapioca flour. It is sticky as well, so I thought it'd be good for making mochi too.

So in this recipe, I tried making economical mochi using ingredients on hand. I used matcha powder, banana, and leftover red beans for fillings.

This was my first time making mochi, so I was uncertain of the outcome. If you want to know how I made mochi, you can watch my video on ThreeShorts ☺️.

Making mochi is just easy. There are many tutorials on YouTube. But sometimes, expectations versus reality are truly different. Easier to watch than do the process, as they said.

So first, I mixed the tapioca flour, sugar, and water. Next, I transferred the mixture into a small pot and then boiled it on a low fire until it formed a paste. I had to cool it down first before kneading and filling the mochi.

The mixture is sticky so coat it with flour before kneading. I didn't really knead it. I just coated it with flour, made small balls, then filled them with fillings. That's how easy it was!

Yep! Too easy to imagine. Unfortunately, as you can see in the final output, the mochi doesn't seem appealing, lol. After making a few balls, I got pissed off and decided to make long and bigger mochi, and put more fillings in it, lol.

Was it successful?

Nope, it wasn't. I realized that tapioca flour isn't suitable for making mochi with fillings. Just look at the photo above, the mochis aren't well-shaped and some fillings came out. I also realized that, I should have not crashed the banana. It's watery making it ooze out from the mochi balls.

Tapioca flour is only good for making warabi mochi. It has no fillings, but rather coated with soybean flour just like in the photo below. It is easier to make than those with fillings. I should have done this instead. It was too late to realize my mistake, lol.

Image source from this video.

After chilling for long hours, it surprisingly tasted better. I even saved some for the next day.

And in that afternoon, I savored my unsuccessful tapioca mochi recipe, as if it wasn't a failure, lol. But honestly, I felt like I was eating a slime 🤣. Tapioca is so chewy. At least, I learned from my mistakes and I better do it properly next time.

So this is Chef Jane once again with my failed mochi experiment. See you in my next cooking time 🤪.

Thanks for stopping by.

(All photos are mine)

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