Selmochi - The Recipe

'There's Rice At Home' series finale. Think of this as a hybrid child of our beloved Nepali Seltroti and Japanese Mochi...

I couldn’t finish a series dedicated to rice without honouring the Greatest Of All Time: Sel Roti.

We all know the literal sweat and tears it takes to make them. Massive respect to our moms and aunties who spend hours and hours soaking, grinding, and using serious arm power to fry those perfect Selroti circles.

So, I wanted to celebrate that ritual but without the labour part because these only take 20minutes to cook in the oven.

You get that iconic, warm Selroti flavour paired with the fun, gooey bite of a Mochi.

Ingredients

Makes six Selmochi

• 100g glutinous rice flour

• 5 tbsp gheu (ghee)

• 3 tbsp caster sugar

• 1 ripe banana

• 1 tsp baking powder

• 1/2 tsp cardamom and clove powder

• 160ml whole milk

To make a larger batch (e.g., 12 Selmochi), simply double all ingredients. The method remains exactly the same.

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. In a medium mixing bowl, mash 1 ripe banana until it reaches a smooth consistency (don’t worry about some lumps).

   

2. Add 3.5 tablespoons of gheu and whisk until the fat and fruit are mixed well.

3. Stir in 3 tablespoons of caster sugar and whisk (don’t worry about the sugar not dissolving completely).

4. Add the aromatics: 1 tsp baking powder, 1/2 tsp cardamom and clove powder (equal parts), along with 160ml of milk.

   Note: If you don’t have the powders on hand, freshly grind 4–5 cardamom pods and whole cloves in a mortar and pestle.

5. Add glutinous rice flour one tbsp at a time. Whisk thoroughly after each addition before adding the next. This gradual process prevents clumping and ensures the flour is perfectly hydrated.

6. Once the flour is incorporated, let the batter sit for about 5 minutes. This allows the glutinous rice flour to bloom.

7. While the batter is let to sit aside, pre-heat the oven to 175°C (350°F).

8. Grease a muffin tray generously with gheu (1 tsp per section). Using a ladle, pour the batter into the prepared muffin tray, see below.

   

9. Bake for 20 to 25 minutes, until the top reaches preferred shade of golden brown.

10. Let it cool for at least 10 minutes before taking out of the muffin tray. Consume it while still warm for a soft, pillowy experience.

11. If you can wait, the true mochi-like texture fully develops a day later once the selmochi has completely cooled and settled. Enjoy! x