Here is a simple way to make mochi.
Bear in mind that mochi can be eaten fresh as it is especially with wagashi cakes and that it can be mixed with other ingredients for colouring. It can be aslo dried and grilled and also included in soups and other recipes such as mochi pizza!
Glutinous rice: 3 go (Japanese measure): 540 cc (2.8 cups)
Kinako (to taste)
Notes on kinako and glutinous rice:
Kinako (黄粉 or きなこ), also known as soybean flour, is a product commonly used in Japanese cuisine. In order to create the soybean flour, soybeans are toasted and ground into powder. Its flavor is commonly compared to that of peanut butter.
Kinako, being composed of soybeans, is a healthy topping and flavoring which contains B vitamins and protein. It can also be used as a drink;. For example, warabi mochi is a famous kinako-covered sweet
I will introduce a recipe soon!
Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous (Latin glūtinōsus) in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked.
Wash the rice and let it soak in water overnight.
Pour water in steamer. Bring to boil. Set a clean cloth inside. Drain rice. Pour rice inside cloth. Dig a “well” in the middle for better cooking.
Steam over a medium fire for 20~25 minutes.
Pour hot water inside pestle bowl and leave the wooden sticks inside water for long enough to have all of them well impregnated with water. Throw water away just before next step. This will insure a better mochi!
Check rice for an even cooking. No water should be left or the mochi will be runny. If you make a small quantity, softer rice than usual is better as it will tend to dry faster than a large quantity.
Now this is the hard part!
You will need three adults to press hard on the rice with the wooden sticks at the same time to crush the rice completely. It might take as long as 10 minutes.
Now that the rice has been softened, One can continue on his own or work in shifts. Pound the rice in the middle 10 times. Turn over the rice from outside to inside and continue always around the clock.
Important: always pound in the middle, never on the sides or you will break the bowl!
That is how it should look. Make balls by twisting rice out.
Roll mochi in kinako mixed with sugar to taste. They are ready to be eaten!
This is how are served in Japan for children (and adults!)
If you want to preserve them for a while before eating, roll them in rice powder. Rice powder will come in useful if you want to fashion the mochi into thin sheets or else.
That is they look grilled!
2 thoughts on “Japanese Cakes/Wagashi 4: Recipe-Mochi”
This is really cool. What is the name of the large wooden pounding tool for the MOCHIZUKI called in Japanese?