Wagashi/Sakura Mochi

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!

INGREDIENTS:
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.

RECIPE:

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!

Please check the new postings at:
sake, shochu and sushi

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In my previous article, I introduced the recipe for “red sweetmeats” or just “anko” in Japanese, an improtant ingredients in Wagashi.
But the red/violet colour is not always wanted.
Another popular way to make anko is to use “ingen mame”/kidney beans (US), or string/French beans (Europe).
Note that soy beans/”daizu” are not used in this recipe!
The advantage are multiple, as the “white” (actually beige) colour can be modified by adding green peas (green), pumpkin (yellow or orange), fruit pulp from papaya and mago. Variations are practically unlimited!

INGREDIENTS:
Kidney beans: 500g
Sugar: 400g
Salt: three small pinches

RECIPE:

Put beans in 3 times their volume of water in a large pan. Let soak for two nights. Change water twice a day.

Beans should have lost their “wrinkles” by then.

Bring water to boil over strong fire then simmer for 5 minutes on medium fire.

Drain water, making sure beans don’t dry up. The skin of the beans should peel off easily. Take skins and dark spots away.

Simmer again peeled beans until they soft and start breaking up. Start on a strong fire to bring to boil, then lower to medium fire.

Heat until most of the water has evaporated. Beans will pass through sieve more easily.

Pass all the beans through the sieve. Wash and dry the pan.

Add sugar and stir/mix over low fire.

Sugar becoming liquid upon heating will give a watery aspect to the mixture. Heat over low fire, stirring all the time for 25 minutes.

Once satisfied with the paste consistency, add salt, mix and stop fire.

Transfer to another dish for preserving until use. Do it at once while it is still hot.
Make sure it does not dry up.
Cover with a lid.
If lid does not close well enough, wrap the whole into cellophane paper.

Please check the new postings at:
sake, shochu and sushi

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