Instant Pot: You can use your Instant Pot if you have one. The mochi is delicious. I buy red-bean Mochi at the local Asian grocery; my Japanese friend introduced me to these sweet treats; my kids and I love them. Today we will make fresh mochi without Usu & Kine, a bread machine, or mochi-pounding machine. If it’s not, you could beat more to achieve the texture. Yes, I do toast the mochi after it gets dried. we are Vietnamese and we would eat slice pork roll (cha) between 2 slices of mochi- I’d love to make this at home but i only have a heavy duty kitchenaid- do you think this is strong enough? I’m not sure medium grain is Japonica? For making daifuku, the easiest way is the shiratamako path without a doubt ^^. Yes, that was my introduction to mochi, too, and would also love to find out if it's still available! I'm Nami, a Japanese home cook based in San Francisco. Ohhh you used the brown sweet rice! This premix is not cheap, a pack of 550g cost rm12.50. Gyuhi made with glutinous rice flour (Shiratamako or Mochiko) also requires sugar. Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Design by, (It should be 3 cup line for Sweet Rice in rice cooker bowl), This makes 2 mochi balls. I googled and found out for 100 g cooked/pounded mochi, you need 50-100g sugar if you are making daifuku mochi. If you would like to make the best tasting Mochi Ice Cream, we recommend making mochi using Shiratamako. Thank you for trying this recipe! Hi Dani! If you … So if you use this recipe for the sweet daifuku mochi, you should add sugar. Using your right hand to tuck in and push up the mochi underneath to create a ball shape above “C” fingers. If the mochi is fresh, you can just dip in matcha and no need to dip in the water. Mochitsuki is a family event that they continue on. 1 year ago. Make sure your hands are dry and well-dusted with potato starch. I’ll be trying that today, hopefully I can get it down this time! It may take longer depending on your microwave)Mix until your start to see and feel a sticky (almost rubbery) texture... until you are able to form a ball without it being too sticky. But one day, I looked at my friends’ bread maker and realized that mochi attachment is so similar to flat paddle beater for a stand mixer, and I thought I could replicate it. It’s a bit too much info (and not well-known terminology) so we say “mochi” in English but practically it’s a different thing in Japan. . Thank you very much for trying this recipe and sharing your cooking experience and tips with us. Not having Kitchenaid but a Kenwood. Very simple concept. Did you make this project? A little side note, this is the second year I got to participate in our town’s mochi pounding festival (they grow the rice in our local park, harvest it and then the community pounds the rice in November). Where can I find the specific rice that you used? On top of the parchment paper, roll out your mochi dough with your dough blender as thick or thin as you want it (not too thin to where it will fall apart as soon as you add the filling). Wow I’m so happy to hear you made mochi in the Spanish mortar pestle! Homemade Red Bean Paste (pressure cooker): click here for the recipe. The one you have is this (https://boschmixers.com/)? You pound steamed glutinous rice until it gets stickier and sticker and mochi-like texture. It has a hard but thin crispy crust and inside is soft, chewy and full of black sesame aroma. The answer is sugar. Hi Monique! Bake the bread in a preheated oven at 180C degrees for 15minutes before turning the baking pan / mat and bake for further 15 mins or until golden brown. Hi Jess! , Hi Nami! Thanks so much for letting me know! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. Stand mixer can’t do that pounding motion, unfortunately. Thank you for your kind feedback. P.S. Hi Amalia! Start kneading the glutinous rice with. Please do not use a hand mixer to make this recipe as it's not strong enough to handle mochi. Lightly dust your hands with potato starch (do not overcoat). And finally, fold the mochi from side to side, and front to back until you form a little ball... it doesn’t have to be perfect but make sure the mochi closes so the filling won’t fall out. For the best quality, eat it within a month, but mochi can be kept in the freezer for 6 months if you store them well. Microwave for 10 minutes on high power. I was able to wash everything off after soaking in cold water, but next time I will soak immediately. Make sure to set aside time to do everything as soon as your rice is done in the cooker. T_T It became translucent and wouldn’t stick together anymore, more like slime than anything else, and WAYYYYY too sweet. The stand mixer cannot do a real “pounding” motion and the mochi is not 100% made in the same way. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Time to gather your kids or mochi-loving friends for this sticky, fun and auspicious activity! Ah I see… yeah without substantial amount, it may not pick up the rice/mochi with the hook. For my website, I try to provide my recipes as authentic as possible but I understand it may not work for everyone. Please let me know if I can give you more advice. Thank you for trying this recipe. 1 RICE MEASURING CUP (180 ml) of glutinous rice is 150 grams. Thanks for your Instructable, excellent photos and all. I had to use calrose white medium grain rice, as that was the only ‘sticky’ rice available at my local grocery store (I live in a small town). Start with 50 grams and increase the amount as you like. Wow I’m so excited to hear your feedback and thanks for sharing your tip. Thank you very much for trying this recipe! Hi Teresa! Regular rice won’t make it sticky like mochi. Hi Ann! Thank you! Maybe it's just me, but I am not understanding something in step one of this intriguing recipe, Gathering Ingredients. The dough hook will start pulling in the rice. We have not tried the meat grinder attachment. My mochi comes out really soft and won’t hold its shape. Once they become solid (no more sticky) you can toast the mochi, like kiri mochi. I love my mochi maker. If you have an artisan KitchenAid (the tilt head one) like me, you might want to half or even third your batch. As I mentioned in the post, mochi is naturally sticky in general and sticks to EVERYTHING. So if it’s 100 g glutinous rice flour, I use 50 g sugar. Will try this weekend. Any ideas? The mochi will only become hard if you leave it out for a day and it’ll become solid. Thank you! , Hakubai Sweet Rice, 5-Pound https://www.amazon.com/dp/B001OKCQ8O/ref=cm_sw_r_cp_apa_i_p3NiDb4G6ZYH5. We are so glad to hear that the video was beneficial for you! Select “REGULAR” on the menu and start cooking. More sugar you added, mochi stays softer for a longer time. For regular short grain sticky rice, I always do 1:1 ratio and high pressure cook for 5 minutes with natural release of 11-18 minutes. Use the right hand to assist by twisting. Good luck! I just tried your daifuku recipe with shiratamako, very easy and very good. Mochi, pronounced [Mo-CHI] is an irresistible treat that can be used in many ways, whether it's Strawberry Daifuku Mochi, Mochi ice cream, etc. And this “mochi” skin for mochi dessert is actually called Gyuhi 求肥 in Japan. I’ve never thought of using the meat grinder for this recipe. Totemo arigato gozaimasu for this video and how-to. I’m so disappointed because we love mochi but I’ll have to “stick” to buying it in the future. Store-bought mochi is really nice and soft for a long time because of high sugar in mochi. Mochi is Japanese rice cake made of mochigome (糯米), a short-grain glutinous rice*. I didn’t think we dipped the mochi in the water for very long and we drained it quite well before coating it in matcha powder. Hi Lisa! Great, thank you! The rice cooker cup is 180 ml. It is a fairly easy affair, but I do want to warn you – mochi is super sticky and the process can be a handful. https://ladyandpups.com/2016/05/13/ultra-soft-stringy-sticky-rice-bread I don’t think I’ve seen it before! I haven’t done it, so that was helpful. Don’t touch mochi with your bare hands/utensils. Used brown sweet rice! Hi Lori! I still enjoyed the more rustic quality of it though. Can you provide a picture of a “dough blender”? Hi Ann, if you try let me know. Pot on Stove: Rinse the glutinous rice, soak for 10 minutes, then put the rice and water in the pot. Once you make the mochi balls, transfer to the other rimmed baking sheet. Also called round rice? I’m sure I can find fresh mochi in the Japanese markets this year so I’m looking forward to attempting mochi making this year. For my Daifuku or any “mochi dessert” recipes on the website, I use sugar, and the ratio is 1 (sugar) : 2 (glutinous rice flour). I read that as: Use one cup sugar, _or_ if you don't want it too sweet, use half a cup of sugar instead. Let’s Prepare Mochi Bread From Scratch–Korean Black Sesame Mochi Bread (韩国黑芝麻麻糬面包） INTRODUCTION When I issued my Brazilian Cheese Bread recipe yesterday, members of Facebook Group are asking if this is the same as the springy texture Korean Mochi Bread.. Glutinous rice is easily broken, so you don’t need to use your strength. In Japan, we add Mizuame (a kind of sugar syrup) on top of sugar, but it’s hard to get here in the US (we can get one brand at a Japanese grocery store), so I do not include in the recipe. I’ve learned a lot about Japanese food and culture. Unfortunately, it must be a flat paddle beater. When it becomes a mound of a thick layer, make a “C” with your left pointing finger and thumb over the edge of mochi. It’s like a cross between the chewy crusty French breads and a mochi. The microwave directions are confusing to me. The part where you stir after 3 minutes and the rest is confusing to me. It has a chewy, sticky texture that is naturally white. Thank you for trying this recipe! My 3 Japanese cup batch became 15 pieces that disappeared! The motion has to be close to “pounding”, and whisk can’t do it. Pour hot water in a separate bowl. No, round rice is not a name. Small amount of mochi can be made in a mortar and pestle (Japanese surikogi and suribachi)… but it’s a lot of pounding. Hi Janice! Outside of Japan, mochi seems to be associated with desserts like mochi ice cream and mochi stuffed with sweet filling. Sugar melts with warmth and becomes liquid. Until then it’s squishy mass. If you want to keep the mochi dessert till next day, I’d use my Daifuku Mochi recipe instead of this fresh mochi recipe. Steamer: Traditionally, glutinous rice is steamed in a steamer because it’s considered the best way. It’s hard to tell if it’s short-grain from the package though. I assume I should add sugar as I mix the rice into a paste or as I cook it, but how much would you recommend? i am going to try it soon! I have the meat grinder attachment for the Kitchen Aid Mixer. And then freeze or refrigerate. Thank you so much for this recipe. 1/2 cup sugar for 1 rice cup rice seems to us a little too sweet, but it’s totally up to your preference.. Preheat the oven to 350 degrees F or 180 degrees C. Line a 6 1/2 inch square mold or a mold of a similar size with parchment paper and generously grease with a neutral oil like vegetable oil or sunflower seed oil. Enjoy your mochi in Japanese New Year Soup (Ozoni) and Red Bean Soup, or make Anko Mochi or Kinako Mochi  (see below). Once sticky mochi sticks to plastic wrap, it’s impossible to take out… . The rice to water ratio should be 1 to 1.2 (a bit more water) in weight. 2. Is there any way to use rice flour or tapioca starch, since that’s all I have at home? Thank you so much! I honestly didn’t think making mochi by hand could be this straightforward, as I recall my grandparents needing to use a special heavy machine to process the rice, along with my grandma insisting we make sure the temperature of the rice was ‘just right’ to start making the mochi. Sign up for the free Just One Cookbook newsletter delivered to your inbox! If you do, cut the fruits into pieces where you can fit both the paste and fruit into the mochi. It’s usually better you let it soak for a long time before you try to wash. . But I really assure you that as long as it’s coated with starch, it’s do-able. As soon as the rice is cooked, we can take it out immediately. Homemade Mochi is very sticky, and it gets harder quickly, so you have to make a shape very quickly. We soaked the rice overnight, drained and steamed the rice, then used a commercial meat grinder to create the smooth consistency of mochi (sometimes grinding it twice). Hi Nami – I love your site, I have made a few of your recipes with much success and now I will try to tackle this one If I wanted to grill my mochi though, how long should I be leaving it out to dry? The cleaning is tricky, I soak the bowls and utensils immediately in the water and let it soak until the mochi absorbs more water before washing – it comes off nicely). Hi Jessica! Is this sufficient? As you see in this recipe, I never added sugar because I use this mochi for savory food (New Year Mochih Soup), and if I use this fresh mochi to make sweets, the other ingredients (red bean paste or soybean flour) are sweetened so I don’t need to sweeten the fresh mochi itself. I’d just call “glutinous rice” in this post. Hi! So I tried adding sugar (50g of sugar for 100 g of uncooked rice). I hope you enjoyed, or at least enjoyed learning how to make this sweet treat. And if sugar is to be added, how much will you recommend for obtaining a similar taste to your shiratamako recipe? And whisk can ’ t think i ’ d love to find out it. Minutes can ’ t need a mochi making machine i visit Japan next time take a picture and me! Sugar is too wet or im over beating it rice would touch i. Enjoyed the more rustic quality of it this way: if you grind the cooked rice twice please. Sure what recipes you needed to sweeten korean mochi bread from scratch fresh mochi without Usu Kine... 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