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Mochi [split from the LA board]

yes, there are many types of mochi. The ones they seem to be referring to are like the ones you find in boba drinks. But many asian markets and bakeries sell mochi usually stuffed with red or green beans or other stuff. Anyways, it is something fun to try and experiment with.

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  1. Neat. I've had mochi ice cream and some of the dry mochi balls, but I have never had mochi in a beverage (only tapioca in various colors and sizes). :)

    8 Replies
    1. re: katkoupai

      the tapioca is the same as mochi, it's all made from rice flour, just another variation. some people call them mochi, some call them tapioca, you know tomaytoes, tomahtoes....

        1. re: justagthing

          I believe tapioca is made from tapioca, which is cassava root, no?

          1. re: mlgb

            Yeah, tapioca is made from a root, mochi is made from rice. Totally different. Tapioca balls, once cooked, are also clear. Mochi balls are white after cooking.

            1. re: hrhboo

              I thought tapioca was tapioca, as mlgb stated above, but I'm always open to hearing different names for things. A true education. Thanks for the info. :)

            2. re: justagthing

              sorry, i always thought that tapioca was rice

              1. re: justagthing

                No problem. I appreciated your reponse. The texture of some foods are really similar-- it's hard to tell. The mochi I had were always the size of golf balls, while the tapioca was either white and really small (like the ones found in tapioca pudding) or dark brown and the size of a peanut, like the ones in the big boba drinks. :)

          2. I am SO glad to have found this topic! I had dessert with some girlfriends out at dinner the other night and they served ice cream in mochi. I didn't have the faintest idea what that was, and assumed it was the chewy little "shells" that the ice cream came in. Glad to learn what I was actually eating! :-)

            1 Reply
            1. re: Suzy Q

              That's so cool. :) Thanks for posting, because I felt like the only one who was confused for a few days there. :)

            2. Go to Shoduko if you're ever in Honolulu - they sell a mochi casserole au gratin, a sort of Japanese mac and cheese with browned onions and a little shredded nori- it is rich and delicious! For this this dish they use the mochi that are little disks, not the ones that are fingerlike.

              1 Reply
              1. re: John Manzo

                both Chinese and Korean cuisine also use these 'disks' for savory dishes and soups.

              2. Tapioca comes from the root crop, cassava (Manihot esculenta). Cassava is used to make starch (and MSG), is used as livestock feed in Europe (using cassava from Indonesia and Thailand, and is a main food staple in parts of Africa, SE Asia, NE Brazil and elsewhere.

                Mochi is made from sticky Japonica rice and is used in soups and other dishes (or as a kids' favorite--super heated until the outside is slightly browned and the inside molten, eaten with sugar and shoyu). Sweetened and stuffed it is "monju".

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