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Aug 28, 2014 05:54 PM

Do you Mochi??

I have been perusing Mochi recipes and images for a few months now and I think I am (almost) ready to give them a try. Has anyone here tried making Mochi? Do you have any advice/recipes/warnings/whatever?

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  1. Which type are you going for?
    The pounded type from whole grains of sticky rice or the balls made from powdered sticky rice?

    For the pounded type, they can be sliced into blocks and covered with various toppings.

    The more popular toppings include:

    Thickened sweet soy sauce and scallions
    Thickened sweet soy sauce on its own
    Powdered soybeans (Kinako)
    Brown sugar syrup
    Natto and scallions
    Red bean paste.

    When they cool down they harden so you can always fry them up in a frying pan when that happens. Alternatively, you can broil them until slightly charred as well.

    For the mochi made from powdered glutinous rice, they are usually skewered and roasted or served in a soup.

    Popular serving suggestions include:

    red bean soup,
    sweet ginger broth
    Grilled with sweet thick soy sauce
    green tea shaved ice

    If making filled mochi, they are usually filled with red bean, white bean or mung bean paste.

    Hope it helps :)

    3 Replies
    1. re: Tokyoite

      Hawaiians make butter mochi from sweet rice flour. Th a t is the easy option.

      As a kid in US we had pounded rice mochi, usually as a new years treat. Served with equal parts kinako and sugar with a pinch of salt. Kinako is soybean flour, a light brown kind of nutty taste. I have seen it in health food stores. Or shoyu mixed with sugar. The mochi is broiled and gets puffy then softened in green tea or boiling water. It is sticky and as seen in the movie tampopo many Japanese choke on it each year. The filled mochi from shops is not so sticky and ready to eat. Korean filled mochi is similar to japanese and much cheaper. It's what I get at ranch99. It hardens so you should really eat it the day you buy it and squeeze the package to make sure it is soft.

      There are home machines that pound out mochi but they are spendy. Traditionally mochi is pounded with a two handed wooden mallet. In Japan they don't see a man in the moon, they see a rabbit pounding mochi.

      The mochi machine available at Amazon is $230, about half what I thought they were. You can buy a lot of mochi for that though. 10 or so small filled cakes at ranch99 are $3-4.

      1. re: divadmas

        I'm here in Tokyo but that butter mochi sounds intriguing - any particular recipe you like? Would love to have a go at making it :D

    2. I'd like to add another kind of mochi. The steamed kind that is then cut into little bite sized portions and flavored with Green Tea, fruit or chocolate.

      Here is my favorite plain bite sized recipe. You can substitute the vanilla with Matcha tea powder, or add fruit juice instead of water for different flavors.

      My favorite bastardized recipe is mochi chocolate brownies. Way chewier than reg brownies, and soo good.

      For the traditional kind made from whole grains of sticky rice, I have heard you can use a strong kitchen mixer and bread hook to slowly pound the rice. But Kitchenaid is a minimum requirement, preferable a Bosch mixer. Unless you want to order the specific machine mentioned by Tokyoite. Those are hardcore, lol.

      A lot of different things are called mochi. Can you tell us which kind of mochi you are making? There are a lot of different techniques depending on type.