Making mochi is a big part of Japanese New Year preparation. Mochitsuki is a family event that they continue on.Īfter the mochi is pounded, it is transferred to a working station where you shape it into round mochi balls or make big round pieces used for a decoration called kagami mochi (鏡餅) during the Japanese New Year. Outside the big cities, people still make mochi the traditional way using the family’s heirloom usu and kine. Some people even own a mochi-pounding machine. Some households own a bread machine with a “mochi making” function, which can cook and pound the glutinous rice (Isn’t it genius?). The glutinous rice is pounded repeatedly until smooth, sticky, and elastic. This mochi-pounding event is called mochitsuki (餅つき). Traditionally, glutinous rice is first steamed, then transferred into a usu (臼), a large Japanese stamp mill, and pounded with a pestle called kine (杵). I’d just call “glutinous rice” in this post. *It’s sometimes called “sweet rice” although they both mean the same thing. Think of it this way: if steamed rice is one form of rice, then mochi is another form of rice. However, when the Japanese hear the word “mochi”, it usually implies the plain mochi that can be used for both savory and sweets. Outside of Japan, mochi seems to be associated with desserts like mochi ice cream and mochi stuffed with a sweet filling. There is no other food that has this unique texture similar to mochi. It tastes like rice without filling or coating, but mochi is all about the texture. Mochi is a Japanese rice cake made of mochigome (糯米), a short-grain glutinous rice *. It’s naturally white, sticky, elastic, and chewy. Make mochi into Japanese New Year decorationĪ fun fact: Mochi (餅, もち) is often pronounced as in English, but we actually pronounce it in Japanese. Step 2: “Knead” and “Pound” Using a Stand Mixer.How to Make Mochi with a Stand Mixer – 3 Steps.A nostalgic reminder of my childhood and all the happy memories in Japan. Don’t let that stop you though because there is nothing like eating freshly pounded mochi! They are smooth, springy, and tactile. It is a fairly easy affair, but I do want to warn you – mochi is super sticky and the process can be a handful. Today I’ll show you how to make fresh homemade mochi with a rice cooker and a stand mixer. In the US, you can even find the mainstream mochi creations at major grocery stores like Trader’s Joe and Whole Foods. Whether it’s Mochi Ice Cream, Strawberry Daifuku Mochi, or mochi enjoyed during traditional Japanese New Year, these elastic wonders of glutinous rice cakes have captured the hearts of people worldwide. Sticky and chewy Mochi (餅) is irresistible. Make fresh homemade mochi (Japanese rice cakes) using a stand mixer and an electric rice cooker! Stuff the mochi with your favorite dessert filling, dip it in a savory or sweet coating, or enjoy it in Japanese New Year soup (ozoni) and red bean soup.
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