Mochi 餅
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
1 d
-
Cook Time
mins
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Total Time
1 d 50 mins
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Servings
1
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Calories
1027 kcal
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Course
Main Course, Breakfast, Snacks
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Cuisine
Japanese
Mochi 餅
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Mochi recipe making it at home without a mochi making machine with step by step photo instructions, tips and tricks, how to serve and store.
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Ingredients
- 1.5 cups short grain Japonica glutinous rice (sweet rice/Mochigome) or 300g *1
- 1/2 cup Mochi-toriko (such as potato starch or cornstarch) *2
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Instructions
A night before pounding mochi
- Wash the rice gently under running water, changing and draining the water a few times.
- Soak the rice in the large bowl with plenty water overnight.
On the following day
- Drain the soaking water.
- Start boiling water in a pot. *3
- Prepare a bamboo steamer with lining a tightly squeezed wet kitchen cloth on the bottom of the bamboo steamer.
- Place the drained rice over the kitchen cloth making a dent in the centre like a donut shape in order for the steam to evenly and efficiently move around the rice.
- Put the prepared steamer over the boiling water in the pot and steam for 30- 45 min.
- Turn the heat off and empty the steamed rice into a bread machine. *4
- Put the lid on and press "knead" and set for 20 minutes. *5
- Remove the mochi dough onto a tray with generous amount of mochi-toriko (potato starch/cornstarch) dusted.
- Shape into small mochi balls, or into nice round/rectangle/square shapes and slice it 0.4inch (1cm) thick the next day. *6
- Serve with red bean paste, sweet soy bean powder, or with grated daikon and soy sauce. *7
Notes
- *1 If you have a scale measure 300g, cup measurements are American cups.
- *2 This ingredient is not going into mochi but it is used for handling the sticky mochi dough.
- *3 I used a bamboo steamer method. See other ways to cook in the above post.
- *4 Some Japanese bread machines have a function to make the entire process. If you have one of those, lucky! Just let the machine do the work.
- *5 Setting time is an indication only. Each machine is different. When the dough is smooth without any visible rice grains, then it's done.
- *6 I shaped mine into one small (3-inch, 7.5cm diameter) and one large (4-inch, 10cm diameter) ball for the Kagamimochi.
- *7 You can eat freshly made mochi with those suggestions or see other recipes using mochi in the post.
Nutrition Information
Show Details
Calories
1027kcal
(51%)
Carbohydrates
227g
(76%)
Protein
19g
(38%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
19mg
(1%)
Potassium
214mg
(6%)
Fiber
8g
(32%)
Calcium
31mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 1027 kcal
% Daily Value*
| Calories | 1027kcal | 51% |
| Carbohydrates | 227g | 76% |
| Protein | 19g | 38% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 19mg | 1% |
| Potassium | 214mg | 5% |
| Fiber | 8g | 32% |
| Calcium | 31mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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