I have tried to make mochi using this recipe numerous times now, initially I used glutinous rice flour, which… Didn’t work. This video and article is newly updated from December 2013. It is easier than you may think to make Japanese Sweet Mochi at home. Watch our whole video first, then tackle it to make this yummy sticky treat. Take care cooking and mixing Mochi dough and syrup at low heat without browning. Because a lot of people commented that they had a hard time fully dissolving the sugar in a pot with the Mochi dough, we made sugar syrup first to be mixed with Mochi instead (step 3). In this new edition of our recipe, we amended some of the steps to make it easier for you.
Mochiko is often available in regular supermarkets (Mochiko can be used as a thickening agent for cooking) or Japanese stores, of course, in the US. Ingredients for this recipe are simple enough to find locally. You could wrap a ball of Anko (sweet red bean paste) with Mochi and make it into Daifuku Mochi, put ice cream inside to make Mochi ice cream, or just as is coated with some Kinako (soy bean powder). Freshly cooked Sweet Mochi is very sticky, so use starch liberally to handle it. With this Sweet Mochi, you can make many varieties of Japanese sweets.
If you’ll eat Sweet Mochi right away, you may be able to hold back some sugar, but we don’t recommend it generally. Sweet Mochi indeed has a lot of sugar and it’s quite sweet, but Mochi’s texture and its shelf life may suffer a bit if you cut too much of the sugar. Mochi made from Mochiko may seem a little softer than traditional Mochi made from rice, but it works especially well to make this kind of soft Sweet Mochi. Also it is much easier to make Mochi with Mochiko than to make it from actual sweet rice. The main reason why we use Mochiko is because it becomes sticky Mochi when cooked, not soft congee. When you make Mochi, make sure you use Mochiko or sweet rice flour. It’s not to be mistaken for rice flour or even glutenous rice flour. Mochiko is powdered sweet rice, and that sweet rice flour becomes Mochi simply by adding water and steaming. You may even see it at frozen yogurt shops in the US as a topping, which is actually Gyuhi (求肥) cut into mall bite size pieces. It is elastic and malleable, and it can be shaped the way you want for various desserts. Sweet Mochi, however, uses Mochiko (sweet rice flour) and a lot of sugar, and it stays soft for an extended period of time at room temperature because of the large amount of sugar. Mochi made from cooked sweet rice doesn’t stay fresh and soft too long, and usually needs to be grilled or reheated to be eaten later. It is often eaten in New Year’s Ozoni soup or baked with soy sauce. Mochi is usually made from “sweet rice” (also called Mochi rice and it’s not actually sweet by itself) cooked and pounded until it becomes a paste that is very sticky and smooth, then formed into cakes or blocks. Mochi (餅) is Japanese sticky rice cake used both in savory and sweet dishes.
Jump to Recipe Jump to Video Print Recipe
0 kommentar(er)
