How to Make Mochi by Hand Recipe (2024)

FAQs

How is traditional mochi made? ›

So, how do you make mochi? Traditionally, mochi is made by pounding steamed short-grain Japanese sticky rice, called mochigome, with a wooden mallet during a ceremony called mochitsuki. This aerates and pulverizes the rice, which is what gives mochi its beloved texture.

Mochi are small, sweet Japanese cakes made with glutinous rice flour (mochiko). They have a soft, chewy outer layer and a deliciously sticky filling made of sweetened red bean paste. Freezing the red bean paste before you use it is optional but it does make the process easier.

Cut It into Bite-Sized Pieces: Mochi is traditionally served in small, bite-sized portions. Use a knife to cut it into manageable pieces to avoid choking. Use Chopsticks: When handling mochi, opt for chopsticks rather than your hands. This helps prevent your fingers from becoming sticky due to mochi's adhesive nature.

PRO TIP: rub a little butter over your hands to prevent the mochi from sticking; you can also wear food-safe gloves to make this process easier! Dust the toasted glutinous rice flour over the surface area to prevent it from sticking over the rolling pin and your workstation.

Mochi is made with glutinous rice, which is turned into flour and eventually into a rice cake. It has a rich history in Japan and, while it's enjoyed year-round, it's especially eaten around Japanese New Year. In this recipe, however, mochi is the sweet rice dough that encases your ice cream of choice.

Is Mochi Healthy? Mochi is a versatile and healthy snack, and was popular amongst rice farmers and Samurai for increasing stamina and for its convenient format. Mochi is one of the few carbohydrate sources that is packed with protein, and is free from cholesterol.

To make this as clear as possible: You cannot use regular Japanese rice (aka 'sushi' rice), long grain rice, basmati rice, arborio rice, etc. You must use short grain or mochi rice.

Mochi made with regular rice will be hard and brittle. If you want real mochi with the real stretchy chewiness, you must use glutinous rice!

Mochi is made from glutinous, short-grain rice, and to achieve its iconic texture, the rice is steamed and repeatedly smashed with traditional hammers or with the help of modern machinery. The pounding motion adds air bubbles to the dough, which creates its unique texture.

mo·​chi ˈmō-chē : a doughlike mass made from cooked and pounded glutinous rice used in Japan as an unbaked pastry.

Is mochi hard on stomach? ›

While mochi is made from starch, which is good for digestion, it can sometimes cause an obstruction, with patients showing severe symptoms that can suggest a strangulated obstruction.

Mochi (もち, 餅) [motɕi] is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch.

Grab your favorite flavor out of the freezer, wait 1-2 minutes so your My/Mochi can reach its Joyfully Chill potential. Once your My/Mochi is the 'right' level of softness for you, time to snack!

It's safe to assume that mochi should go in the fridge or freezer regardless of the variety you purchase. Any mochi balls without ice cream should be consumed within 24 hours, refrigerated, or frozen. Mochi ice cream should be immediately frozen to help keep the ice cream filling intact.

You can make your own hishi mochi, but, like most other fresh mochi, it only keeps for around one day in the fridge. Store-bought hishi mochi can last up to a week in the refrigerator, stored in an air-tight container. In the freezer, it can last longer.

Daif*cki - The most commonly found type of mochi is called daif*cki, which is round in shape and filled with a sweetened bean paste and served as a nice cold treat.

Mochi is a dense rice cake made entirely from one ingredient: “glutinous rice,” or mochikome. Mochikome is sometimes called “sticky rice” in other cuisines. It is most famously known as a Japanese food, but many countries use glutinous rice and glutinous rice flour in their cooking.

To make mochi, glutinous rice (also known as sweet rice or sticky rice) is first soaked overnight and then cooked until it becomes soft and sticky. The rice is then pounded with a large wooden mallet in a mortar called an usu until it becomes a smooth and sticky dough.

Daif*cku. This is by far the most popular mochi. It is the classic mochi where a big round mochi is filled with the popular anko; the sweet red bean paste. Although now, there are various sweet fillings for Daif*cku (大福).