How To Make Mochi Recipes

MOCHI

Steps:

• 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.
• 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

HOW TO: MAKE MOCHI

Steps:

• Prepare mochi mixture. Add rice flour, corn flour, sugar, ¼ tsp oil and water, mix well and allow this mixture to rest for 30 minutes.
• Steam mochi dough. Place the mixture in a steamer, cover with a clean cloth and steam for 15 minutes. Once the mixture is cooked, remove from steamer. Add in the remaining oil and mix well. Leave to cool.
• Knead the mochi. Transfer the mixture out onto a wax-paper lined traywhen warm enough to handle. Knead and stretch until the mixture is smooth and elastic, about 6-8 mins. Place the mochi in a bowl, cover with cling wrap and rest in the refrigerator for 15 mins.

HOW TO MAKE JAPANESE MOCHI ICE CREAM RECIPE

Steps:

• Line a small tray with parchment paper.
• With a small ice cream scoop or spoon, scoop out twelve 2 tablespoon-sized scoops of ice cream (about .75oz /20g) onto the prepared and place in the freezer.
• In a large microwave-safe bowl combine the sweet rice flour, sugar, and water, cover with plastic wrap and microwave for one minute.
• Stir the rice flour mixture with a whisk to remove any lumps, re-cover with the plastic wrap, and microwave for another minute.
• Dip a rubber spatula in water and stir the rice mixture again (do not use the whisk this time - it will be too sticky).
• Cover the rice mixture one more time and microwave for another 30 seconds. It will now be a sticky dough. If adding in food dye stir it in at this point until it's evenly throughout the dough.
• Place a large parchment paper on your counter and cover the paper with a generous dusting of cornstarch (or potato starch).
• With a wet spatula, scrape the dough onto the cornstarch and dust the top of the dough with more cornstarch.
• Roll the dough into a rectangle no less than 1/4 inch thick (about 12x14inches/30x35cm). Keep dusting the top and bottom of the dough with cornstarch as you roll or it will stick.
• Once the dough is rolled out, place the parchment paper on a cookie sheet and place in the refrigerator to set for 30 minutes.
• Once the dough has set, cut circles of dough with a 3 ¾ inch (9½ cm) cutter.
• Pick up one circle of dough and brush off the excess cornstarch from both sides.
• Working quickly, take one scoop of ice cream, place in the center of the circle flat side facing you. Press the edges of the dough together around the ice cream ball, squeezing to seal.
• Wrap the mochi ice cream balls in cling wrap and place seam side down back in the freezer to set. You could use an egg carton to keep them upright. Repeat with remaining circles of dough and ice cream balls. Allow mochi to freeze totally for a minimum of 2 hours in the freezer.
• When ready to eat, remove from the freezer and let sit for a few minutes to let soften.
• Store in an airtight container in the freezer for up to 1 week.

EASY MOCHI

Steps:

• Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
• Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
• Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.