How to Make Mochi by Hand Recipe (2024)

FAQs

How is my mochi made? ›

Make mochi: Combine flour, sugar, and powdered sugar in a microwave safe bowl. Add water and stir well until smooth. Cover the bowl with plastic wrap and microwave mochi dough for 1 minute. Wet your spatula to prevent sticking and use your spatula to repeatedly fold the mixture.

Can you make mochi with regular flour, or without using rice or rice flour? Short answer: No. Long answer: Still no, but there are scientific reasons why. Today, I'll break down what mochi actually is, and why it can't be made without actual rice flour.

Mochi is a bun-shaped Japanese dessert made from sweet glutinous rice flour, or mochigome. It has a soft, chewy texture that is somewhat elastic. Mochi is often flavored with matcha (or green tea powder), which gives it a light green hue.

If you're wondering why it's so sticky the answer is the same as why most common glues are sticky: the molecules in the mochi are forming weak hydrogen bonds with everything they touch, even your skin!

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.

The cakes, known as mochi, are cute round buns made of soft and chewy rice. The rice is first steamed and then pounded and mashed. The resulting sticky rice mass is then formed into the final mochi shape and baked or boiled.

When you combine rice and seaweed, mochi is low in saturated fat and very low in cholesterol. It is also a good source of Vitamins A, C, E (Alpha Tocopherol), and K, Niacin, Pantothenic Acid, and Phosphorus.

How Long Does Fresh Mochi Last? Fresh mochi and homemade mochi can get hard/go bad quickly. It's best to consume it within 1-2 days if you leave it at room temperature. Otherwise, you can extend its life by storing mochi in the fridge.

Making your own is incredibly easy because sweet glutinous rice flour costs about only $1 per 16 oz. pack. A pound can easily make 40 pieces of mochi.

Mochi is a traditional Japanese sweet treat made from glutinous rice that has been pounded into a sticky, chewy, and slight gummy dough. The word “mochi” comes from the Japanese verb “motsu” which means “to pound”, and this process of pounding the rice is what gives mochi its unique texture.

Is mochi healthier than ice cream? ›

The average mochi ball is about 100 calories. Whereas filling up a bowl of ice cream might equate to over 350 calories, a small 100 calorie snack won't throw off your weight loss goals. A small taste of indulgence will keep you motivated and happy throughout the day.

Mochi stretches because the properties of the starch content (amylopectin) change, causing it to become soft and stretchy as it absorbs water. This transformation requires not only starch but also moderate levels of moisture and heat.

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.

However, by adding butter to the mochi skin, the skin will stay soft and chewy after keeping in the fridge for 2 days. You can also use coconut oil to substitute butter. If the mochi dough is too sticky to be kneaded, keep the dough in the fridge for about 15 minutes until it cools down.

yes!!! 1-mochi dough is very sticky, so don't be shy using your cornstarch! It will help you handle the dough.

In Japanese society, a rice dough named “mochi” was known for being extremely sweet, and also satisfying hunger extremely well. Pastries from My/Mochi were often made with mochi, until one day, they created a recipe that include that sweet, sweet rice dough and premium ice cream in the center.

Mochi is made from glutinous, short-grain rice called mochigome (mochi rice), which is known for having a chewier texture than regular rice. Firstly, the mochigome is soaked in water overnight, then it is steamed, and finally mashed and pounded into its soft, sticky state.

Should I eat mochi ice cream frozen? Mochi ice cream should be slightly frozen when eaten. Although it shouldn't be completely frozen and solid, it should still be soft and cold.

My/Mochi Ice Cream is an American ice cream brand sold in the United States, Mexico and Canada. The company was founded in 2015, after private equity firm Century Park Capital Partners bought Mikawaya, a Los Angeles–based confectionery company that is credited with the invention of mochi ice cream.