If you’ve ever been to Japan, chances are you’ve tried (or at least heard of” mochi. Mochi, one of the most beloved desserts in Japan and also a traditional snack, has been a popular treat for hundreds of years. Though it comes in many varieties, it’s basically a rice cake composed of glutinous rice, and ingredients like sugar, cornstarch, and water. But how is it made?
@matadornetwork #Mochi is a Japanese rice cake made of mochigome, which is a glutinous rice flour. In Japan, it is traditionally made in a ceremony called #mochitsuki 🍡 Add this to your bucket list for all your foodie travels! 📍Nakatanido 🎥 @名古屋のグルメペンギン ふもっち！！！#japantravel #foodietok #japanesesnacks ♬ original sound – Matador Network
The first step in making mochi is to prepare the ingredients, the most important of which is glutinous rice, which has high levels of starch and moisture content. This type of rice must be soaked overnight so that the grains become soft and pliable enough for further processing. Once the rice has been soaked, it is steamed until it becomes soft and fluffy.
Once the rice has been steamed, it is ready to be ground into a paste. In traditional Japanese households, this was done by hand using wooden mallets or pestles called usu and kine respectively. These tools were used to pound the steamed rice until it became an elastic paste with a sticky texture that could easily be formed into shapes. Today, however, most people use electric grinders instead of manual tools as these make the process much faster and easier.
Once the mochi paste has been ground up, it can then be formed into various shapes such as circles or rectangles depending on how you want to serve it. You can also add ingredients such as sugar or kinako (roasted soybean flour) for flavor if desired before forming your mochi shapes. Finally, your mochi can be served either hot or cold – no matter what method you use for preparation, you’ll end up with a delicious treat.