How to Make Mochi by Hand Recipe (2024)

FAQs

Can I make mochi with regular flour? ›

Ingredients in Mochi:

Glutinous rice flour (sweet rice flour- I used Mochiko but you can also use shiratamako). Regular flour will not work for this recipe!

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 is a Japanese rice cake made of mochigome (糯米), a short-grain glutinous rice*. It's naturally white, sticky, elastic, and chewy.

Well, whether you're making a delicious Japanese dessert, or celebrating the first day of the new year, we've got a time-saving secret weapon when it comes to making mochi at home! Soak rice in water for 6-12 hours to make the rice bright and glutinous.

Tapioca flour is ideal if you're looking for a sweet rice flour substitute for baked goods. It can help create foods that require a chewy consistency, like cookies and brownies. Tapioca flour works in a 1:1 ratio as a substitute. You can also use it to make mochi at home.

Mochiko flour, shiratamako flour and chaphsal flour are pretty much the only glutinous rice flour substitutes on this list that can create the same chewy and bouncy texture in foods as sweet rice flour and are thus the best substitutes.

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.

Amylopectin is is much more hygroscopic than amylose, which for people who didn't major in chemistry means that Amylopectin absorbs more water. Mochi in its simplest form is just a chewy elastic dough made from fully hydrated Amylopectin.

Fresh homemade mochi typically must be eaten within a day. Fresh mochi from the store has a longer shelf-life if refrigerated and can last up to a week. Mochi ice cream can be kept in the fridge for a few months, usually until the best-by date.

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. It's also a very good source of Riboflavin, Folate, Calcium, Iron, Magnesium, Copper, and Manganese.

Is mochi just smashed 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.

(Day of) After rice is soaked, pour water and rice and sugar into blender, blend on high until smooth. Oil your microwave/steamer safe bowl. Pour mochi batter into it. Microwave: Cover mochi bowl with plastic wrap and cook on High for 4 minutes.

No. It has to be glutinous rice flour also sometimes called “sweet rice”. It has a sort of stretchy type of starch in it that normal rice varieties don't have. It's that stretchiness that makes mochi.

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!

For the mochi dough base: Wash the rice gently until the water runs clear, 5 to 8 times, then drain. Cook the rice with 2 1/2 cups water in a rice cooker according to the manufacturer directions for sushi/sweet rice, about 30 minutes.

All-purpose flour – use it the same way as rice flour in cooking and baking, but don't use it if gluten isn't an option. Before using flour as a thickening agent, make sure it has been cooked with some fat and cook it longer in soups or sauces to avoid getting an unpleasant taste and grainy texture.

If you don't have either of the two, there are several alternatives you can use. For baking and frying, use cornstarch, potato starch, or tapioca starch. All-purpose flour and wheat flour also work as cooking and baking substitutes, but these are not gluten-free.

Mochi flour is indeed rice flour. But it's milled from a special type of rice called glutinous rice. This short-grain rice is so high in starch that it turns incredibly sticky when cooked!