How can I make mochi?

*"MOCHI

Widely used in Japan as a medicinal food, mochi is easy to digest and is excellent during convalescence; it is used for anemia, for strengthening weakened conditions in general, and it aids breast-feeding mothers in supplying abundant, high quality milk. Mochi is made by pounding 'sweet' or 'glutinous' rice; it is necessary to use an unbreakable bowl (e. g., stainless steel). A large wooden pestle, tradi. tionally called a kien, is used to pound the rice. The end of a baseball bat, a board, or a large woqden mallet work equally well.

MOCHI

3 cups sweet rice 5 cups water

2 pinch sea salt

.Simmer rice in salted water for 2-3 hours, or pressure cook for 20 minutes (until very soft).

. Place in a large sturdy bowl and pound until all grains are broken (a paste will form).

. Sprinkle the rice mass and bottom of pestle with cold water occasionally to prevent sticking.

. With moistened hands, shape dough into balls, patties, squares, etc.

. Serve fresh or pan-roasted. Makes one pound.

. Refrigerate or dry to store. Mochi will harden in about 12 hours, at which point try baking, toasting, frying, or boiling into soups before eating.

#Variations. Add fresh or dried mugwort leaves the last 5-10 minutes of cooking the sweet rice. Fresh or dried nettle leaves may be substituted.

. Pound and shape

*Mochi(annother way)

2 cups (400 g) sweet brown rice

2 cups (475 ml) water

2 pinches of sea salt

1. Wash the rice, drain well and combine it with the water and salt in a pressure cooker. Cover and bring to pressure over high heat, then reduce to low and cook for 40 minutes. (If boiling, use II II cups [375 ml] water per I cup [200 g] sweet rice, bring to a full boil, then lower the heat and simmer, covered, for 1 hour.)

2. Remove pressure cooker from the heat and allow pressure to return to normal. Open cooker and fluff rice with a fork, then let it rest for a few minutes.

3. Set up the food grinder and place a bowl under the mouth of the grinder to catch the ground rice as it comes out.

4. Fill the hopper and press the rice down with a wooden stamper (never use your fingers!) while grinding. Continue until all the rice has been ground.

5. To make cleanup easy, immediately disassemble the grinder, place the parts in the empty rice pot, fill it with hot water and let them soak.

6. At this point the mochi is sticky and moist. It can be used immediately to make o-hagi (opposite) or allowed to become firm and reserved for later use. If you wish to store some or all of the batch, dust a baking sheet with arrowroot and place the mochi in the center. Sprinkle arrowroot over the surface and roll or pat the fresh mochi into a I/2-inch (l-cm)-thick rectangle.

7. Allow the mochi to dry in a cool place for 1 to 2 days before slicing. In warm weather the mochi should be left out for no more than 24 hours, then covered loosely and refrigerated.

8. When it is firm enough to slice and hold its shape, it can be cooked in any of the recipes that follow.

#Note

During very warm (above 75°F/24°C) or humid weather we recommend storing mochi in Ziploc sandwich bags. Fill the bags with mochi as it comes out of the grinder. Flatten to an even thickness, seal and refrigerate. After 2 to 3 days these handy, convenient packs will be quite firm and ready to be sliced and cooked. If you want to freeze some, wait until the mochi becomes firm. Otherwise, it will be too sticky and moist when thawed.

*Mochi is a versatile food that is easy to prepare and may be eaten every day.Here are some serving ideas: Top with grated or sliced cheese for a Mochi Quesadilla. Serve with steamed squash or pumpkin. Serve with steamed broccoli or carrots. Top with mashed potatoes and butter. Serve Raisin-Cinnamon or Cashew-Date Mochi with butter on top.

Traditional Japanese Ways to Cook Mochi:-

-Deep-fried Mochi

Deep-fry Mochi pieces in cooking oil for 5 minutes until golden brown. Good with daikon radish and soy sauce.

-Mochi Dumplings

Heat Mochi pieces in vegetable broth or soup.

-Japanese Mochi Dessert

Boil Mochi pieces in water for 5 minutes, dip in honey or maple syrup, and roll mochi in roasted soy flour.

-Mochi Waffles

Place several pieces of Mochi cut about 2" square onto a lightly oiled waffle iron, spaced apart.

Bake for 10 minutes or until slightly crispy.

The pieces will melt together to form a perfect waffle, ready to add your favorite toppings. (Note: You may need to use a lower setting for Raisin-Cinnamon or Cashew-Date.)

-Mochi pizza: top with tomato sauce, bell peppers, onions and cheese.

-Mochi breakfast waffle: Use Raisin-Cinnamon or Cashew-Date Mochi and top with maple syrup or preserves.

-Pan-Fried Mochi

Cut Mochi into squares

Brush both sides lightly with cooking oil. In a heavy skillet, cook the Mochi over a medium flame 6 minutes on each side

ENJOY :-)

Brown Rice Mochi

Hi,

Love mochi! There are a several great mochi demos on youtube. The best for the home is by Kirsten. The most authentic, if you want muscles, is on the second link.

For the newcomer, not you the questioner, remember mochi kills more people than fugu!! Funny -- look up the reason. (google: mochi fugu)

Here's her list of ingredients, watch the video to know how to do it.

Kristen's Kitchen: Making Mochi

I show you how to make microwave mochi. (for AP Chemistry 2006-2007)

Ingredients:

1 3/4 cup mochiko

1 1/4 cup sugar

6 oz. coconut milk

1 cup water

1 or 2 drops red or green food coloring

Spray PAM in microwave Bundt pan (specifically for making microwave mochi). Mix batter, pour in mold. Cover with plastic wrap. Microwave 8-9 minutes on high. Cool and cut with plastic knife. Roll in potato starch (katakuriko).

Everything can be found at a Japanese market. Just a warning, plastic wrap in the microwave is probably not healthy for the food, so if there's another way to cook the mochi without the wrap, it's probably better.

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