Gyuhi made with glutinous rice flour (Shiratamako or Mochiko) also requires sugar. hi Eleanor, thank you for the great tip! If you do not use the mochi immediately, cover each one individually with plastic wrap and put in the freezer bag. I bought some from a local Korean market and they sell a mix for the bread but I'd love to be able to make it from scratch. . My recipe for steamed rice is a bit different from yours ( but I think 5 minutes should be good. I would like to have my students try making it, but minimize the mess and lack of equipment. Measure the glutinous rice. Pretty easy recipe. They can be served immediately. I understand it can be a bit tricky for the first-timer (as I received feedback on Daifuku Mochi recipes from the first-timers). For the best tasting mochi ice cream would you recommend buying a mochi machine or using a stand mixer? So you can use 1 rice cooker cup of short-grain glutinous rice (sweet rice) and 1 rice cooker cup (180 ml) of water. Hi Akiko! Always so self-satisfying to learn and make something new! No, for this recipe, I only tried with Japanese short-grain glutinous rice (sweet rice) or what we call, Mochigome (もち米). xo. I’m not sure if mochi would “absorb” the starch. Soak the glutinous rice for 1 hour after rinsing, high-pressure cook for 5 minutes, and natural release for 15 minutes. I’ve got to try this for the new year. Thank you so much for your kind words! Hi Sumi! I buy red-bean Mochi at the local Asian grocery; my Japanese friend introduced me to these sweet treats; my kids and I love them. Although please don’t make my mistake and decide to wrap anything after letting your mochi sit, especially in the freezer! , I always use corn starch, it works just as well as potato starch. we are Vietnamese and we would eat slice pork roll (cha) between 2 slices of mochi- I’d love to make this at home but i only have a heavy duty kitchenaid- do you think this is strong enough? We are so happy to hear it came out great and tasted better! I also get microwave fo 5 minutes on high. I’m super excited to make this soon! I have a stand mixer that has a dough hook but only egg-beater-style beaters. Also, is a rice cooker the best way to do it – in other words, might a more complicated process come with better results? Instead, use Pinch & Twist motion to cut the mochi with two “C” fingers and right hand. maybe i should reduce the amount of cooked glutinous rice? (Make sure to mix well). The amount of water added to cook rice was a bit too much for you. I’m looking forward to testing your recipe and steps out this New Year’s! Here are some common ways to enjoy it. Spread the potato starch on top of the mochi, making sure there is no sticky part left. It also seems to absorb the starch. Ingredients: (12 pieces of 40g each) 250g Korean QQ Mochi Bread Premix 33g bread flour 6g skim milk powder 75g egg (lightly beaten) 20g black sesame seeds 6g light soy sauce 90g water/milk (I used water) Making the C shape with your left pointing finger (Step 4) is the easiest way to shape the mochi. , Nami, As always, amazing post! We used so much hot water to wash everything I was so tempted to just throw everything away. It comes with a mochi pounding function, which I got the idea for using a stand mixer (use a paddle, so I thought I could use my stand mixer paddle!). I wonder if the gritty texture is even more for brown rice. Answer I loved it. Hi Barb! Microwave for 10 minutes on high power. When the rice is almost done, prepare about 4-5 cups boiling water. The mochi we will be making today is a sweet rice cake filled with a red bean or Nutella paste. As long as the package says Mochigome, it should be good. I have never eaten Mochi, seems interesting, I' d like to try it. I had never tried with raw rice flour or tapioca starch… if the small amount of raw flour is edible, then it should be okay. Hi Lisa! I was looking forward to making this as soon as I got a nice rice maker, and it worked super well. I still enjoyed the more rustic quality of it though. So happy to hear your family enjoyed it! I usually buy freeze-dried mochi for New Years but when I came across this recipe, I wanted to try it. You pound steamed glutinous rice until it gets stickier and sticker and mochi-like texture. If you … I’ve made many of them with great success! This is an important step so don’t skip. We couldn’t be happier to know your family had a chance to enjoy freshly made mochi at home and love it! (This type of bread uses tapioca flour/starch and thus, can be called tapioca bread. Thank you so much for trying this recipe and for your kind feedback! And finally, fold the mochi from side to side, and front to back until you form a little ball... it doesn’t have to be perfect but make sure the mochi closes so the filling won’t fall out. Hi Jess! When it becomes a mound of a thick layer, make a “C” with your left pointing finger and thumb over the edge of mochi. As you are my go-to website for Japanese cooking I saw this post and was excited to make my own, but unfortunately I don’t own a stand mixer. Hi Rowanesque! From your description, it seems like you were making fresh mochi and coat with matcha? Where can I find the specific rice that you used? Just gave this a try! Sprinkle some potato starch on top of the mochi. Then, cut them into small circles. For the best quality, eat it within a month, but mochi can be kept in the freezer for 6 months if you store them well. Take a look at the mochi bread - not the Sun Moulin type though. Making mochi is a big part of Japanese New Year preparation. Thanks to LK for sending me the pack of Korean mochi bread premix. We will make it with a rice cooker and stand mixer! This sweet treat is actually quite simple to make but for most, quite hard to shape due to it's stickiness... so prepare yourself. We will make it with a rice cooker and stand mixer! Thank you so much for your kind message! Make fresh homemade mochi using a stand mixer! I recommend adding 50 g first, then slowly add more. Buy our best-selling e-cookbook for 33 more easy and simple recipes! At this step, you will need a few things: This stand mixer process involves 2 stages: When pinching, do not pull the mochi because the sticky surface would appear and your hands would get messy. Arrange the dough onto a baking mat / pan and spray some mist of water on the surface of the bread. As an Amazon Associate I earn from qualifying purchases. The taste and texture was great, but the problem was my mochi would leak water over time (ie a few minutes) and the surface would turn into a very watery gluggy texture mixed with the green matcha powder. Thank you! Pull two sides of the mochi. THank you! Outside the big cities, people still make mochi the traditional way using family’s heirloom Usu and Kine. And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. Hi! . I had never tried other types of rice such as long-grain glutinous rice, therefore I would not know how much water you need to cook the rice, how long it takes to knead/beat, etc. Drain the rice into a fine mesh sieve/colander. Yay! Thank you very much for trying this recipe with your new stand mixer! Just stir a few times. Has anyone see the frozen kind recently? Dip a mochi ball in the hot water. Divide the dough into 3. Hi Jesse! 1 RICE MEASURING CUP (180 ml) of glutinous rice is 150 grams. Tip on the meat grinder method. Pick up a corner of the mochi and start tucking in the edges underneath. It’s naturally white, sticky, elastic, and chewy. (You can also see how Nami did it on Youtube. It was slightly grainy and flat. 0121 Korean Mochi Bread monetization_on $15.00 $15.00 $15.00 $15.00 $15.00 place Online Studio Public 30 seats left! Thank you very much for trying this recipe! Very tasty with maple syrup :p, Hi YiChen! Thanks so much for sharing. Please read my disclosure policy for details. I used Thai sweet glutinous rice (which is longer grain than Japanese mochi rice I think) and it still worked for me if that’s all you can find. I recently let go of my Mochi maker. Make sure your hands are completely dry and cover them with potato starch. Thank you for trying this recipe! I thawed it enough to cut into squares and make a slit sideways and put cheese or jam in the middle and bake. Make the rice flat and add 400 ml/gram of clean water. This info is from the professional Wagashi maker. I used the metal meat grinder attachment and ran it through the smallest grid twice. So I tried adding sugar (50g of sugar for 100 g of uncooked rice). I haven’t done it, so that was helpful. It had a different texture than the mochi I've found now. Mochi is a Japanese rice cake that is made from mochigome (aka Glutinous rice) which is most of the time sweet. Hi Misty! It is actually amazing! . The stand mixer cannot do a real “pounding” motion and the mochi is not 100% made in the same way. Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. This one is to make mochi (we can’t use shiratamako to make mochi). If you have a bread maker or a bread machine at home, it works the same way—only with a much more powerful motor. I just love the seasonal matsuri here! Glutinous rice is sometimes called Sweet Rice (they are short grain), or Mochigome in Japanese. Thanks for the great recipe. So to keep the mochi for a long time, you can air-dry overnight. But one day, I looked at my friends’ bread maker and realized that mochi attachment is so similar to flat paddle beater for a stand mixer, and I thought I could replicate it. . Then we shaped with potato starch, and it was DELICIOUS!! Great recipe. Hi Sheila! Mochi has become quite popular here in the US, especially in areas like Hawaii and California. Hi Karen! Stir with your hands and quickly drain the water. We have never tried Thai sweet glutinous rice to make Mochi before, so it helps other readers. Hi Sam! Thanks for sharing your tip on a food processor. Your video and recipe is lovely and you’ve inspired me to try this on my own! All images and content on this site are copyright protected. Hi David! Great, thank you! Put the anko (sweet red bean paste) in the center of each mochi. Review: I really enjoyed making this! Sign up for the free Just One Cookbook newsletter delivered to your inbox! I do have a question though, my mochi was kinda ‘chunky’ almost the texture of tapioca pudding. When you're ready to use, dust off the starch with a pastry brush or with your dry hands. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Very meditative. Homemade Red Bean Paste (stovetop): click here for the recipe. I was able to wash everything off after soaking in cold water, but next time I will soak immediately. i am going to try it soon! Thank you for trying many of Nami’s recipes.. You would rinse and soak the rinsed glutinous rice in water overnight, put the rice in a cheesecloth, place inside the steamer, and steam for 30 minutes. I’m sure I can find fresh mochi in the Japanese markets this year so I’m looking forward to attempting mochi making this year. slimy (toy). For making daifuku, the easiest way is the shiratamako path without a doubt ^^. I’m not too sure. Divide the dough into equal parts of 60g each and shape it round. Select “REGULAR” on the menu and start cooking. Hi Nami, thanks for the recipe! To make sweet mochi, you may add the sugar when you start mixing the Mochi. Add sesame seed into 1/3 of the dough, cheese powder into another 1/3 of the dough, and green tea powder with 1 tsp sugar to the remaining 1/3 of the dough. I’m not sure medium grain is Japonica? I made this! But im not sure, Hi Megan! Thank you so much for your review. Coat well with the kinako mixture and repeat with the rest. , Hi Nami! So tried it yesterday, and I am impressed! Cannot for the life of me find any of this in Vietnam for some reason. Unfortunately, it must be a flat paddle beater. Notify me of followup comments via e-mail. Today I’ll show you how to make fresh homemade mochi with a rice cooker and stand mixer. I wish! In Japan, it’s usually steamed than cooked in a rice cooker. Will try this weekend. The water should be at 3-cup line for SWEET RICE. Do you know why? We produced literally over a ton (2,000 lbs) of Mochi each year. Did I maybe not mix it right, or could it have been the rice I used? 1 tbspgreen tea powder. Kanto (Tokyo)-style Ozoni (New Year Soup), Kansai (Osaka)-style Ozoni (New Year Soup), Japanese Strawberry Shortcake いちごのショートケーキ, Garlic Soy Marinated Albacore ニンニク醤油漬けビン長鮪, Healthy Dinner Recipes You Need for The New Year,,,,,, A KitchenAid® stand mixer – Professional series (This is the only appliance that I’ve tried making mochi successfully many times), Silicone spatula (A flexible silicone spatula is easy to scrape down the mochi in the stand mixer), A 2-cup measuring cup for soaking the spatula. Crispy on the outside. Question But leftover ko-mochi is pan fried in butter and rolled in kinako/sugar. Mine turned out a little soft for my taste. The bread is light and airy and very, very chewy. For my website, I try to provide my recipes as authentic as possible but I understand it may not work for everyone. I used long grain instead of short grain Idk if that made a difference I just ate in with some red bean paste still tasted nice tho could you please explain why it was super sticky. The answer is sugar. So let’s see. Instant Pot: You can use your Instant Pot if you have one. I just read over the instructions and see I need a rice pot. It brings back wonderful memories of when my grandparents, aunties and uncles, and us kids gathered every New Year’s Day to make mochi for our families. Regular rice won’t make it sticky like mochi. There are so many ways to enjoy fresh homemade mochi. I’m more experienced in dealing with mochi from making Daifuku Mochi using Shiratamako and Mochiko so I know what to expect. In Japan, we add Mizuame (a kind of sugar syrup) on top of sugar, but it’s hard to get here in the US (we can get one brand at a Japanese grocery store), so I do not include in the recipe. Definitely you can, but it will take a long time… . Hi John! Since you saw the mochi pounding event, you can imagine how it’s like. Once the hot water is ready, pour 1/3 boiled water into your stand mixer bowl to keep warm, 1/3 into a mixing bowl that can soak a dough hook and a flat beater, and the rest into a 2-cup measuring cup that can soak a silicone spatula. Glutinous rice is pounded repeatedly until smooth, sticky, and elastic. You will need 180 ml of water if you follow above ratio. But in the end I got smooth, super-sticky mochi. Thanks so much for letting me know! If you’ve ever had a baked good coated with a crisp sugar crust only to come back later and find it wet or a meringue that becomes damp or drippy, you’ve experienced the hydroscopic nature of sugar. 2,000 lbs of Mochi!? Hi Janice! INTRODUCTION When I issued my Brazilian Cheese Bread recipe yesterday, members of Facebook Group are asking if this is the same as the springy texture Korean Mochi Bread.. Royal Family Big Mochi, japanese mochi candy dessert rice cake (Bubble Milk Tea, 1 … We had some delicious hand pounded mochi our friends got from Japanese temple the other day so was excited to try making this today! Im wondering if my rice is too wet or im over beating it. WOW, it’s an eye-opener! Thank you. How does that work? HOWEVER, this recipe was a complete fail!!! Some people own a mochi-pounding machine. And if sugar is to be added, how much will you recommend for obtaining a similar taste to your shiratamako recipe? Some households own a bread machine with a “mochi making” function, which can cook and pound the glutinous rice (Isn’t it genius?). ONLY when the mochi is hardened, and cook, the surface is not soft like freshly made mochi, so you have to run water (or dip in water) to make the surface wet. Pot on Stove: Rinse the glutinous rice, soak for 10 minutes, then put the rice and water in the pot. Korean Mochi Qq Bread With Glutinous Rice Flour, Tapioca Starch, Milk Powder, Salt, Vegetable Oil, Egg, Water, Black Sesame Seed, Cheese, Green Tea Powder, Sugar Yeah, nothing beats the hand-pounded traditional way. This post may contain affiliate links. I do not recommend using plastic wrap as mochi will stick to it completely (it’s not separable) and it will be a disaster… If you can pound the mochi with a wooden mallet on a wooden board, and someone else constantly use water to knead in between pounding the mochi (just like how traditional mochi pounding ceremony), then it’s probably easier to work with. It’s re-published in December 2019. It is better than freeze-dried mochi, and reminds me of when my mom used to make mochi in our mochi machine when we were growing up. Thank you so much for your information, Gorey! The cleaning is tricky, I soak the bowls and utensils immediately in the water and let it soak until the mochi absorbs more water before washing – it comes off nicely). I am guessing you mean 10 minutes total. For regular short grain sticky rice, I always do 1:1 ratio and high pressure cook for 5 minutes with natural release of 11-18 minutes. Discard the hot water in the stand mixer. How long should I keep it turning for the kneeding? Hi Ricardo! Once they become solid (no more sticky) you can toast the mochi, like kiri mochi. Hi Nami – I love your site, I have made a few of your recipes with much success and now I will try to tackle this one If I wanted to grill my mochi though, how long should I be leaving it out to dry? I have searched high and low for a recipe (preferably with US measurements) for this Korean sesame roll made with rice flour. This mochi pounding event is called Mochitsuki (餅つき). Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. on Step 3. 30 or so years ago I owned a health food store and I use to get mochi in a frozen rectangle. I’m sorry to hear this. I know the reason. I'm amazed at the number of people in the US who haven't tried Mochi. I have the problem with dough creeping up the sides of the bowl with all elastic doughs, also pizza dough, so I‘m used to do it. Mochi is sticky and heavy and wire balloon whisk attachment will not work. I don’t think I’ve seen it before! The mortar is ceramic and the pestle is wood. If you’re not too familiar with red bean paste, Nutella would be a great option (although it may be too sweet for some). I did notice that when I added in the sugar, the batter got “tougher” and I could hear the motor begin to struggle so I stopped it before the full 3 min. No, this kind of rice is “glutinous rice” or “sweet rice”, not regular rice. I used less than that 1:1 ratio and it ruined my mochi and I had to throw it out. 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