Mochi
Servings 20 pieces
Cost $5.00
Equipment
- standard mixer with dough hook and flat beater Kitchen Aid
- Bamboo steamer (3-4 stacks or steam rice in two batches)
- 2-4 cheesecloth (large enough to overflow each stack)
- Baking sheet lightly covered with corn starch
Ingredients
- 4 cups sweet rice Sho Chiku Bai or similar
- corn starch enough to dust the baking sheet
Instructions
- Gather ingredients.
- Wash the sweet rice. Soak the rice overnight in a cool place with enough cold water to cover the rice.
- Drain the rice and divide the rice into 3-4. Place the rice on a steamer with sarashi or cheesecloth overhanging the steamer. Fold the excess fabric lightly over the rice. Steam the rice for 30 minutes. Note: you need 3-4 stacks of a steamer, if not, work in two batches.
- Carefully lift the steamed rice with the cheesecloth and transfer it into the standard mixer. Mix the rice on medium to high speed for about 2 minutes using the dough hook. After two minutes, take a damped spatula and scrape the sides of the mixer. Mix again for another two minutes.
- After scraping the sides again, change the hook to a beating hook and repeat #4. At this point, the rice should be very sticky and elastic.
- Transfer the mochi onto the baking sheet with cornstarch and shape them into flat discs.
- Enjoy your mochi with kinako and sugar (soy powder), sweetened red beans, or soy sauce and nori sheet. Picture: zenzai, a broiled mochi in red bean soup
