Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, how to pre-process and store mochi rice and make mochi. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
How to Pre-Process and Store Mochi Rice and Make Mochi is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. How to Pre-Process and Store Mochi Rice and Make Mochi is something which I’ve loved my whole life. They are fine and they look wonderful.
Traditional mochi making is an annual year-end tradition, a team effort - and a bit risky! Friends and families gather for mochi making parties, and temples and community centers host daylong events. First, mochigome rice is soaked overnight and then steamed; the rice is ready to be pounded when it's soft enough to be cut with a chopstick. Today you will learn how to make Mochi, but before we get started, let me give you a little background behind this delicious treat.
To get started with this recipe, we have to first prepare a few ingredients. You can cook how to pre-process and store mochi rice and make mochi using 1 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make How to Pre-Process and Store Mochi Rice and Make Mochi:
- Make ready 350 grams Mochi or sweet short-grain rice
Wet your spatula to prevent sticking and use your spatula to repeatedly fold the mixture. Mochi is a Japanese rice cake that is made from steamed white rice or glutinous rice. It can also be made from steamed brown rice. Alone, mochi is a staple food in Japanese cuisine, but it also acts as an important ingredient in many Japanese foods such as desserts, soups (both savory and dessert types), and hot pot dishes.
Steps to make How to Pre-Process and Store Mochi Rice and Make Mochi:
- Rinse the rice, and soak in water overnight or for half a day.
- Drain the rice into a sieve.
- Put the water-saturated mochi rice - 1 rice cooker cup's worth, about 220 g - in a bag and freeze. This is the storage stage done.
- How to cook the mochi: Put the frozen rice and 100 ml of water in a blender, and puree for 2 to 3 minutes until liquid. It will still be a little grainy.
- It looks like this.
- Put the pureed rice liquid in a heatproof bowl, cover with plastic wrap and microwave for 2 minutes at 730W.
- Microwave for another minute. If it's translucent it's done. Try a bit, and if the rice grains are still hard microwave for another minute. Done.
- Enjoy with kinako (toasted soy bean flour), sesame seeds, anko sweet bean paste and so on.
- Our family recipe for microwaved easy zenzai (anko sweet bean paste soup and mochi),. - - https://cookpad.com/us/recipes/144322-easy-zenzai-red-bean-and-mochi-soup-in-a-microwave
- This is kagami-mochi, kind of. (Kagami mochi is a New Year's decoration.) This is just the right size to top with a kumquat.
It can also be made from steamed brown rice. Alone, mochi is a staple food in Japanese cuisine, but it also acts as an important ingredient in many Japanese foods such as desserts, soups (both savory and dessert types), and hot pot dishes. It can also be grilled, baked or fried. If you're trying to make Japanese sweets like mochi or dango, there is absolutely no substitute for mochiko or shiratamako. There are other sweet rice flours using long grain rice from other countries, but the textures and flavors are quite different.
So that’s going to wrap it up with this exceptional food how to pre-process and store mochi rice and make mochi recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
