Take the hot Mochi out from the pot onto a sheet pan liberally dusted with cornstarch. at last i found this recipe..i love mochi ice cream.since i was in hongkong.one day i will try to do this.tnx, Hi My Name is Jason and I am from Singapore. But I would still recommend people to use Mochiko since the outcome is so unpredictable depending on what brand of glutinous rice flour you use. did you measure ingredients exactly? Thanks before. Directions: a stone's throw from Higashi-Ginza station (Asakusa, Hibiya lines). A characteristic that still matches with the tea today, since mochi is still used in the Japanese tea ceremony. There aren’t holes in the plate so it may not work quite as well as a real steamer, and your results will vary depending on the size and shape of the plate, bowl, and pot, but it can get the job done. Transfer the steamed Mochi into a pot and cook at medium to medium low heat with 1/3 of the sugar (2/3 cup). Sara, It is so difficult to find our Mochiko powder in Turkey and I could find Glutinous Rice Flour. While also eaten year-round, mochi is a traditional food for the Japanese … Mochi, I have tried with the other brand of glutinous rice flour (rose brand from Indonesia). Here we have western rice is it ok? I can’t find it here in Arabia . It always turns out to hard. Try our original recipe using Mochiko. Traditionally, it’s been said that the long stretchy texture of the cake represents long life and wellbeing, which is somewhat sadly ironic given its high fatality rate. hello! Strawberry jam may be too soft to wrap, but you could try. No, the result is completely different. With this Sweet Mochi, you can make many varieties of Japanese sweets. never tried that before. if it’s one day you don’t have to refrigerate, and yes it would be pliable. It is used in many desserts and dishes for its one-of-a-kind texture. But I used glutinous rice flour, which I thought was the same as mochiko, and it turned out as a paste when mixed in the 3:4 ratio. George, glad you liked our Sweet Mochi recipe! we didn’t test with glutenous rice flour, so we cannot say it will work. Originating in China, this dessert is a must for travelers to Japan! I just made this mochi and it turned out fantastically! The next time I went to the local Chinese wholesale market and asked them for flour I could use to make mochi, this ended up being a different brand of glutinous rice flour, which while providing better results, still didn’t work. We also have Dango recipe you can try! 2: is this recipe using australian measurement? After steaming my mochi is not pastey like the one in the video, it is much more solid and cooked. Is mochiko different from normal glutinous rice flour, because that is what i used. Japanese Cooking 101 © 2018 Oishii America. Do I need to cook it longer? Thanks for the great video and recipe. 1: can i use glutinous rice flour instead of mochiko? You could cut some of the sugar if you will eat it right away, however, the texture and shelf life may suffer a bit. Just a quick comment – a lot of people have tried with glutinous rice flour. As in the main bulk of the flour does not have all the lumps as seen in the video. I can’t find it in Indonesia.. Bonita, The first time I made this recipe, I used the Koda Farms brand of Mochiko – which you can purchase on Amazon.com. Do you know what temperature it is at? Can I add the mochi into red been soup for dessert? veronica, Our recipe called for Mochiko, and we didn’t test the recipe with glutenous rice flour, so we don’t know how it comes out…A lot of people seemed like they have trouble when they use the rice flour. Steam the Mochiko dough (leaving the dough in the bowl) in a steamer for 20 minutes. nat, 2. Put a flat plate on top of the bowl (the bottom of the bowl). Copyright © 2012 - Japanese Cooking 101. Shape as you like. I tried to make the mochi but I don’t know why the dough came out was not smooth and silky as yours. Mine came out very brittle. Address: 3 Chome-7-18 Negishi, Taito-ku, Tokyo, Opening hours: noon to 7:30 p.m. weekdays, and noon to 7 p.m. weekends, Directions: a stone's throw from Uguisudani station (Keihin-Tohoku, Yamanote lines). Do I just have to keep it on the heat longer? If it is easy to find mochi at food stalls during matsuri, however, you don't have to wait all year for the opportunity to taste it! Please use Mochiko (we used Koda Farm brand) when you try this recipe! , is a real celebration and is often done on the streets and in public. If you are using our Anko recipe, please use dry beans. Ralph, I had to throw everything away. Hope that helps. Good luck! The dango, like the other sweets, can be tasted on the spot or to take away, accompanied by tea or not. I could also buy japanese rice but they only sell in 5kg(11 pounds) packs and it would go bad before we could eat. a lot of people seem to have trouble using glutinous flour. I had a little trouble get the right consistency for the for the dough before I steamed it, but just adding a little more mochiko fixed it easily. . 3) Them steam, and voilá, skip the pot step completely. I was hoping it would would work, but I followed all the steps as they said, only I had to add more flour because the mixture was runny before I could steam it. However, we never tested before and cannot guarantee the result. did you use Mochiko? Can you use regular flour instead of cornstarch? Do you have any tips to help me? Its daifuku are sold out by early afternoon, so make sure you get there early. Do you have an alternative for someone who does not have access to a steamer? It must also be said that the mochitsuki is a little show in itself! Take the time to melt the sugar, but be careful not to burn it. To get mochi, you have to cook sticky rice with steam. Thanks! Come back soon! Will the mochi still be pliable after being refrigerated for a day? Narda, https://www.allrecipes.com/gallery/the-best-japanese-desserts Not recommend to cut smaller than that, the mochi still be as?... Share a similar passion for home cooking using fresh ingredients, at least with this recipe ^^ by the,! May seem softer than traditional mochi, you can purchase on Amazon.com eaten in New Year is.... All, thank you x. Ellen, some people have trouble with rice! And no clumps formed at all you, but we recommend to cut smaller than that even a celebration... Are sometimes accompanied by tea or not Mochiko powder in Turkey and I ’ m to! Soup or baked with soy sauce dough is pink and sweet, with... Do stove top first to hear our news and special offers … the sakura mochi '': domyoji! Use Mochiko showed US how to make daifuku mochi again for my family when visit! 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