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How to make japanese Mochi at home – Video Recipe

How to Make Japanese Mochi
5 from 1 vote
Discover how easy it is to make mochi, one of Japan's most popular sweets at home.
como hacer mochi en casa facil mochi relleno de anko y fresa daifuku mochi

Table of content

How to Make Mochi at Home

If you follow us on Instagram, you’ve probably seen more than one story featuring mochi. We are obssesed with them!

como hacer mochi en casa facil mochi relleno de anko y fresa daifuku mochi

But wait a second, what are mochis?

Mochi is a traditional Japanese sweet made with glutinous rice.

Traditionally, it is made by soaking the rice for a day, then steaming the rice and finally pounding it in a heavy of mortar, called usu, with a wooden mallet called kine until it you get a dough that is smooth and elastic. Both sweet and savoury versions of mochis are available.

In Japan, mochis are often enjoyed on special occasions, whether to celebrate the New Year or the birth of a child.

Receta Mochi

So if you have a special occasion and you haven’t tried mochis yet, please do. You might mochi love them ^.^

You can make them at home using the recipe below. If you don’t feel like cooking, you can also buy them ready-made (if you have a Niji shop nearby, don’t even doubt it).

Ichigo Daifuku mochi, filled with anko and strawberries

A very popular kind of mochi is the daifuku mochi. Those consist of mochi filled with anko (sweet azuki paste) or shiroan (sweet white bean paste).

It is also very popular in Japan to fill it with anko and strawberry, this is known as ichigo daifuku mochi.

This mochi filling, along with matcha ice cream, is one of my favourites.

como hacer mochi en casa daifuku mochi

The secret to making mochi at home the easy way.

Mochi is made with mochigome, a glutinous rice of the japonica variety.

As I mentioned at the beginning, the rice is left to soak, after it’s steamed and pounded with a wooden mallet known as a “kine” in a traditional mochi mortar called “usu”.

Trying to replicate this process at home is… complicated, to say the least.

Luckily, there is an easy solution, which is to make the mochi with shiratamako.

Shiratamako flour is mixed with water and steamed or microwaved. Giving the dough its characteristic sticky texture and mochi flavour in barely no time.

como hacer mochi en casa facil mochi relleno de anko y fresa daifuku mochi

Frequently Asked Questions

Can I use rice flour to make mochi?

No. There are many types of rice flour, some made with long grain rice. I am afraid this recipe will only work if you use shiratamako.

Can mochis be made with mochiko?

Yes, mochiko, like shiratamako, are glutinous rice flours. However, the recipe I share with you will only work with shiratamako.

Also, it is worth noting that mochis made with shiratamako are softer and more elastic than those made with mochiko. Mochiko mochis are less elastic, more doughy and should be eaten on the same day.

Recipe

How to Make Japanese Mochi

como hacer mochi en casa facil mochi relleno de anko y fresa daifuku mochi
5 from 1 vote
Discover how easy it is to make mochi, one of Japan's most popular sweets at home.
Prep Time 25 mins
Cook Time 2 mins
Total Time 30 mins

EQUIPO

Báscula
Cuchillo

Video

Ingredients

  • 50 g shiratamako
  • 90 g water
  • 25 g sugar
  • 50 g potato starch, or corn starch
  • 6 tbsp anko
  • 6 strawberries, small

Instrucciones

  • Clean the strawberries, dry them and cut off their stalks.
  • Roll the anko into balls. If the anko sticks to your hands, you can use some potato starch to help you shape it.
  • Wrap the strawberry with the anko. The easiest way is to press the strawberry into the anko ball (as you can see in the video) and then finish shaping it with your hand.
  • In a microwave safe bowl mix the shiratamako with the sugar and add the water.
  • Cover with a plate and cook for 1 minute.
  • Remove from the microwave. You will see that the colour of the dough will change from white to translucent. Stir well, cover and put it back in the microwave for 45 seconds. 
  • Stir once more. As I still have some whitish areas, I will cook the dough an additional 15 seconds.
  • BEWARE! The mochi dough will be very hot, please be careful not to burn yourselves.
  • On a clean surface, generously sprinkle a little potato starch.
  • Careful not to burn yourself, pour the dough, shape it into a log (cylinder) and cut the dough into six pieces.
  • Shape each piece into a ball. The easiest way to do do this, is to take the ends of the dough and pinch them together and join them together until you have a ball.
  • Flatten the ball, and with your hands or with the help of a rolling pin, flatten the dough. 
  • Add the anko and strawberry filling. Gently push it towards the centre while pinching the edges of the mochi together until the filling is completely enveloped.  
  • If at any point the mochi starts to stick to your hands, rub them with a pinch of cornflour or potato starch. 
  • Finally, we just pinch the bottom part so that it does not open and give it its round shape with our hands. 

ANUNCIO

Valores nutricionales

Nutrition Facts
How to Make Japanese Mochi
Amount Per Serving
Calories 123
% Daily Value*
Sodium 6mg0%
Potassium 92mg3%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 16g18%
Protein 1g2%
Vitamin C 1mg1%
Calcium 7mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredientes | Ingredients Dulces | Sweet, Wagashi
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