Anybody Ever Make Your Own Mochi?
Posted by yabbitgirl on Sep 05, 2011 · Member since Apr 2006 · 14266 posts
I bought the stuff...and want to do it...but read conflicting instructions on the Net.
Anybody got a tried-and-true recipe?
I got some red bean paste, and want to stuff some with sweet potato puree too.
awwww man, that seems like it would be so complicated... that's the ice cream thingies you are referring to right?
awwww man, that seems like it would be so complicated... that's the ice cream thingies you are referring to right?
No, I kinda wanted to make the rolls filled with bean paste. I don't actually like icecream all that much.
hmmmmm ya i've eaten plain mochi before (my ex Koren bf loved it)... i only had the plain "balls" with no filling and i didn't like it... maybe the filled kind are better?! good luck in your mochi endeavors, the ice cream variety are heavenly <3
*waits for fb to reply*
Now I want mochi. I've never made it. But I would like some. mmmmmm.
Apparently from my research they have savoury mochi too, which they put in soup or grill or fry.
Sounds like another project for the yabbit!!
Where IS FB, anyway???
Where IS FB, anyway???
spaying/ neutering stray kitties <3 :)
yes, i was awaiting to neuter this one scaredy cat dog ALL DAY, only to have it pushed back tomorrow. anyway, ::clears throat::
I tried making mochi once. I cooked the mochiko/sugar/water mixture stovetop, used a wooden spoon to mix is thoroughly, and apparently it's ready when it achieves the texture of "chewed gum"(?). Apparently my chewed gum is looser than everyone else's because mine came out too soft.
Apparently you can also microwave the mixture, but I haven't tried that.
Something I would recommend is to have a lot of (potato) starch on hand; otherwise it can get very messy. Also, have buff arms, because that stuff was TOUGH.
I haven't done it again because it was fairly labor intensive and I didn't get excellent results (it was only too soft though, everything else was fine. I could probably have been successful if I tried again), and clean up was a bit of a pain iirc too. Also, even though it is much cheaper than buying $1 daifuku, ... daifuku are only $1. Or 1.50.
If I want them I have to make them, we don't have them here. Apparently here the Asian population makes their own, and they never offer them at restaurants.
I've been told to take small bites. Apparently people have choked on bites of mochi that won't go down. :o
So far I've found a couple of sites that don't try to tell you they're impossible to make yourself. This one has a microwave version:
http://www.insanitytheory.net/kitchenwench/mochi-with-red-bean-paste/
(It really is a cooking blog, I promise.)
I asked a question on her website and she got back to me with the answer in less than 12 hrs. Considering she's in OZ and I'm here, that's pretty darn cool.
She also told me that they freeze very well, and that if they get hard on the outside you just kind of warm them in a skillet with a little oil and they'll soften right up.
I am thinking of making some with PB and Nutella or chocolate cream, so DH will taste. Or maybe jam.
In her email she did say, "Don't eat these in big Western bites!! Mochi are sticky and you could choke." Good to know.
This one has a traditional steamer version, and also tells you how to make your own sweet bean paste:
http://www.eatingoutloud.com/2008/03/chewy-and-sweet-red-bean-mochi.html
Here's one for savoury mochi for soups etc. Of course hers has meats and stuff but I am going to experiment with mochi stuffed with shrooms and veggies.
http://www.anhsfoodblog.com/2010/06/delicious-vietnam-2-savory-mochi.html
And here's a blog showing you how to make fresh-fruit-filled mochi and giving the various cooking methods. But she makes it sound kinda hard, and the others don't.
And it would be real nice if I posted the link, yeah? Sorry: http://chocolateandzucchini.com/archives/2009/06/strawberry_daifuku_mochi.php
There's also a good video on YouTube called "Mochi in 30 Minutes or Less."
Oh yeah, they do freeze very well. I usually just thaw them in the fridge or at room temp; they thaw pretty quickly.
Apparently there are a number of people who choke to death on mochi every year; some packages instruct you to chew well!