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Wash the rice gently under running water, changing and draining the water a few times.
Soak the rice in the large bowl with plenty water overnight.
Drain the soaking water.
Start boiling water in a pot. *3
Prepare a bamboo steamer with lining a tightly squeezed wet kitchen cloth on the bottom of the bamboo steamer.
Place the drained rice over the kitchen cloth making a dent in the centre like a donut shape in order for the steam to evenly and efficiently move around the rice.
Put the prepared steamer over the boiling water in the pot and steam for 30- 45 min.
Turn the heat off and empty the steamed rice into a bread machine. *4
Put the lid on and press "knead" and set for 20 minutes. *5
Remove the mochi dough onto a tray with generous amount of mochi-toriko (potato starch/cornstarch) dusted.
Shape into small mochi balls, or into nice round/rectangle/square shapes and slice it 0.4inch (1cm) thick the next day. *6
Serve with red bean paste, sweet soy bean powder, or with grated daikon and soy sauce. *7