mochi

Perfectly chewy with a hint of sweetness, Green Tea Mochi is timeless Japanese sweet enjoyed by all ages. In this homemade recipe, we will make two versions of the mochi with brilliant contrasting colors. 

Green Tea Mochi

g White Bean Paste (Shiroan) ((3.5 oz))

g matcha (green tea powder) ((1 tsp))

g sugar ((⅛ cup or 2 Tbsp))

water

g potato starch/cornstarch ((½ cup))

Gather all the ingredients.

In a small bowl, combine 100 g white bean paste (Shiroan) with 2 g matcha (green tea powder).

Using a small spatula or spoon, blend the paste and matcha until the mixture is homogeneous.

Cover the bowl of matcha paste and the other bowl of 100 g white bean paste with plastic wrap. Freeze the bowls of paste for 30 minutes (or refrigerate for 60 minutes) to firm up the texture.

After 30-60 minutes, take out the bowls.

We&#x27;ll start with the white bean paste first by dividing it into thirds. Wet your hands with water.

Take ⅓ of the paste into your hands and roll into a ball. Continue with the rest.

Transfer to a plate. Don’t worry if they are not perfectly round.

Now we&#x27;ll work on the matcha paste by dividing into thirds. Wet your hands with water and take ⅓ of the paste into your hands.

Roll each third into a ball. Refrigerate until ready to use.

Prepare the Fillings

First, we make white mochi with matcha filling. In a bowl, combine 50 g Shiratamako and 25 g sugar and whisk well.

Add 90 g water and whisk well until there is no lump.

Cover the bowl with paper towel and microwave for 1 minute (my microwave is 1200W).

Wet your silicone spatula with water.

Mix the mochi dough so that it will be cooked evenly.

Cover and microwave for an additional 30 seconds (or more/less depends on your microwave strength). The cooked mochi dough will look opaque.

Spread the potato starch or corn starch well on a baking sheet. Remember, mochi dough will stick if the surface is not covered with starch. Transfer the mochi dough on top of the starch.

Sprinkle potato starch on top of the mochi dough and on your hands. Your hands must be well coated; otherwise, they will be very sticky.

Use a dough scraper, divide the mochi dough into equal thirds.

If one is bigger than the other, cut off the edge and add to the center of the smaller dough. Flatten the dough into a circle shape.

Place the matcha paste ball in the center of the dough. Bring all four corners of the dough over the ball.

Bring the rest of the edges to the top.

Pinch the seam line by pulling the mochi dough.

If the dough is too sticky, tap the seam line with potato starch. If the dough is covered with too much potato starch, dust it off and pull the dough at the seam so the sticky surface appears and you can seal the seam.

Once the seam is tightly closed, flip the mochi so the seam line is on the bottom. Twist the mochi a few times on your palm to reshape until even thickness.

Repeat the same for the next 2 mochi dough.

Now, we make the green tea mochi with white bean filling. In a bowl, combine 50 g Shiratamako and 25 g sugar and whisk well.

Add 2 g matcha into the mixture and whisk well.

Wet your silicone spatula with water. Mix the mochi dough so that it will be cooked evenly.

Spread the potato starch or cornstarch generously on a baking sheet. Remember, mochi dough will stick if the surface is not covered by the potato starch. Transfer the mochi dough on top of the starch. Sprinkle more starch on top of the mochi dough and on your hands. Your hands must be well coated; otherwise, they will be very sticky.

Use a dough scraper, divide the mochi dough into equal thirds. If one is bigger than the other, cut off the edge and add to the center of the smaller dough.

Flatten the dough into a circle shape.

Place the white bean paste ball in the center of the dough. Bring all four corners of the dough over the ball.

Then bring the rest of the edges to the top and pinch the seam line by pulling the mochi dough. If the dough is too sticky, tap the seam line with potato starch. If the dough is covered with too much potato starch, dust it off and pull the dough at the seam so the sticky mochi surface will appear and you can seal the seam.

Once the seam is tightly closed, flip the mochi so the seam line is on the bottom. Twist the mochi a few times on your palm to reshape.

Make Mochi and Assemble

Serve mochi at room temperature. It goes well with green tea or hojicha.

To Serve and Keep

The mochi will stay fresh for up to 2-3 days, but it&#x27;s best to consume on the same day. On warm days, it&#x27;s best to keep in the refrigerator. Make sure to individually covered so that the mochi will not become dry. You can freeze up to 2 weeks. Defrost first and enjoy or microwave for 10 seconds to make it softer.

To Store

Make fresh homemade mochi using a stand mixer! Stuff the mochi with your favorite filling, dip in a savory or sweet coating, or enjoy in Japanese New Year Soup and red bean soup.

How To Make Mochi With A Stand Mixer

450 g sweet rice/glutinous rice (Mochigome) ((3 rice cooker cups or 540 ml))

water ((It should be 3 cup line

potato starch/cornstarch ((for dusting))

red bean paste (anko) ((See Notes for homemade recipe))

Tbsp

Tbsp Sugar

How to Make Mochi with a Stand Mixer

Measure the glutinous rice.  1 RICE MEASURING CUP (180 ml) of glutinous rice is 150 grams.  You will need 3 rice cooker cups (540 ml), which is 450 grams.

To rinse the glutinous rice, put the rice in a large bowl and add some water. Stir with your hands and quickly drain the water.

Then gently stir the rice with your fingertips.  Glutinous rice is easily broken, so you don’t need to use your strength.  Just stir a few times.

Add water in the bowl, and carefully rinse for 4-5 times. Drain the rice into a fine mesh sieve/colander.

Shake the sieve/colander to remove excess water. Then transfer the rice into the inner pot of rice cooker.&nbsp;

Make the rice flat and add 400 ml/gram of clean water.  The water should be at 3-cup line for SWEET RICE.  Evenly distribute the rice with chopsticks or fingers.

To Measure and Rinse Glutinous Rice

Close the lid of the rice cooker. Select “REGULAR” on the menu and start cooking. REGULAR cooking is usually 5-10 minutes longer than “SWEET” setting. As soon as the&nbsp;rice is cooked, we can take it out immediately.

When the rice is almost done, prepare about 4-5 cups boiling water. Once the hot water is ready, pour 1/3 boiled water into your stand mixer bowl to keep warm, 1/3 into a mixing bowl that can soak a dough hook and a flat beater, and the rest into a 2-cup measuring cup that can soak a silicone spatula. Make sure the water is enough to cover the tools.&nbsp;

Discard the hot water in the stand mixer.  Transfer all the cooked glutinous rice into the stand mixer.

To Cook Glutinous Rice

Set the dough hook attachment in your stand mixer. Start kneading the glutinous rice with Number 2 Speed.  Set timer for 3 minutes. (Repeat the process&nbsp;4 times.)

The dough hook will start pulling in the rice.

[Optional] While kneading, you can use your wet silicone spatula to detach the glutinous rice from the wall of the stand mixer.

3-minute timer beeps [03:00].  Remove the bowl from the stand mixer, keeping the dough hook attached. Using the wet silicone spatula, flip the glutinous rice. Dip the spatula in water a few times so it doesn’t get sticky.

Put the bowl back to the stand mixer and start kneading again with Number 2 Speed.  Reset timer for 3 minutes.

3-minute timer beeps [06:00]. Remove the bowl from the stand mixer, and flip the glutinous rice again, using the wet silicone spatula. Now the rice grains are less visible and start to look like mochi.

3-minute timer beeps [09:00]. Remove the bowl from the stand mixer, and flip the glutinous rice again, using the wet silicone spatula. Now it’s getting stickier and elastic.

3-minute timer beeps [12:00]. Remove the bowl from the stand mixer, and flip the glutinous rice again, using the wet silicone spatula. Now the kneading is completed.&nbsp;

To “Knead” with Dough Hook Attachment

Remove the dough hook attachment from the stand mixer and change to a  flat beater attachment.&nbsp;

Beat the mochi with Number 3 Speed.  Set timer for 30 seconds. (Repeat the pounding process 4 times.)

30-second timer beeps [00:30].  This time you do not need to remove the bowl from the stand mixer.  Scrape mochi as much as you can from the side of the bowl, using the wet silicone spatula.

Reset timer for 30 seconds. Start beating again with Number 3 Speed. 30-second timer beeps [01:00]. Scrape mochi again from the side of the bowl, using the wet silicone spatula.

Reset timer for 30 seconds. Start beating again with Number 3 Speed. 30-second timer beeps [01:30]. Scrape mochi again from the side of the bowl, using the wet silicone spatula.

Reset timer for 30 seconds. Start beating again with Number 3 Speed. 30-second timer beeps [02:00]. Scrape mochi again from the side of the bowl, using the wet silicone spatula. Now the pounding is done.&nbsp;

To "Pound" with Flat Beater Attachment

Prepare two rimmed baking sheets by&nbsp;covering them with potato starch. Put all the mochi on one of the baking sheets. The other one is for keeping mochi balls.

Sprinkle some potato starch on top of the mochi. Make sure your hands are completely dry and cover them with potato starch. Keep extra starch handy so you can always dust your hands when needed.

Spread the potato starch on top of the mochi, making sure there is no sticky part left. Pick up a corner of the mochi and start tucking in the edges underneath.&nbsp;

When it becomes a mound of a thick layer, make a “C” with your left pointing finger and thumb over the edge of mochi.&nbsp;

Using your right hand to tuck in and push up the mochi underneath to create a ball shape above “C” fingers.

Using the “C” fingers, pinch underneath the ball to cut off the mochi. Use the right hand to assist by twisting. Do not pull the mochi as it creates stick surface.&nbsp;

This is a bad example. You don’t want to pull the mochi. The sticky mochi surface appears and now your hands get sticky when you touch it. REMEMBER: Pinch &amp; Twist. Pinch &amp; Twist.&nbsp;

Once you make the mochi balls, transfer to the other rimmed baking sheet. When you're ready to use, dust off the starch with a pastry brush or with your dry hands.&nbsp; Enjoy your mochi in&nbsp;Japanese&nbsp;New Year Soup (Ozoni)&nbsp;and Red Bean Soup, or make Anko Mochi or Kinako Mochi&nbsp; (see below)

To Shape into Mochi Balls

If you do not use the mochi immediately, cover each one individually with plastic wrap and put in the freezer bag.

Flatten the mochi ball by pressing down.

Brush off excess starch by hands or a pastry brush.  This is an important step so don’t skip.

Put the anko (sweet red bean paste) in the center of each mochi. Pull two sides of the mochi.

Pull up the sides and pinch over the anko. Repeat for the other sides and pinch on the top.

Lightly dust your hands with potato starch (do not overcoat). Use a light pressure to pinch and seal the top of mochi.&nbsp;

[Optional] To Make Anko Mochi

In a bowl, combine kinako (soybean flour) and sugar (Ratio: 2 parts kinako, 1 part sugar) and mix well.

Pour hot water in a separate bowl. Dip a mochi ball in the hot water.

Coat well with the&nbsp;kinako mixture and repeat with the rest. They can be served immediately.

[Optional] To Make Kinako Mochi

A popular spring dessert, Strawberry Mochi (Ichigo Daifuku) is a soft and chewy mochi stuffed with fresh juicy strawberry and sweet red bean paste. Indulge yourself with this beautiful and delicious Japanese delicacy!

Strawberry Mochi (Ichigo Daifuku)

strawberries

150 g red bean paste

rice

g sugar ((2 Tbsp))

Rinse, dry, and hull the strawberries. Divide anko into 6 same size balls. Anko gets sticky on your hands, so wash your hands and dry completely each time you make a ball.

Wrap the strawberries with anko. Leave the tip of the strawberry uncovered. Wash your hands and dry completely each time you wrap a strawberry with anko.

In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk.

Using a silicone spatula, slowly add water in 3 parts and stir until the mixture has reached a thick consistency. Cover loosely with plastic wrap.

First, microwave 1 minute (for 1000W microwave). Mix well with a wet silicone spatula. The mixture is still whitish and floury.

For the second time, microwave 1 minute again, and mix well with the wet silicone spatula. Now it starts to resemble mochi, but there are still some floury parts.

For the last time, microwave only 30 seconds. Now the mochi mixture should look translucent.

Sift corn starch on the tray and put the mochi on top.

With silicone spatula or kitchen scraper, fold the mochi in half one time so it won’t be as sticky and then divide into 6 equal pieces.

Put some corn starch on your hands and flatten and expand each mochi into a 3” round or square. Then put the anko covered strawberry on top of it, with the tip facing down.

Start covering the strawberry from all sides and use your thumb to hold the mochi on top.

When all sides of mochi meet at the top, twist and close. Hold the mochi with both hands and form into nice round shape. Repeat the process for the remaining mochi.

Serve at room temperature and they must be consumed within 2 days.

My Japanese Mochi Ice Cream recipe takes something that looks complex and simplifies it so everyone can enjoy their little balls of ice cream wrapped in sweet rice dough.

How To Make Japanese Mochi Ice Cream Recipe

vanilla ice cream

(5½oz/160 grams) sweet glutinous rice flour

sugar

(8 ounces 225 milliliters) water

red food coloring ((optional))

Cornstarch potato starch))

How to Make Japanese Mochi Ice Cream Recipe

Line a small tray with parchment paper.

With a small ice cream scoop or spoon, scoop out twelve 2 tablespoon-sized scoops of ice cream (about .75oz /20g) onto the prepared and place in the freezer.

In a large microwave-safe bowl combine the sweet rice flour, sugar, and water, cover with plastic wrap and microwave for one minute.

Stir the rice flour mixture with a whisk to remove any lumps, re-cover with the plastic wrap, and microwave for another minute.

Dip a rubber spatula in water and stir the rice mixture again (do not use the whisk this time - it will be too sticky).

Cover the rice mixture one more time and microwave for another 30 seconds. It will now be a sticky dough. If adding in food dye stir it in at this point until it&#x27;s evenly throughout the dough.

Place a large parchment paper on your counter and cover the paper with a generous dusting of cornstarch (or potato starch).

With a wet spatula, scrape the dough onto the cornstarch and dust the top of the dough with more cornstarch.

Roll the dough into a rectangle no less than 1/4 inch thick (about 12x14inches/30x35cm). Keep dusting the top and bottom of the dough with cornstarch as you roll or it will stick.

Once the dough is rolled out, place the parchment paper on a cookie sheet and place in the refrigerator to set for 30 minutes.

Once the dough has set, cut circles of dough with a 3 ¾ inch (9½ cm) cutter.

Pick up one circle of dough and brush off the excess cornstarch from both sides.

Working quickly, take one scoop of ice cream, place in the center of the circle flat side facing you. Press the edges of the dough together around the ice cream ball, squeezing to seal.

Wrap the mochi ice cream balls in cling wrap and place seam side down back in the freezer to set. You could use an egg carton to keep them upright. Repeat with remaining circles of dough and ice cream balls. Allow mochi to freeze totally for a minimum of 2 hours in the freezer.

When ready to eat, remove from the freezer and let sit for a few minutes to let soften.

Store in an airtight container in the freezer for up to 1 week.

Could my Mochi Ice Cream Recipe really be this easy? Yes! Mochi is a delicious Japanese dessert that wraps creamy ice cream in a sweet rice dough — and now you can make it at home. Recipe: https://bit.ly/IceCreamMochi 
 
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
 
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Recipe: https://bit.ly/IceCreamMochi
 
#Mochi #IceCream #Japanese

My First Time Making Mochi Ice Cream: Way Easier Than You’d Think!

A popular Japanese sweet, Daifuku is a small round mochi stuffed with sweet red bean paste. This recipe shows how you can make this delicious snack at home with quick steam over the stovetop or in the microwave.&nbsp;

Daifuku Mochi

shiratamako (glutinous rice flour/sweet rice flour) ((¾ cup = 100 g))

water ((¾ cup = 180 ml))

potato starch/cornstarch ((½ cup = 100 g))

red bean paste (anko) ((I use “tsubuan”, see Notes for homemade recipe))

Mochiko (glutinous rice flour/sweet rice flour) ((¾ cup = 115 g))

Combine shiratamako and sugar in a medium bowl and whisk all together.

Add water and mix well until combined.

Microwave Method: If you’re using a microwave to cook mochi, cover the bowl with some plastic wrap (do not cover too tight). Put the bowl in the microwave and heat it on high heat (1100w) for 1 minute. Take it out and stir with wet rubber spatula. Cover again and cook for 1 minute. Stir again, cover, and cook for 30 seconds to finish cooking. The color of mochi should change from white to almost translucent.

Steaming Method: If you’re using a steamer, cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 15 minutes. Half way cooking, stir with wet rubber spatula and cover to finish cooking. The color of mochi should change from white to almost translucent.

Cover the work surface with parchment paper and dust it generously with potato starch. Then transfer the cooked mochi on top.

To prevent from sticking, sprinkle more potato starch on top of the mochi. Once it’s cool down a bit, you can spread the mochi into a thin layer with your hands or with a rolling pin. Make sure to apply potato starch on your hands and the rolling pin. I recommend using a rolling pin because it’s easier to evenly spread out.

Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 minutes until the mochi is set.

Take out the mochi from the refrigerator and cut out 7-8 circles with the cookie cutter.

Dust off the excess potato starch with a pastry brush. If you find some sticky part, cover the area with potato starch first then dust off. Place a plastic wrap on a plate and then mochi wrapper on top, then lay another layer of plastic wrapper down. Repeat for all wrappers. With leftover mochi dough, roll into a ball and then flatten into a thin layer again and cut out into more circle wrappers (I could make about 12 mochi wrappers).

Now we’re ready to make daifuku mochi. On the work surface, place one sheet of plastic wrap with a mochi layer on top. Using the cookie scoop, scoop out anko on top of the mochi wrapper.

Pinch the four corners of the mochi layer together to wrap the anko. Then pinch the remaining corners together.

Put some potato starch on the sealed area and set aside. Continue making the rest of daifuku mochi. Store in a cool dry place (refrigerator in summer months) and enjoy within two days.

Brownie Butter Mochi is a chocolate variation of the very popular Hawaiian Butter Mochi, a buttery and chewy dessert made with glutinous rice flour. This chocolate butter mochi version is similar to a brownie but with the chewy texture of mochi. Once you have a bite, you won’t be able to resist another.

Brownie Butter Mochi

Mochiko ((190 g))

baking powder

cocoa powder

kosher salt

unsalted butter

dark chocolate chip ((~ 3 oz))

vanilla extract

eggs

coconut milk

butter

Preheat oven to 350°F.

Brush the bottom and sides of an 8”x8” square baking pan with melted butter, line the pan with a long strip of parchment paper and let the excess hang over the side. Brush the parchment paper with butter as well and add another long strip of parchment paper crosswise. Brush with melted butter again and set aside.

In a medium mixing bowl, add mochiko, baking powder, cocoa powder, sugar and salt and stir with a whisk until evenly distributed. Set aside.

Melt butter in a small bowl in the microwave for 40-45 seconds. Add chocolate chip to the hot butter and stir to melt the chocolate completely.

In a large mixing bow, add vanilla, eggs, coconut milk and beat with a whisk until smooth. Add the melted butter and chocolate mixture and beat until combined.

Stir in the dry ingredients and mix until completely smooth.

Pour the mixture into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the middle comes out mostly clean with just a few crumbs attached.

Allow to cool completely before cutting and serving.

Chewy mochi center with a crunchy golden brown exterior makes for the best mochi waffles. This easy recipe creates a cross between Belgain waffles and Japanese mochi. The ultimate homemade breakfast dish.

Mochi Waffles

milk

mochiko flour

salt

Preheat waffle iron.

In a medium mixing bowl add milk, egg,...

In a medium mixing bowl add milk, egg, and vanilla extract. Whisk until well combined. Set aside.

In another medium mixing bowl add mochiko flour,...

In another medium mixing bowl add mochiko flour, sugar, baking powder, and salt. Whisk until well combined.

Add wet ingredients to dry. Whisk until just...

Add wet ingredients to dry. Whisk until just combined.

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