Homemade Mochi with Breadmaker - Sticky Rice Cake | 手作り餅
This is one of my many kitchen projects. I live in Canada, and I used to ask my mom to send me some packaged Mochi, which aren't really nice and I really wanted to eat freshly made Mochi. After a few trial and error, I perfected the way to make homemade Mochi. They are nice when they are just made, warm and sticky, or you can dry the Mochi and eat later. These Mochi freeze pretty well too.
- 540ml (Glutenous rice (Sweet Rice, もち米）)
- 100ml (Rice flour (Jo-shin Ko, 米粉、上新粉）)
Wash the rice well in a large bowl, changing water frequently until the water is clear.
Soak the rice in the bowl over night - 24 hours.
Place a dampen cloth (I like to use Tenugui - a Japanese cotton cloth) in a steamer and put the rice and cover lightly with both edges of the cloth.
Steam for about 20 mins or until the rice is cooked all the way. Steaming might take longer if you are using old rice.
There are recipes out there to tell you to cook the rice in rice cooker instead but I find my method works the best.
Rice cooked in the rice cooker can be too hard or too soft and it leaves slightly bitter taste to the Mochi for some reason.
By steaming however, you can make Mochi that are perfect both in texture and the taste.
When the rice is cooked, transfer the rice into a big bowl.
With a pre-soaked wooden rolling pin, mash the rice until most of the grains are mashed.
I added this step so that my old bread machine doesn't have to work too hard. You may skip this step if your bread machine is powerful enough to handle the task.
If you don't have a rolling pin, a well cleaned small beer bottle works just as well. (Try not to smash the bottle!)
Transfer the mashed rice into the bread maker pan.
Use the dough setting and run the bread maker until the Mochi is smooth in texture.
Dust a cookie sheet with rice flour (non-glutenous) and transfer Mochi.
Wet your hands with water and gently flatten the Mochi evenly on the cookie sheet. (Or you can use a rolling pin.)
Leave the Mochi in the cold dry place for a couple days to harden.
After the Mochi is hardened, transfer on to a cutting board and cut it into squares.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.