How to prepare mochis?

The secrets of making mochis

Mochi are delicious Japanese pastries made from sticky rice, highly appreciated for their unique texture and delicate taste. These little sweets are often filled with various preparations based on red beans, cream or chocolate. Learning the traditional mochi recipe may seem complex, but with a few tips and the right ingredients, you can prepare these delicacies at home and surprise your guests. In this article, discover how to prepare homemade mochi by following a few simple steps and respecting Japanese culinary traditions.

Basic ingredients for making mochi

To make delicious mochi, it is essential to choose the right basic ingredients. Here are the essential elements to succeed in your traditional Japanese mochi recipe.

Glutinous rice flour

Sticky rice is the base of mochi dough. It is important to use a glutinous rice flour specific, called "shiratamako" in Japanese. This flour is obtained from steamed, dried and then powdered glutinous rice. It is characterized by a fine and slightly sticky texture. In the absence of shiratamako, you can also opt for glutinous rice starch (joshinko) or even commercial glutinous rice flour.

Water

Water is a key element in the preparation of mochi, because it allows to obtain a homogeneous and elastic dough. Be sure to use cold water to make your mochi dough and to measure the quantity of water well so as to obtain a dough that is neither too dry nor too sticky.

Sugar powder

Powdered sugar is an important ingredient to sweeten the mochi dough and give it a beautiful shiny color. You can use icing sugar or powdered sugar, depending on your preference. The amount of sugar to use will depend on the chosen filling and your personal taste.

Cornstarch

Cornstarch is used to dust the work surface and hands when making mochi. It prevents the dough from sticking too much and makes it easier to handle the small mochi balls.

Mochi fillings

Mochis can be filled with different sweet preparations, which add an extra touch of indulgence to these Japanese pastries. Here are some ideas for fillings for your homemade mochis.

Red bean paste (anko)

Anko is a sweet red bean paste, widely used in Japanese cuisine to fill mochi. There are two types of anko: koshian, a smooth paste made by passing cooked beans through a sieve, and tsubuan, a more rustic paste where the beans are simply crushed with a fork . To make your own homemade anko, cook red azuki beans with sugar, then blend or crush the mixture according to your preference.

Pastry cream

Custard is a delicious and creamy filling that pairs wonderfully with the elastic texture of mochis. To make homemade custard, mix milk, sugar, flour and egg yolks, then heat the mixture until thickened.

Chocolate

Chocolate is a popular filling for mochi, adding an extra touch of indulgence to these Japanese pastries. You can use dark, milk, or white chocolate, depending on your preference. To make chocolate mochi, melt the chocolate of your choice and stir it into the mochi dough during preparation.

Preparing the mochi dough

Once you have the basic ingredients and the filling chosen, you can start preparing the mochi dough. Follow these steps to obtain an elastic and homogeneous dough, ready to be filled.

In a bowl, mix the glutinous rice flour, sugar powder and cold water until you get a smooth and homogeneous dough. If the dough is too dry, add a little water. If it is too sticky, add a little flour.
Cover the bowl with cling film and microwave the dough for about 2 minutes at maximum power. The dough should be cooked and elastic.
Using a silicone spatula, mix the cooked dough to make it more homogeneous and elastic. Let cool slightly.

Shaping mochis

Once the mochi dough is prepared and cooled, you can move on to shaping the Japanese pastries. Here's how to do it to get nice, round and filled mochi.

Generously dust a clean work surface and your hands with cornstarch to prevent the dough from sticking.
Take a portion of mochi dough and spread it on the work surface in a thin layer. Place a small amount of filling in the center of the dough.
Fold the dough over itself to enclose the filling, forming a nice round ball. Be sure to seal the edges well so that the filling does not escape when eating.
Gently roll the mochi in the cornstarch to prevent sticking. Repeat with the remaining dough and filling.
Store the mochis in the refrigerator until ready to eat. They will keep for about 2 days in the fridge.

By following these steps and choosing quality ingredients, you can make delicious homemade Japanese mochis, to enjoy as a dessert or as a snack. These pastries, both elastic and melting, will delight lovers of Japanese cuisine and sweet treats.

Mochi Variations and Flavors

There are several variations of mochi, each bringing a different flavor and texture to these delicious Japanese pastries. In addition to the traditional red bean or cream fillings, you can also try other flavors and ingredients to customize your homemade mochi.

Frozen mochis

Frozen mochi are a refreshing and indulgent take on traditional mochi. Instead of being filled with red bean paste or cream, frozen mochi are filled with ice cream . To make mochi ice cream, shape mochi dough around a small scoop of your favorite ice cream, and freeze until firm. You can use a variety of ice cream flavors, such as vanilla, matcha, strawberry, or chocolate, for colorful and flavorful mochi ice cream.

Fruit mochis

Fruit mochi is a light and fruity alternative to traditional mochi. To make fruit mochi, stir pieces of fresh or dried fruit, such as strawberries, raspberries, mangoes or raisins, into the red bean paste or custard. You can also add citrus zest, such as lemon, orange or yuzu, for a tangy and refreshing flavor.

Salty mochis

Although mochi are usually sweet, there are also savory mochi, called " savory mochi ." These mochi are usually filled with salty red bean paste, cheese, vegetables, or meats, and can be served as an appetizer or entree. To make savory mochi, reduce the amount of sugar in the mochi dough and add spices, herbs, or sesame seeds for a more spicy flavor.

Tips and advice for successful mochis

Making mochi may seem complicated, but with a few tips and tricks, you can make these delicious Japanese pastries at home without any hassle.

Using a microwave oven

Microwaving mochi dough is a quick and effective way to get a smooth, elastic dough. Be sure to cover the bowl with plastic wrap before microwaving the dough, and adjust the cooking time according to the power of your appliance.

Measure the ingredients correctly

The dosage of ingredients is essential to obtain a successful mochi dough. Do not hesitate to adjust the quantities of glutinous rice flour, water and sugar according to the consistency of the dough and your personal taste.

Work quickly

When shaping mochi, it is important to work quickly to prevent the dough from drying out and becoming difficult to handle. Keep a bowl of cold water nearby to moisten your hands and make the dough easier to work with.

Storing mochis

Mochis can be kept in the refrigerator for about 2 days, individually wrapped in cling film. For optimal tasting, take the mochis out of the refrigerator a few minutes before serving, so that they regain their elastic and melting texture.

Conclusion

Making homemade mochi is a real pleasure and an opportunity to discover the varied flavors and textures of these Japanese pastries made from sticky rice . By choosing the right ingredients, following the preparation steps and exploring different fillings and flavors, you can make delicious traditional or revisited mochis to delight your guests and enjoy these sweet treats at any time of the day.

FAQ

What type of flour to use?

You should use glutinous rice flour, which is richer in starch than regular flour and will make the mochi dough more elastic and soft.

What additional ingredients are needed?

You will need a little sugar, a pinch of salt and water to form the dough. You can also add dried fruits or aromatic herbs to the dough if you like.

How to prepare mochi dough?

Mix all the dry ingredients in a bowl, then add the water little by little until you get a smooth ball. Knead the dough for about 5 minutes until it is smooth and elastic.

How to form mochis?

Divide the dough into small balls of equal size. Use a rolling pin to form 2 mm thick discs. Then, place a teaspoon of filling in the center of each disc and fold them over themselves to form small balls.

How to cook mochi?

Mochi can be cooked in different ways: you can fry them in a hot pan with a little oil, or bake them in the oven at 180°C (360°F) for 15 minutes. You can also steam or microwave them.