It’s not quite as exquisitely smooth as the mochi in Japan, it’s a bit doughier and not quite as silky, but for how easy it is to make a batch of homemade mochi, I’ll take it. Pound and steam instead of steam and pound. The ‘cheater’ way to do it is essentially the opposite, taking sweet glutinous rice flour (or raw rice that’s already been pounded) mixing it with water and then ‘steaming’ it in the microwave. I didn’t exactly have any of those necessary tools, but luckily, with a few simple ingredients and a microwave, you can make something *almost* as good at home.īasically, traditional mochi is made from sweet glutinous rice that is steamed, and then pounded until it is silky smooth. If you want to make mochi the traditional way, you’d need a carved out wood stump and a giant hammer and someone really brave with fast hands. Needless to say, this delightful discovery went on the top of my ‘to re-create’ list once we got home. (Also, can you believe it’s been 5 years today since my first cookbook was published? Time flies, but clearly not all that much has changed!) Just a bite though.) It was so good we went back two days later and got a few more to take back to our hotel room.Ĭonsidering I wrote the book on cookie dough, the fact that I randomly found probably the only cookie-dough-filled mochi in all of Japan seemed like pure fate to me. Not one to pass up a sweet snack, especially a cute one, I picked out a bright yellow mochi decorated to look like Charlie Brown’s shirt (I mean, how could I not?) We sat on a bench, took a few pictures (I am a food blogger after all and no food shall go unphotographed), and then bit in.Īs the realization hit me, my eyes lit up, and I practically screamed at Taylor, “OMFG it’s filled with cookie dough” as I gobbled down the rest (ok, maybe I shared a bite with him. In Kyoto, the Nishiki market was one of our favorite spots, filled with kitchen shops and food sellers galore (and yes, I know I haven’t gotten my Japan posts up, soon, I promise!) As we wandered up and down the covered arcade, snacking on seafood skewers and toasted soy beans and sesame soft serve, I spotted the Snoopy store and its colorful dessert counter. This was certainly the case in Japan (where probably 2/3 of what I ate was a mystery to me until it hit my tongue, and a good portion remained mysterious even after I had devoured it). Once done drying, you can use the kirimochi right away or individually wrap the mochi and freeze it for later use.When I travel, I tend to let my stomach do the walking, popping into shops and sampling random treats (sweets, mainly) along the way, even without actually knowing what they are. The time it takes to let the kirimochi dry depends on how powerful your microwave is a more powerful microwave leads to a drier dough and longer drying time. Space the cut mochi out in a container, cover lightly, and refrigerate for one to two days to let the mochi harden. If the mochi is still quite sticky while you are slicing it, you can refrigerate the mochi awhile longer try using an oiled knife to cut it. Refrigerate for about an hour or two to harden before slicing. You can also transfer the mochi into a large plastic freezer bag and use a rolling pin to roll the dough out into a large rectangular slab. This way, the cutting later will be more even. Make sure it is nice and flat before refrigerating. Transfer the cooked mochi dough into a rectangular container.
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