It can be ‘mochi’ a lot easier than you consider: Regular Taiwanese mochi recipe

A pair of weeks in the past, I found myself atop a misty mountain in Taiwan, watching in awe as steamed sticky rice turned into fragile mochi. Shop-bought mochi is ordinarily manufactured from machines, which gives it that easy, even and velvety consistency. I figured out, however, that building your very own mochi from scratch presents it a somewhat coarser but additional flavorful and hearty texture. It is also easier than it would seem! Regular Taiwanese mochi only demands sweet sticky rice, a bit of heat h2o and a whole good deal of energy. If you are on the lookout for a delicious experiment or an arm exercise routine, examine on for the recipe!

Ingredients 

Peanut toppings (optional)

• ½ cup roasted unsalted peanuts 
• 2 tablespoons granulated sugar

Mochi

• 1 cup sweet sticky rice or millet rice 

Directions

Peanut toppings (optional)

1. Pour peanuts into a blender and pulse for 5 seconds. The peanuts will not be finely floor but. 
2. Use a spoon or rubber spatula to scrape the peanut bits from the sides and pulse for an additional 5 seconds. Scrape the sides once again. 
3. If you are happy with the consistency of the peanut powder, take away it from the blender. If not, pulse for yet another spherical. Be very careful not to overdo it, or the heat from pulsing will change the peanuts oily and soaked. 
4. Take away peanut powder from the blender, and make it possible for it to great. 
5. Insert sugar to the peanut powder and combine thoroughly. Established the peanut toppings apart.

Mochi

1. Soak the rice in water for at the very least 4 several hours. 
2. Drain the rice, and area it in a bamboo steamer lined with parchment paper. Steam for 30 minutes, or until eventually rice is soft and translucent. If you never have a steamer, you can use other approaches to steam the sticky rice. 
3. When cooked, place the rice in a wooden mortar. Wet the wood pestle with some heat drinking water and get started pounding the sticky rice. Indigenous Taiwanese folks use a significant wood pestle and mortar to pound and twist the sticky rice into mochi however, a scaled-down one will work much too! Just be careful not to put also substantially rice in at when if you are performing with smaller instruments. 
4. Maintain grinding and working at the rice until finally it starts off to search like mochi. Notice: This will just take a ton of pounding. Really do not despair if it usually takes lengthier than you feel!
5. After your rice has come to be mochi, twist the dough from the pestle to take away it from the mortar in a single clump. 
6. Split the mochi dough into scaled-down bite-sized parts, roll in peanut combination (if using) and delight in! 

And there you have it! Who realized earning mochi could be so very simple — all the arm do the job aside, of program. This mochi recipe is straightforward and multipurpose. If you’re not sensation the common peanut topping, you can also roll the mochi in a sugary black sesame mixture, wrap it close to a pink bean paste or even just drizzle it with honey. The mixtures of sugary delight are endless. Delighted mochi earning!

Make contact with Kristie Lin at [email protected].