![mochi machine mochi machine](https://i.ytimg.com/vi/A47O7WkRz6w/maxresdefault.jpg)
There should be no rice grains visible, just one smooth, white mass. This is what the rice looks like in the beginning. See the videos below to help you estimate the texture. This step will also eliminate excess moisture as it pounds the rice, so leaving the cover off is necessary.
![mochi machine mochi machine](https://1624909224.rsc.cdn77.org/data/images/full/98058/amazon.jpg)
You should be able to crush it between two fingers. Remove the plastic cover, and test a grain of rice for doneness. It will steam until the reservoir runs out of water. Place the impeller in the bowl, turning it, until it settles in.Ĭarefully place the drained rice into the bowl. Next, attach the mixing bowl, twisting to set it in place. *Reminder that you HAVE to use the cup that came with the machine to measure both the rice and the water.* This amount corresponds to the amount of rice you’ll cook. This is very important as you do not want the rice too wet which will make your mochi too soft.Īdd 2 1/2 cups water in the base of the mochi maker. Soak for at least 6 hours, ideally overnight.Īfter soaking, drain the rice and place in a strainer for 30 minutes. Then fill the bowl with water one last time. I try to gently rub the grains together too. To do this, you place the measured rice in a big bowl, fill with water and run your fingers through it. Wash the rice thoroughly, until water runs clear. Do not lose it! *If you ever lose it though, know that 1 rice measuring cup = 3/4 US standard dry measuring cup. You HAVE to use the rice measuring cup that came with the mochi maker. This is the maximum amount this mochi maker can handle and since I’ll be bringing some over to my mom, I figured I’ll just make a big batch. Not sure if they are interchangeable as I have both but never tried to replace one with another.įor my New Year’s mochi, I start the process a day before I want to cook and pound the rice. These ones are almost round and the Filipino “malagkit” rice is more elongated. Filipino cuisine uses a sweet, sticky rice too but the appearance is different.
![mochi machine mochi machine](https://i.ebayimg.com/images/g/3isAAOSwlARflnJz/s-l640.jpg)
I had always used this brand of sweet rice so I’m not sure if there is any other brand out there. Yummy!! I like all those but I love stuffed mochi even more! You toast them up till they puff and dip them in soy sauce. We also have kiri mochi, which is made from pounded sweet rice shaped into bars and dried. Mochi is traditionally eaten in Japan during New Year’s, it is added to soups like Ozoni, (made with chicken, vegetables and mochi) or Zenzai (sweet red bean soup with soft mochi pieces swimmimg around!). But I was able to snap photos (and videos!) along the way and I hope you’ll enjoy this read! Oh the beautiful chaos in the kitchen! The holidays got a bit too busy to catch up with writing recipes (even though it was the perfect time as kitchens all over are definitely churning out yummy goodies non stop!). Since I am making some that day, I figured I’ll just write about it too. One of the ladies at an ELB group I’m in mentioned a blogger making mochi like I did at the beginning of the year.