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Homemade mochi is delicious

It took me about an hour and a half to pound two cups of steamed glutinous rice into an appropriately squishy mass, but the squishy mass, it is very good. I learned a bunch of things after the first batch was ready to sit in my mixing bowl. For a start, although the recipe I used called for up-and-down pounding, I discovered it was actually a lot easier to scrape up and down from the sides of the pounder. This ensured that the dough stayed clear of the sides, and eventually helped grind down the rice better. An additional benefit was that it seemed to take the strain off my wrist, because pounding rice is a labour-intensive affair. You can also kind of tell when the dough needs a bit more warm water to keep it pliable enough to pound by the sounds it makes. When it starts emitting lewd squishy sounds, it needs more water. A creamy dough doesn't sound like wet clay mud.

Another major thing I discovered about the mochi making process was that I didn't need to roll and knead the dough out on my counter to make it work. With enough toasted rice flour to coat the dough, it's possible to mix up the main dough ball in a big mixing bowl, then tear up small pieces to roll into balls on a plate of toasted rice flour. This dramatically saves on the cleaning required afterwards.

The mochi was also surprisingly easy to fry, and required a hot pan with very little grease at all. The texture I got, even though I clearly wasn't aiming for mochi as smooth as a baby's ass, was a soft, chewy middle with a slightly crisp outside. Topped with browned butter, soy sauce, chopped mustard greens and shredded toasted nori, it made for a wonderful, if deeply filling dinner. I approve, Seth approves and Dorian approves. Sif doesn't care. The mochi wasn't topped with bonito flakes, after all.

For pre-dinner dessert, custard tarts from Champage Seafood Restaurant!


( 2 comments — Leave a comment )
Dec. 8th, 2012 05:43 am (UTC)
Surely Japan has invented some sort of mochi-making kitchen gadget to turn rice into mochi? Would a food processor work? I am too wussy to pound all that.

damnit, now I'm hungry! I ATE dinner already. bah!
Dec. 8th, 2012 05:55 am (UTC)
Japan has, actually, and you can use a food processor if you use a glutinous rice flour-based recipe: http://justhungry.com/homemade-mochi-pounded-rice-modern-way

I just wanted to see what the textural difference would be if I used real rice as the base. And as it turns out, it is dramatically better, though a lot of work. It is occasionally quite a treat to have something handmade for a change, but this is strictly a treat thing. I can't see myself pounding mochi as a regular meal!
( 2 comments — Leave a comment )