I can hardly believe New Year's has come and gone, it seemed like our annual mochi making tradition came so quickly. This year, most of my family came down with the Christmas cold, so my mom and I had some bonding time and made mochi all morning the day after New Year's. We documented everything as best we could so that even a novice could make mochi. The only thing is that even a novice would need to buy a mochi maker, so my suggestion would be to borrow one from a Japanese friend or buy one as a group with your siblings (like we did), so that every year you can start your own mochi making tradition! It's also very easy to buy mochi at a Japanese grocery store and just pop it in the oven and make a fluffy, gooey, crunchy treat for you and your own family to try and enjoy! This is my 2nd post on mochi making, however this one has much more detail and includes video instructions. Mochi = Happy New Year! I'm not even going to go through the process of making mochi without modern technology because I highly doubt any of you have a mortar made from a wood stump where you'd have to pound the mochi with a large wooden mallet for a very long time. If you want to learn about the old school way, then you can see how it's done here. http://youtu.be/0eq36AgojYY All I have to say is, watch your fingers!
Here's the mochi maker that we bought. It's made by Tiger and can be bought on Amazon for about $235.
First we washed and soaked 10 cups of special mochi rice (that you can get from a Japanese grocery store) or "Mochigome" which is a sweeter and more glutinous version of Japanese rice. We left it to soak for a day but it needs a minimum of 6 hours.
Then, we drained the water out and put the rice in our mochi maker and let it steam for 45 minutes.
After the grains of rice could be squashed with your finger, the rice was ready to pound. We set the machine on pound and away it went, turning the rice into a glutinous mass. Then, we turned out the big ball of pounded rice onto a table that had been sprinkled with "Mochiko" or rice flour to avoid sticking.
Very quickly, my mom and I started forming the mochi into little patties until it was all done.
This year, we added some "anko" or sweet red bean paste into some of them for a special treat. Then we bagged most of it up to give to our family but made sure to save some for us to cook right up! Mochi is great because it can be kept in the freezer until you are ready to eat it.
We put our first batch in the toaster oven on broil on a tinfoil lined sheet sprayed with some cooking spray and waited about 5 minutes until it puffed up into yummy mochi.
The mochi puffs right up and gets toasty brown on top when it's done.
Then, we made a dipping sauce made up of 3/4 sugar and 1/4 soy sauce mixed together.
The kids ate their first batch, then eagerly awaited the second and gobbled up that one too. Ellie said "All gone!" when she was done. I love that we always do this in the morning time and we always eat in our jammies! I hope you learned a little about mochi making and want to try some yourself. Please, join in on our tradition!