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The taste of mochi may vary due to the
amount of water,amount and type of
sticky rice, new or old rice used, etc.
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The skin of mochi will become hard if
it is left out for a long time.
Kneading flour
(sprinkled with flour in advance)
Heat-resistant
trays or bowls
Wet hand thoroughly
Ŗ
Add your favorite ingredients on your fresh mochi
…
Ŗ
Mix with other ingredients in the middle
…
Ŗ
The proper preservation method
of mochi.
Take out mochi from
bread pan directly and
wrap it with cling film. It
is easier to make
Japanese mochi.
Red bean mochi
Radish mochi
Peanut mochi
When making mochi, add 2
ȋ
3 teaspoons
of black sesame seeds and a small amount
of salt bit by bit.
When making mochi, add ½ mashed shad
dock peels (the yellow part) and a small
amount of salt bit by bit.
Black sesame seed mochi
Shad dock mochi
Take out the bread pan quickly
and place it still till it can be
touched by hand (5
ċ
10 min).
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Take some mochi and knead it
into to a ball
(from the bottom)
When you hear the beep sounds, press
ഖဂ
(Cancel),
Ŗ
Eat immediately
wet hand with water in advance
.
Ŗ
Store it
sprinkle some kneading flour on
hands in advance.
Ɨ
When it is cooled down, dust off the
kneading flour.
Ƙ
“When it is placed indoors”
It can be preserved for 2 days when
placed in a place of low humidity and
temperature.
“When it is kept in a refrigerator”
It can be preserved for a month when
packed in the well-sealed double bags.
Desser
t
Mochi making
Time required: about 1 h
