Mochi

Name: Mochi
Cook time: 90 min
Total time: 90 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 500g Mochigome, glutinous short-grain rice; 60g Potato Starch, for dusting; about 1/2 cup; Some Water, for washing and soaking; enough to cover

Soft, chewy and subtly sweet, homemade mochi is a delightful treat with a pillowy texture that melts in your mouth. Made from glutinous rice steamed and pounded into a smooth, elastic dough, these little cakes are perfect served plain, filled, or dusted with starch to prevent sticking. The process is meditative and rewarding, producing classic Japanese comfort food you can shape by hand.

Soft, chewy and subtly sweet, homemade mochi is a delightful treat with a pillowy texture that melts in your mouth. Made from glut... Show more

Traditional Japanese Recipe

Health Grade

C- · Balanced

Rating

5.0

Time

1 hr30 min

Price

0,10 €

Calories

248 kcal

vegan

budget

few ingredients

gluten free

low fat

low sodium

Method

Rinse the rice

Rinse the Mochigome in a bowl with cool Water, swishing it gently with your fingers and draining several times until the water looks much clearer. Be gentle so you don't crack the grains.

Soak it

Cover the rinsed rice with fresh water by a few centimeters and let it soak until the grains look plumper and less chalky, ideally overnight if you have the time.

Drain well

Drain the soaked rice thoroughly in a fine-mesh sieve or colander, then let it sit for a minute so the surface moisture can drip off. The grains should look swollen and feel damp, not watery.

Steam the rice

Set the drained rice in a steamer basket over steadily boiling water and steam for 25 minutes. Stir or turn the rice, cover again, and steam for 10 minutes more, until the grains are fully translucent and crush easily between your fingers.

Pound mochi

While the rice is still very hot, transfer it to a mortar and pound it with a pestle, folding the mass over itself between rounds, until it becomes a smooth, glossy, stretchy dough with no visible grains.

Dust and shape

Spread Potato Starch over a tray and your hands, then turn out the mochi and coat every side so it stops sticking. Shape it into a log or pinch it into bite-size pieces, dusting any tacky spots as you go, and serve while it is still soft.

Ingredients

Method

For 8 servings

Adjust servings

500g Mochigome, glutinous short-grain rice
60g Potato Starch, for dusting; about 1/2 cup
Some Water, for washing and soaking; enough to cover

Nutrition

Per Serving.

Calories

248 kcal

12% of Daily kcal

Protein

4.4 g

9% RDI

Fat

0.6 g

0.2g sat fat

Carbs

56 g

20% RDI

Sugar

0.1 g

0% RDI

Fiber

1.5 g

5% RDI

Salt

0 g

0% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C- · 5.6 / 10

Comments

Click to rate

Ingredients

For 8 servings

Adjust servings

500g Mochigome, glutinous short-grain rice
60g Potato Starch, for dusting; about 1/2 cup
Some Water, for washing and soaking; enough to cover

Mochi

Method

Rinse the rice

Soak it

Drain well

Steam the rice

Pound mochi

Dust and shape

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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