Making mochi from glutinous rice takes a long time and effort, therefore most families don’t make mochi from scratch anymore.

For savory dishes, mochi is added to a soup like Ozoni, hot udon noodle soup such as Chikara Udon, and Okonomiyaki.įor sweets, we use Japanese mochi to make Mochi Ice Cream, Zenzai (Oshiruko), Strawberry Daifuku, and more. The freshly made Japanese mochi can be included as part of savory or sweet dishes. When we eat mochi at home, we buy kiri mochi that is individually packaged in plastic bags. The rice is pounded into a paste (left pic) and molded into the desired shapes such as round shape mochi, maru mochi. Mochi is a Japanese rice cake made of mochigome (糯米), a short-grain japonica glutinous rice.

When we say mochi in Japan, it usually implies plain mochi – either freshly made or cut packaged mochi available at supermarkets. However, in Japan, we usually call that type of sweet mochi daifuku. When you hear the word “mochi,” what’s the first thing that comes to your mind? Many of you think of the round mochi that is stuffed with some kind of sweet filling such as red bean paste or chocolate, strawberry, mango, etc for more modern flavors. The feedback made me realize that the Japanese and non-Japanese see the word “mochi” quite differently. They were surprised that I added mochi in the savory soup and asked me if it was sweet. Transfer donut holes onto a paper towel-covered plate to absorb the oil.From sweet to savory, there are various types of mochi (Japanese rice cakes) that we enjoy in Japan, especially around Japanese New Year. In this recipe, I’ll show you how to prepare mochi at home in three different delicious flavors-kinako (roasted soybean flour), isobeyaki (soy sauce with nori), and anko (sweet red bean paste).Īfter I shared my recipe for the Japanese New Year mochi soup called Ozoni, I received a lot of feedback from my readers regarding the “mochi” I added to the soup.Fry and rotate donut holes until they float and are golden brown.Shape into round donut holes around 1 inch in diameter.(Sometimes 1-2 additional teaspoons of milk is necessary to reduce the stickiness.)

Mix/knead until dough is sticky and slightly wet. In a bowl combine the main ingredients (mochi rice flour, milk, butter, sugar, baking powder and egg) with the starter dough using the stand mixer on low, or with clean hands.Set starter dough aside for around 5 minutes to cool. Heat in the microwave (25-30 second intervals), or in a small pot on the stove until dough is firm and slightly bouncy to the touch. First, mix the starter ingredients (the mochi rice flour and milk) in a bowl.2 1/2 tablespoons milk (or milk alternative) – for starter dough.1/4 cup mochi sweet rice flour – for starter dough.Japanese / Category: Desserts & Sweets Special Tools Mister Donut in Japan started selling their “pon de rings” mochi donut in 2005, around the same time as the earliest mentions of “mochi donut” on the internet. Where did they come from?Īlthough mochi itself has been around for centuries (at least since the early part of the first millenium), mochi donuts are a relatively new food creation. They are also typically coated in an assortment of flavored icings or toppings beyond the standard chocolate and vanilla such as matcha, black sesame, ube, etc. Mochi donuts are normally found in three main shapes: the traditional donut, donut holes (round balls) and a donut hole ring (small round balls connected to form a ring). So after these donuts are fried, the result is a slightly crispy exterior with a surprisingly chewy interior. This mochi rice is inherently gluten-free and has a soft gooey texture. They are made of sweet gluttonous rice which, as you may have guessed, is the primary ingredient for mochi. Mochi donuts are a hybrid of traditional American doughnuts and Japanese mochi. Where can I get them? | How can I make them? What are mochi donuts?

Mochi flavors