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mochi

I took my first stab at making mochi (from scratch) the other day. I took a bunch of pictures documenting my process, to the extent that I had a process. I picked up the sweet glutinous rice and potato powder at a local oriental market. I measured out half a cup of rice and soaked it for a day, but then I was feeling tired and put it off another day. The rice ended up soaking for about thirty hours, which I'm sure is way more than necessary. I wonder whether there's an upper limit to the soaking time. Anyway, I then steamed the rice and transferred it to our Massive Marble Mortar. I worked it with the pestle for a while, then divided it into discrete chunks that I rolled in the potato powder. (I tried rolling them in confectioners' sugar, but it didn't stick as well as the potato powder.) I stored them in the fridge and tried part of one this morning. It was… okay. It was too soggy, and its consistency wasn't quite smooth enough. Maybe I need to hand-knead it as well?

My understanding is that mochi is more commonly made nowadays by mixing “mochi flour” with water and then nuking it. Maybe that's the way to go; it would certainly result in a smoother consistency. But there's something edifying about working it with a mortar and pestle, so I'm going to stick with that. Your suggestions are welcome.

Comments

( 5 comments — Leave a comment )
princessleia2
Jan. 28th, 2005 08:09 am (UTC)
It's nice to see that I'm not the only one who takes pictures while cooking new things %) Oh, and Tornado Kitty is adroable in that picture.
skurtchasor
Jan. 28th, 2005 09:42 am (UTC)
Find some rabbits to assist you. Especially if they're moon rabbits.
science_vixen
Jan. 28th, 2005 11:46 am (UTC)
Mmmm.. Sakura Mochi!
thewronghands
Jan. 29th, 2005 12:23 am (UTC)
I'm not sure how helpful I'd be in the cooking department, but if you like I could turn fiveinchpixie loose on you. She's Japanese and a good cook.

I'll help eat, though. [grin]
radhardened
Jan. 29th, 2005 04:07 am (UTC)
Sure—a word of advice from her would be great.
( 5 comments — Leave a comment )