Japanese Grandma's Mochi
Japanese Grandma's Mochi
Ingredients
For the Mochi
- 1 pound mochiko, (sweet rice flour)
- 2 1/2 cups cold water
- 1/2 teaspoon vanilla extract
- 2 drops red food coloring, optional
For the Sugar Syrup
- 3 cups granulated sugar
- 3/4 cup water
For Coating
- 1/2 cup cornstarch, as needed, for dusting
- 1/4 cup kinako, roasted soybean flour, optional
Instructions
- 1
In a large mixing bowl, combine the mochiko (sweet rice flour) and 2 1/2 cups of cold water. Mix thoroughly with a spatula until a smooth, thick batter is formed. Ensure there are no lumps.
⏱️ 5 min
- 2
Fill a steamer with water and bring it to a boil over medium-high heat. While the water is heating, wet a clean kitchen towel or cheesecloth and wring out any excess water. Line a heat-safe bowl or the steamer basket with the damp cloth.
⏱️ 5 min
- 3
Pour the prepared mochiko mixture into the damp cloth. Gather the edges of the cloth and tie or tightly wrap it around the mochi mixture, forming a secure pouch. Place the wrapped mochi into the preheated steamer. Cover and steam for approximately 20 to 30 minutes, or until the mochi is cooked through and appears translucent.
⏱️ 30 min
- 4
While the mochi is steaming, prepare the sugar syrup. In a saucepan, combine 3 cups of granulated sugar and 3/4 cup of water. Heat the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to low and simmer for about 20 minutes, stirring occasionally, until it reaches a thick, syrupy consistency (soft candy stage).
⏱️ 20 min
- 5
Carefully remove the steamed mochi (still in the cloth) from the steamer and place it into a large, sturdy mixing bowl. Add the vanilla extract and red food coloring (if using) to the hot mochi.
⏱️ 2 min
- 6
Using a wooden pestle or a rolling pin, begin to pound and fold the hot mochi. This process is crucial for developing its characteristic chewy texture. Gradually add the hot sugar syrup to the mochi while continuously pounding and folding. This step requires continuous mixing to fully incorporate the syrup and achieve a stretchy, elastic consistency. The mochi will become very sticky and, if colored, will turn pink.
⏱️ 10 min
- 7
Generously dust a shallow tray with cornstarch. Carefully transfer the pounded mochi from the mixing bowl onto the cornstarch-dusted tray. Dust the top of the mochi with more cornstarch to prevent sticking.
⏱️ 3 min
- 8
Using a knife, cut the mochi into small, bite-sized rectangular or square pieces. Roll each piece of mochi in cornstarch to ensure it is fully coated and doesn't stick. For an alternative coating, some mochi pieces can be rolled in kinako (roasted soybean flour) instead of cornstarch. Place the finished mochi pieces into paper liners for serving or storage.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Grandma's Mochi
Ingredients
For the Mochi
- 1 pound mochiko, (sweet rice flour)
- 2 1/2 cups cold water
- 1/2 teaspoon vanilla extract
- 2 drops red food coloring, optional
For the Sugar Syrup
- 3 cups granulated sugar
- 3/4 cup water
For Coating
- 1/2 cup cornstarch, as needed, for dusting
- 1/4 cup kinako, roasted soybean flour, optional
Instructions
- 1
In a large mixing bowl, combine the mochiko (sweet rice flour) and 2 1/2 cups of cold water. Mix thoroughly with a spatula until a smooth, thick batter is formed. Ensure there are no lumps.
⏱️ 5 min - 2
Fill a steamer with water and bring it to a boil over medium-high heat. While the water is heating, wet a clean kitchen towel or cheesecloth and wring out any excess water. Line a heat-safe bowl or the steamer basket with the damp cloth.
⏱️ 5 min - 3
Pour the prepared mochiko mixture into the damp cloth. Gather the edges of the cloth and tie or tightly wrap it around the mochi mixture, forming a secure pouch. Place the wrapped mochi into the preheated steamer. Cover and steam for approximately 20 to 30 minutes, or until the mochi is cooked through and appears translucent.
⏱️ 30 min - 4
While the mochi is steaming, prepare the sugar syrup. In a saucepan, combine 3 cups of granulated sugar and 3/4 cup of water. Heat the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to low and simmer for about 20 minutes, stirring occasionally, until it reaches a thick, syrupy consistency (soft candy stage).
⏱️ 20 min - 5
Carefully remove the steamed mochi (still in the cloth) from the steamer and place it into a large, sturdy mixing bowl. Add the vanilla extract and red food coloring (if using) to the hot mochi.
⏱️ 2 min - 6
Using a wooden pestle or a rolling pin, begin to pound and fold the hot mochi. This process is crucial for developing its characteristic chewy texture. Gradually add the hot sugar syrup to the mochi while continuously pounding and folding. This step requires continuous mixing to fully incorporate the syrup and achieve a stretchy, elastic consistency. The mochi will become very sticky and, if colored, will turn pink.
⏱️ 10 min - 7
Generously dust a shallow tray with cornstarch. Carefully transfer the pounded mochi from the mixing bowl onto the cornstarch-dusted tray. Dust the top of the mochi with more cornstarch to prevent sticking.
⏱️ 3 min - 8
Using a knife, cut the mochi into small, bite-sized rectangular or square pieces. Roll each piece of mochi in cornstarch to ensure it is fully coated and doesn't stick. For an alternative coating, some mochi pieces can be rolled in kinako (roasted soybean flour) instead of cornstarch. Place the finished mochi pieces into paper liners for serving or storage.
⏱️ 5 min