The sweet culture of Japan with its rich and traditional flavors has recently started to become popular in our country as well. At the beginning of these, mochi comes with its soft, flexible texture and delicious or delicious taste. Mochi plays an important role in Japan, especially in the celebration of the New Year (Oshogatsu). It is also historically and culturally consumed at many Japanese festivals and special occasions. Mochi tattoo events, called Mochitsuki, are held in many places as both a fun and traditional activity. This special taste, which is an important part of Japanese cuisine, is prepared and consumed in many different ways, from sweet to salty. For example, other mochi-based desserts, such as mochi or dango filled with anko (red bean paste), are quite popular. So, what is mochi, how is it made? Details are in our article
What is mochi?
Mochi is a Japanese delicacy made from sweet sticky rice called mochigome, which is steamed, pounded and made into a smooth rice dough. It is traditionally served on special occasions and celebrations. Mochi can be prepared and served in various ways. Since it can be consumed simply, it can also be preferred filled with sweet fillings such as red bean paste or ice cream.
Desserts made with mochi
what is mochi
There are also other traditional desserts in Japan that contain mochi. For example, Namagashi is a kind of “raw mochi” dessert that is filled with bean paste and then colored. Dango is a flavor formed by passing a bottle of small bite-sized pieces of mochi, complemented by sweet sauces or bean paste. Sakura-mochi is usually served in spring and wrapped with a cherry blossom leaf.
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How is mochi made?
Traditionally, mochi is made from mochigome, the sweet, sticky rice of the Japanese. In the past, people had to beat steamed rice for a long time to make this dessert, but of course, nowadays mochi is produced in factories. Nevertheless, the ceremonies of making handmade mochi in Japan still continue.
Materials
100 g glutinous rice flour (you can also use regular rice flour, but then your mochi will not grow)
25 g cornstarch
30 g sugar
15 ml sunflower oil
1 pinch salt
170ml milk
Food coloring (Optional)
Ice cream, fruit, whipped cream
Its making
First of all, mix all the powdered products thoroughly in a container
Add your coarse milk and mix again until smooth
leave to rest for 5-10 minutes
At that time, boil water in a saucepan, when the water boils, put a sieve over the saucepan
Transfer the dough you have rested to a bowl and put it in a sieve over the saucepan
Close the lid of the saucepan and cook your mochi dough in steam for 15 minutes
If you are going to use food coloring, take the dough to the counter and add your paint before it cools completely
Cut into walnut-sized pieces and roll out the pieces thinly
Put fruit, ice cream or whipped cream in it and close it.
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