Best Possible Way To Microwave Mochi

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The Japanese rice cake mochi is made- from Japonica glutinous rice pounded into a sticky paste, called mochigome, and then cooked.

As soon as the rice has been- pounded, it is shaped- into a ball, rectangle, or another shape.

It is chewy and slightly sweet after it has been- pounded.

In addition- to its use as a Japanese confection called wagashi.

It can also be stuffed with sweet red bean paste (called daifuku), sweet soybean flour (called kinako), or added to soups.

It can also be brushed- with a dash of soy sauce, grilled, and wrapped in seaweed (called isobemaki)..

The conventional Japanese food mochi is eaten- on New Year’s Day in ozoni, and it is also used to beautify the New Year (Kagami mochi) to deliver the right success and fortune..

You won’t believe how easy it is to make homemade mochi until you try it for yourself!

The only thing you need to make these chewy Japanese rice cakes is an immersion blender and a microwave.

In the spring, mochi is dyed crimson to commemorate the appearance of cherry blossoms and is full of Anko (candy purple bean paste).

Normally, this type of confection is called sakura mochi (sakura is the Japanese word for cherry blossom).

Recipe for delicious Mochi.

Making mochi withinside the microwave isn’t handiest brief and smooth; however, additionally very smooth.

If you don’t have all of the components, you can improvise with replacements..

Cook time: 10 mins

 

Total time: 15 mins

 

Prep time: 5 mins

 

Yield: 25 servings

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.Ingredients Needed to Make Mochi in a Microwave.

Rice: (Japonica short grain sweet rice)- 450 grams of mochigome rice

 

.The rice denoted by the name: Mochigome is a short grain sweet rice from Japan.

If you want to purchase glutinous rice, select the short-grain variety as other types are longer and thinner, such as Thai or Vietnamese sticky rice..

Water quantity: 425ml is simply the proper quantity to offer the mochi a chewy, stretchy texture that is not too dry or too loose.

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Potato Starch: While Chinese cuisine often uses cornstarch, potato starch is preferred by the Japanese for their cooking. Both are similar and can be substituted. Therefore, if you can’t find potato starch or if you already have cornstarch in your pantry, you can use it instead.

 

.Filling or topping (optional):.

Anko (sweet red bean paste) is my homemade recipe, or you can buy it pre-made here

 

Jam

 

Kinako

 

Nutella

 

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.How to Make Mochi in a Microwave.

1.Put the rice in a rice washer and pour running water over it until it runs clear. Drain. Fill a bowl half full with water and put the rice in there. Rinse the rice in a spiral motion and drain most of the water. Drain the rice through a sieve and repeat 5-6 times until the water runs clear. When rinsing the rice; keep away from the use of a strainer due to the fact the grains may also fall thru the perforations.

 

2.Fill a bowl halfway with water and add the mochigome rice. Allow for 90 minutes of resting time. It’s okay if the rice grains seem to have absorbed the bulk of the water.

 

3.Fill the immersion blender cup halfway with ice and water, and mix until the rice grains have been pulverized into a milky liquid (don’t worry if it feels grainy to the touch). You can use any tall cup in case you do not have an immersion blender cup. Blend the closing rice with the water withinside the cup till it’s far clean and milky. This is an essential step, so take a while blending the whole lot!

 

4.Set apart a spatula in a bowl full of room temperature water.

 

5.Cover the aggregate loosely with a lid in a microwave-secure bowl or plastic field.

 

6.Remove the container from the microwave after another minute of cooking. Microwave for another minute after folding the mixture in half and replacing the top.

 

7.After folding the mixture with a spatula until the mochi appears shiny, replace the lid. Now, you need to microwave it for just 30 seconds. Repeat this technique two more times, for a total of three times. The total time it should take in the microwave is 4 1/2 minutes (3 times at 1 minute, 3 times at 30 seconds).

 

8.Place the mochi dough on top of a baking sheet dusted with plenty of potato starch (really cover it because mochi is incredibly sticky!) Use only your hands to stretch the dough across the baking sheet, dusting it with potato starch. Allow 2 minutes for the mochi to cool before handling the mixture.

 

9.Pull/twist a second mochi ball the size of your palm to separate it. Shape it into a ball or any other shape you choose on the plate. Rep until you’ve used up all of the mochis.

 

.The mochi can be served with kinako or stuffed with an Anko or any other filling of your choice..

.Where can you get Mochigome?

.You can buy mochi at most Asian supermarkets and Japanese grocery stores if you don’t feel like making it from scratch but still want the chewiness.

.Mochigome is relatively simple to locate.

Look for the phrase “short grain sweet rice” on the container.

You may also get rice cakes, daifuku, and mochi ice cream, among other forms of mochi.

.Different Ways to Serve Mochi

.Mochi can be served as a snack, dessert, appetizer, or side dish in a variety of ways.

Here are some of the most popular mochi serving options:

.Traditional Daifuku: Daifuku is a Japanese confection made by stuffing mochi with a sweet red bean paste called Anko (sweet red bean paste).

Pull gently on each side of the mochi in your hand to widen the surface.

Make a small indentation in the mochi and place a little Anko in the center.

Allow the mochi to spread out a bit.

Bring both ends together in the center and pinch them together.

You have to keep pinching the mochi as you form it into a ball and place it on a plate.

.Strawberry Daifuku: Place a strawberry slice (or other fruit of your choice) in the center of the mochi you’re holding in your hand.

You might also want to add some Anko or Nutella.

.Make sure the mochi is wide by stretching it.

Fold each side in toward the center; then pinch the ends together.

Set the mochi on a plate as you continue to pinch it until it forms a ball.

.Kinako Mochi: Combine half kinako powder with half sugar and a pinch of salt.

In a bowl; dip the mochi in water and then in the kinako, or sprinkle the kinako on top of the mochi.

.Zenzai: Bring 1 cup of Anko to a boil in 1 1/4 cups of water.

Cook for 20 minutes till the pot reaches a simmer.

Sprinkle with a pinch of salt and turn off the heat.

Put a piece of Mochi in each bowl of soup as you serve it.

Serve it hot!.

.What is the shelf life of mochi?

.Because mochi’s texture is soft and chewy, it tastes best when it’s fresh, that is what makes it so tasty and addictive.

Rice should not be left at room temperature for more than one day since it moulds quickly.

.Is it possible to keep it in the refrigerator?

.This is because the texture will become hard and grainy if you microwave it, and it will become overly soft if you microwave it.

If you do decide to refrigerate it, let it out on the counter until it reaches room temperature before eating it to soften the texture.

.In the refrigerator: Mochi freezes incredibly well!

Before freezing, cover each mochi ball in plastic wrap and store it in an airtight storage container.

Microwave for 45 seconds or a little more when ready to use, then unwrap.

If you wish to use mochi in a soup, simply, drop the frozen ball into the pot without thawing it.

.How to retain mochi?

.Mochi is best when it’s moist and chewy, so store the rice cakes in an airtight storage container with a lid, or a sealed Ziploc bag.

Alternatively, if you’re freezing them, wrap them individually in plastic wrap and lock them in a Ziploc bag..

.Is Mochi Good for Your health?

.Mochi is a versatile, healthful snack that is; often enjoyed in Japanese cuisine.

It has been popular with rice farmers to boost their stamina and with Samurai for its ease of use since its beginnings.

The most notable advantage of Mochi is that it is easy to transport.

Extremely filling, and just a small matchbox-sized quantity is required to replace a- full bowl of rice..

.Final words

.Last but not least, this Quick & Easy Microwave Mochi recipe will satisfy your sweet desire in minutes!

From raw ingredients to a soft- chewy delight that you can snap in your mouth, the Mochi takes around 5 minutes.

Best Possible Way To Microwave Mochi 1

Mochi

Best Possible Way To Microwave Mochi

The conventional Japanese food mochi is eaten- on New Year’s Day in ozoni, and it is also used to beautify the New Year (Kagami mochi) to deliver the right success and fortune.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Dessert
Cuisine American
Servings 25
Calories 67 kcal

Equipment

  • 1 microwave

Ingredients
  

  • 450 grams Glutinous Rice
  • 425 ml Water
  • Potato Starch
  • Anko
  • Jam
  • soy flour
  • Nutella

Instructions
 

  • Put the rice in a rice washer and pour running water over it until it runs clear.
  • Drain.
  • Fill a bowl half full with water and put the rice in there.
  • Rinse the rice in a spiral motion and drain most of the water.
  • Drain the rice through a sieve and repeat 5-6 times until the water runs clear.
  • When rinsing the rice; keep away from the use of a strainer due to the fact the grains may also fall thru the perforations.
  • Fill a bowl halfway with water and add the mochigome rice.
  • Allow for 90 minutes of resting time.
  • It’s okay if the rice grains seem to have absorbed the bulk of the water.
  • Fill the immersion blender cup halfway with ice and water, and mix until the rice grains have been pulverized into a milky liquid (don’t worry if it feels grainy to the touch).
  • You can use any tall cup in case you do not have an immersion blender cup.
  • Blend the closing rice with the water withinside the cup till it’s far clean and milky.
  • This is an essential step, so take a while blending the whole lot!
  • Set apart a spatula in a bowl full of room temperature water.
  • Cover the aggregate loosely with a lid in a microwave-secure bowl or plastic field.
  • Remove the container from the microwave after another minute of cooking.
  • Microwave for another minute after folding the mixture in half and replacing the top.
  • After folding the mixture with a spatula until the mochi appears shiny, replace the lid.
  • Now, you need to microwave it for just 30 seconds.
  • Repeat this technique two more times, for a total of three times.
  • The total time it should take in the microwave is 4 1/2 minutes (3 times at 1 minute, 3 times at 30 seconds).
  • Place the mochi dough on top of a baking sheet dusted with plenty of potato starch (really cover it because mochi is incredibly sticky!)
  • Use only your hands to stretch the dough across the baking sheet, dusting it with potato starch.
  • Allow 2 minutes for the mochi to cool before handling the mixture.
  • Pull/twist a second mochi ball the size of your palm to separate it.
  • Shape it into a ball or any other shape you choose on the plate.
  • Rep until you’ve used up all of the mochis.

Nutrition

Calories: 67kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 14mgFiber: 1gCalcium: 2mgIron: 1mg
Keyword Best Possible Way To Microwave Mochi
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