Fresh & Chilled Noodles / Udon / Konnyaku.
Sweets / Candy / Jelly / Chocolate / Gum.Seaweed Snacks / Dried Fruits / Nuts / Meat.Turn the mochi on your palm a few times to reshape, apply the starch on the bottom to finish up the mochi-making process. Once you close the seam, you can flip the mochi and put the seam line on the palm. Rotate the mochi to shape and close the mochi
Otherwise, your fingers will be a sticky mess! 5. You can either remove the starch with a pastry brush or pull the dough so the new sticky mochi surface will appear for you to pinch. When the sticky surface appears, make sure to pinch tightly with fingers coated with the starch. When the mochi dough is coated with starch, it can be hard to seal the seam. You want to make sure all areas are covered evenly in a thin layer of starch so it’s not a mouthful of white powder when you bite.
For handling purposes, you’ll need to dry it completely (= rice cake) or coat the surface with potato starch or cornstarch. Coat the mochi dough evenly with potato/corn starch By forming the mochi dough into a round allows you to reshape a few times and even out the thickness. That’s because when we pull the dough and pinch to close the mochi, the layer concentrates at the bottom. Nevertheless, homemade mochi tends to have a thick layer on the bottom. Ideally, a balanced mochi will have a slightly thick center and a thinner outer layer. So make sure to chill the filling before you wrap so it’s not sticky or pliable. When the filling is still warm and soft, it can be bothersome to wrap the mochi layer around. (I’m asking one online shop to carry shiratamako and ship internationally for us… crossing fingers!)ĥ Useful Tips for Wrapping Mochi 1. Your local Japanese grocery store should carry shiratamako. The flour is so much more flexible to work with, and you’ll get a really smooth and bouncy texture for the dough. It’s also the most commonly used ingredient to make daifuku at home in Japan. While mochiko is cheaper and more widely accessible, I always prefer shiratamako when comes to making Japanese sweets like daifuku mochi. The former goes through special processing which yields a very fine and elastic texture. In case you’re wondering, shiratamako and mochiko are both glutinous rice flours, however, it is different in taste and texture. It’s easier and quicker, and the result is wonderful.
#Green tea mochi how to#
In this recipe, I’ll show you how to make the dough using the second method with shiratamako.