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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Mochi is produced by heating rice flour with water to gelatinize starch, then pounding the cooked mixture to create a chewy, viscoelastic cake.
Origin: Japanese, Chinese, Korean (Nara period, Han dynasty, Joseon era) — East Asia
See full technique reference →During heating, amylopectin granules swell and rupture at 95–100 °C, releasing amylose and forming a viscoelastic network. The subsequent pounding aligns starch molecules and expels excess water, reducing viscosity and enhancing chewiness. Protein denaturation above 105 °C can compromise elasticity, so temperature control is critical.
Primary Reaction
Gelatinization of amylopectin and protein denaturation
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Key Variables