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Electric mochi pounder — authentic pounded mochi rice cakes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Silicone molds for uniform mochi — daifuku, mochi ice cream
Record your recipes and experiments — organized cooking journal
Toasty soybean powder — dust on mochi, warabi mochi, ice cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric mochi pounder — authentic pounded mochi rice cakes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Silicone molds for uniform mochi — daifuku, mochi ice cream
Record your recipes and experiments — organized cooking journal
Toasty soybean powder — dust on mochi, warabi mochi, ice cream
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In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar. While mixing with a spoon or small stiff spatula, pour in the boiling water. Stir in clockwise direction until the lumps disappear, and the batter is slightly elasticky, about 2 minutes (note: it will become difficult to stir, but try your best anyway!). Cover the container with plastic wrap, and microwave on HIGH for 2-4 minutes, depending on your microwave. Meanwhile, grease a ziploc bag well. Invert the bag (oil side out), and remove the mochi from the bowl into the bag (you can let it cool a bit before you do this, but the more you cool it, the harder the bowl will become to clean =/). Don't burn yourself! While the mochi is still warm, start kneading. To knead: Stretch and flatten the dough inside the bag with the palm of your hand, then pick up the bag at one corner, shake it so that it rolls into a ball again, then repeat. You can also knead it by placing the mochi into a greased bowl, and knead it as you would a normal dough. Knead for about 7~10 minutes, or to the consistency (chewiness) you want. To prepare the coating: Process the peanuts in a blender or food processor, and spread the powder out in a plate. Do not add sugar to the coating! Because the sugar will dissolve with the moisture in the mochi, making it super sticky. Pull off a teaspoonful-sized mochi ball with your hand, and coat in peanut powder. Alternatively, if you prepared it inside a bag, cut off a 1/4" corner, and squeeze from the bag. Separate the balls with greased scissors, or with chopsticks =P. Enjoy! Variations: Instead of using a coating, you could also wrap sweet red bean paste inside the mochi for daifukus =).
“Fat and protein, although minor constituents of milled rice, were shown to have significant effects on the physicochemical and pasting properties of starches and flours”
Calmochi-101 and M-202 rice flours → affects → pasting properties
“The protease did not reduce internally bound lipids, suggesting that fats help to determine pasting properties of rice flours and their respective starches”
Calmochi-101 and M-202 rice flours → does not reduce → internally bound lipids
“Removal of protein and lipids with aqueous alkaline or detergent solutions caused lower pasting temperatures and higher overall viscosity in both starches, compared with their respective flours”
Calmochi-101 and M-202 rice flours → causes → lower pasting temperatures and higher overall viscosity