Description
Mochi pounding is a traditional East Asian mechanical technique that transforms cooked glutinous rice into an elastic, cohesive dough by repeatedly striking it with a wooden mallet on a wooden board.
Technical
During pounding, the mechanical shear aligns amylopectin chains and incorporates air, creating a cohesive network that resists retrogradation. The process also reduces moisture content by 5–10 %, improving mouthfeel and preventing crumbly texture. Precise temperature control (~20–25 °C) and timing (10–20 min) are essential to avoid over‑ or under‑pounding, which can compromise the dough’s structural integrity.
Science
Primary Reaction
Gelatinization and alignment of amylopectin chains via mechanical shear, incorporating air and reducing moisture content
Sensory Profile
Aroma ()
Origin & History
Civilization
Japanese