@Lucymakes_

2 months ago

Full recipe here⬇️🩵

lol if you’ve ever made fresh pounded mochi you know that it’s literally like glue and is sooo sticky🤣 always makes a bit of a mess in the kitchen when I make but nothing will stop me from making it cause it’s one of my favorites!

Today we’re sticking with the some classic Japanese mochi toppings—kinako and black sesame. Both are so nutty delicious in their own ways. And paired with juicy strawberries it’s just so so good. I prefer to eat this mochi cut into cubes to it can stay warm, instead of wrapping it around the fruit.

Here’s the recipe!🫶 as always, let me know if you have any questions.

For the mochi:
-2 1/4 cup Sweet Rice/Glutinous mochi rice
-potato or corn starch

NOTES:
1. Make sure to use the correct rice for this—sweet, short grain sticky rice. You can get it at an asian market, or check the link in my bi0 if you want to order it online.
2. Fresh mochi is very sticky so make sure to handle it with either wet hands/tools, or starch.
3. For the best texture, soak rice overnight or a few hours. However, it’s not completely necessary & the results are similar if you don’t have time.
4. It’s highly recommended to steam your rice for this. If you don’t have a steamer you can easily make a makeshift one at home, just Google rice steamer alternatives. If you want to use a rice cooker, cook using equal parts water and rice for about 30 minutes (or just set you rice cooker to “normal” or “white rice”). It’s better to cook longer for this recipe so make sure the rice is fully cooked or even a little extra cooked.
5. There are many different models of Kitchen Aids, & some have stronger motors. I’ve tried this with two different models, one being a professional series & the other being a lower-end, & it worked GREAT with both. But, I cannot say how it will work with yours, just pay attention while mixing & don’t over-work your machine. I don’t want anybody breaking their Kitchen Aids lol, so just be aware!

Here’s the rest of the recipe since couldn’t fit it all in the caption. Enjoy!!🫶
INSTRUCTIONS
1. Read all of the notes before making
2. Soak rice for as long as you have time for.
3. Rinse rice until water runs clear.
4. Steam rice for about 50 minutes. Taste it and make sure the grain is translucent throughout. For this recipe it’s recommended to over cook it rather than under.
5. Transfer the hot rice to your Kitchen Aid & begin mixing on with a dough hook. Honestly, the speed doesn’t really matter, just mix at whatever speed seems right, changing speeds as necessary. Many people like to start off slow, I like to start off fast so that it can pound while it’s extra hot. Just know that we want to work relatively quickly to turn the rice to mochi while it’s still hot.
6. Mix until mochi is smooth. This will take 10-20 minutes.
7. Once ready, use a wet hand to pull the mochi into little circles, or plop it onto a surface dusted in potato starch and roll it/cut it. IMO it’s best cut it into little cubes. Wrapping around cold fruit makes it not as stretchy, but up to you!
8. Eat right away or, if you’re eating it later, cover with a cloth or another bowl, & before serving, warm up by either briefly microwaving (covered), or steaming for a few minutes.
9. If saving for another day, put mochi in fridge in an airtight container, it will last for 1-2 weeks. Just warm it up by steaming (or any form of heat should work) & it should be as good as the day you made it. You can also freeze mochi for a few months.

FOR THE CREAM:
I did not measure my ingredients for the cream. Just pour some heavy whipping cream into a bowl with maple syrup, honey, or sugar. Whip for a few minutes until it starts to thicken, then separate into two bowls & add the flavors of your choice. For the kinako, add some kinako powder and a little bit more maple syrup, mix and add more if necessary.

For the black sesame paste, I don’t have an exact recipe it’s basically honey and sesame seeds and a little bit of oil if needed, blended until a paste is formed. Add to the cream until the desired flavor is reached. Serve with strawberries and I also like to add a little bit of kinako powder on the side to dip, along with some of the black sesame paste. Enjoy!!


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