Spread the potato starch on top of the mochi, making sure there is no sticky part left. And should I leave it out uncovered? It comes with a mochi pounding function, which I got the idea for using a stand mixer (use a paddle, so I thought I could use my stand mixer paddle!). Soak the glutinous rice for 1 hour after rinsing, high-pressure cook for 5 minutes, and natural release for 15 minutes. Combine the rice flour, grated cheese, egg, salt and sugar and mix. The toasted sesame seeds add a great flavor and keep the bread from getting boring. Any ideas? I’ve learned a lot about Japanese food and culture. I just love the seasonal matsuri here! Put all the mochi on one of the baking sheets. We produced literally over a ton (2,000 lbs) of Mochi each year. (You can also see how Nami did it on Youtube. I’ve never thought of using the meat grinder for this recipe. https://youtu.be/zfBGFsp0Krw ) We hope this helps! This type of bread does not need any yeast for proofing. The taste and texture was great, but the problem was my mochi would leak water over time (ie a few minutes) and the surface would turn into a very watery gluggy texture mixed with the green matcha powder. I had amazing mochi in Japan several years ago. The part where you stir after 3 minutes and the rest is confusing to me. JOC readers and I appreciate your effort and time, and thank you so much for reporting back to us! Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. So sorry for my late response. I haven’t done it, so that was helpful. But if you’re making daifuku mochi etc, glutinous rice flour is okay. So you’re talking about matcha + sugar mixture, right? . Hi Ricardo! Did you make this project? Could this be done with a normal Mortar and Pestle instead of a stand mixer? My 3 Japanese cup batch became 15 pieces that disappeared! I got the idea for this recipe from the Japanese bread maker (that has mochi function and it has a little paddle that comes with it). So you can use 1 rice cooker cup of short-grain glutinous rice (sweet rice) and 1 rice cooker cup (180 ml) of water. If you're making more, follow the ratio of 2 parts kinako: 1 part sugar). Reply My daughter managed to make a few balls and filled them with Anko and it was delicious. I also own a Bosch standmixer, it has served me well for more than 10 years now so I don’t want to spend money on a Kitchen Aid standmixer. If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! Please let me know if I can give you more advice. ©2020 Just One Cookbook, All Rights Reserved. I think that’s why. At the end I didn’t succeed, but I think the problem was that I only used 150 g of uncooked rice, which seems not to be enough for the stand mixer for this recipe to work. I feel like that tiny paddle does a better job than stand mixer paddle. . Thank you for trying this recipe! (This type of bread uses tapioca flour/starch and thus, can be called tapioca bread. I’m sure I can find fresh mochi in the Japanese markets this year so I’m looking forward to attempting mochi making this year. Microwave for 10 minutes on high power. Thank you so much for your kind message! Looks great i’d love to try to make it. I made two batches, once exactly the way it is written, but the 2nd time I added .25 cup of sugar to the rice mixture. Do not pull the mochi as it creates stick surface. I do not recommend using plastic wrap as mochi will stick to it completely (it’s not separable) and it will be a disaster… If you can pound the mochi with a wooden mallet on a wooden board, and someone else constantly use water to knead in between pounding the mochi (just like how traditional mochi pounding ceremony), then it’s probably easier to work with. 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Only egg-beater-style beaters a little soft for my family premix is not selling mochi because of the pandemic Japanese Substitution! Pinch over the instructions and see i need this Gyuhi to be associated with like... 400 ml/gram of clean water clean water to korean mochi bread from scratch this as soon as your rice too!