How to make glutinous rice cake

Mochi is a common snack in daily life. With the continuous improvement of dietary standards in real society, the methods of making Mochi have also improved a lot. The main ingredient of Mochi is made of glutinous rice, which not only tastes soft and sweet, but also has rich nutritional value. The cooking process is also very simple. You can also add some black sesame seeds or white sesame seeds to make it taste better.

What is the method of making mochi?

Material

Main ingredients: 1 cup of glutinous rice (1 cup = 240ml)

Dipping sauce: 1/2 cup of cooked black sesame powder, 2 tablespoons of cooked soybean flour, 1-2 tablespoons of powdered sugar

practice

1. Wash the glutinous rice and soak it overnight

2. Leave enough water in the bowl to cover the glutinous rice, and steam for 30 minutes until the rice grains are transparent.

3. Take it out and pound the glutinous rice while it is still hot (I use a rolling pin)

4. The finer the pounding, the better. Better act fast, or it will get cold.

5. Put the pounded glutinous rice paste into a relatively firm fresh-keeping bag

Use scissors to make a hole in the corner of the bag, apply a little cold boiled water on your hands to prevent sticking, and squeeze out the glutinous rice balls.

6. Mix the dipping sauce evenly, squeeze the dumplings into the dipping sauce bowl and roll them around, then eat while hot.

Material

300g glutinous rice flour, 1.5 cups brown sugar, 1 cup water

practice

1. Boil 1 cup of water, pour in brown sugar and stir until the brown sugar dissolves.

2. Pour glutinous rice flour into sugar water and stir evenly.

3. Use 6-inch round mold, cover with tin foil, and brush oil on the tin foil to prevent sticking. You can also spread rice dumplings leaves, which will make the steamed food taste better.

4. Pour the mixed paste into a round mold. I put it in a pressure cooker and steamed it for 30 minutes.

5. Take it out, let it cool down and then cut it into pieces. If you can’t finish it, put it in the refrigerator. I like to fry it in a pan the best.

Main ingredients: glutinous rice 2500g cooked rice flour 200g

First, soak 2500g of fresh glutinous rice (produced that year) in clean water for a day and a night, making sure it is thoroughly soaked.

Then put the wet glutinous rice in a wooden steamer and steam it until cooked.

Pour the steamed glutinous rice into a large stone mortar and use a large wooden mallet to pound it repeatedly into flexible glutinous rice balls. Remember to add boiling water while pounding the glutinous rice with the mallet. Only experienced operators can grasp this process accurately, so be careful when trying it at home to avoid getting burned. The most troublesome part of the production process is pounding the glutinous rice balls. Pounding glutinous rice cakes is very laborious. The longer you pound them, the tougher they become, and the glutinous rice cakes taste better. However, you need to pound them vigorously.

Put the pounded glutinous rice into a stainless steel tube and cover it. stand-by.

After frying the sesame seeds, add brown sugar and grind them into fine powder using a stone mill (here they are ground using a food processor). Because that kind of stone mill is hard to find. stand-by.

Then put it on the chopping board and knead it repeatedly into a glutinous rice ball, press it thin with your hands, and add sesame and brown sugar powder. The delicious glutinous rice cake is ready.