What is the Best Way to Make Mochi at Home? The Kitchen Gadget Test Show
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Date: 2020-05-20
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Comments and reviews: 10
User
Mochi machines, especially at those price points, are not for just any mochi lover. You have to be making that much mochi a few times in a week for you to justify buying these. Usually not most families and the person with random mochi cravings, but perhaps businesses that sell mochi products. The best way for the average person to make mochi at home is not even to pound steamed mochi rice by hand, it's by using wet-milled mochi rice flour(shiratamako or even mochiko. You can make as little as you want and using a microwave and the texture will be completely smooth. Overseas it might be more expensive then making it from the rice and the hydration levels will be slightly different (you might not be able to effectively dry it out for storage, but if you just want to eat a bit there are so many easier and cheap methods than getting your own mochi machine.
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Mochi machines, especially at those price points, are not for just any mochi lover. You have to be making that much mochi a few times in a week for you to justify buying these. Usually not most families and the person with random mochi cravings, but perhaps businesses that sell mochi products. The best way for the average person to make mochi at home is not even to pound steamed mochi rice by hand, it's by using wet-milled mochi rice flour(shiratamako or even mochiko. You can make as little as you want and using a microwave and the texture will be completely smooth. Overseas it might be more expensive then making it from the rice and the hydration levels will be slightly different (you might not be able to effectively dry it out for storage, but if you just want to eat a bit there are so many easier and cheap methods than getting your own mochi machine.
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Thomas
Hi Esther. In Canto is called yoauti. We fill with chopped peanuts, shredded coconut and granulated sugar aka table sugar. Then mold to a three inch ball and coat with corn starch. Eat while is fresh. There was a storefront in NYC Chinatown that was famous for that on division street overlooking the Manhattan bridge, Nom Fung opened around the 80's also know for their soft rice rolls filled with dried shrimp scallion and sesame seeds. A new place called the Hak Box under the Manhattan bridge is doing that now.
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Hi Esther. In Canto is called yoauti. We fill with chopped peanuts, shredded coconut and granulated sugar aka table sugar. Then mold to a three inch ball and coat with corn starch. Eat while is fresh. There was a storefront in NYC Chinatown that was famous for that on division street overlooking the Manhattan bridge, Nom Fung opened around the 80's also know for their soft rice rolls filled with dried shrimp scallion and sesame seeds. A new place called the Hak Box under the Manhattan bridge is doing that now.
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marcio
the Japanese machine above comes with JAPANESE instructions ONLY. One cannot tell how much water or rice to put in it (unless you read Japanese). Neither cant make out how to prep the rice (if needed to prep, type of rice, etc. and more: it only comes as 100V, whereas in America, the voltage is 120V. So, one has to buy a separated step-down transformer to bring the 120V (USA) down to 100V(Japanese. Transformer = 35US.
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the Japanese machine above comes with JAPANESE instructions ONLY. One cannot tell how much water or rice to put in it (unless you read Japanese). Neither cant make out how to prep the rice (if needed to prep, type of rice, etc. and more: it only comes as 100V, whereas in America, the voltage is 120V. So, one has to buy a separated step-down transformer to bring the 120V (USA) down to 100V(Japanese. Transformer = 35US.
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ajrkwhdk
Help! Does anyone know why my rice comes out hard after steam and can't make soft mochi afterward. I've tried 8hr and 12 hour soaking and same result. I've tried with putting more water while steaming rice but still the same. I've tried 5 times already and every time my rice comes out hard and won't become soft and chewy after pounding. Can someone tell me what am I doing wrong?
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Help! Does anyone know why my rice comes out hard after steam and can't make soft mochi afterward. I've tried 8hr and 12 hour soaking and same result. I've tried with putting more water while steaming rice but still the same. I've tried 5 times already and every time my rice comes out hard and won't become soft and chewy after pounding. Can someone tell me what am I doing wrong?
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Chelsy
Growing up my grandma used to make it all the time in our Hmong household. She would make it in a breakmaker! All my cousins and I would watch it roll and tumble. We loved eating it with just honey. We call it ncuav pronounced joua. You can also blend up the presoaked rice with sweet corn and sugar and then steam it. That was my favorite.
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Growing up my grandma used to make it all the time in our Hmong household. She would make it in a breakmaker! All my cousins and I would watch it roll and tumble. We loved eating it with just honey. We call it ncuav pronounced joua. You can also blend up the presoaked rice with sweet corn and sugar and then steam it. That was my favorite.
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Jennifer
this isnt the traditional recipe for mochi though, right? in my culture, we have a treat called ncuav (gua) where we make it using the same two methods of either beating my hand or rolling it in a machine, then put them into circles to dry and later bake to make a crunchy and chewy hot snack that is paired with syrup or honey.
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this isnt the traditional recipe for mochi though, right? in my culture, we have a treat called ncuav (gua) where we make it using the same two methods of either beating my hand or rolling it in a machine, then put them into circles to dry and later bake to make a crunchy and chewy hot snack that is paired with syrup or honey.
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Julia
I know she was comparing pounded rice options (the machine vs by hand) but unless you make mochi a lot and in large quantities to justify buying the machine, using sweetened rice flour (Mochiko is common) to make mochi is so much easier than trying to pound the rice and you can make it in the microwave.
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I know she was comparing pounded rice options (the machine vs by hand) but unless you make mochi a lot and in large quantities to justify buying the machine, using sweetened rice flour (Mochiko is common) to make mochi is so much easier than trying to pound the rice and you can make it in the microwave.
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Daniel
That hand-made version was as authentic as a cooking demonstration in a preschooler's play kitchen. I like Esther and the show but this one is a fail. It's painfully obvious that she's never made mochi machine or handmade in her life.
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That hand-made version was as authentic as a cooking demonstration in a preschooler's play kitchen. I like Esther and the show but this one is a fail. It's painfully obvious that she's never made mochi machine or handmade in her life.
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marcio
I love this kinda Mochi. fried. served with shoyu with some sugar. tried to make mochi twice at home, with arm power, hammer style. Got really tired. I can't leave without Mochi. so I just bought da machine. thanks.
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I love this kinda Mochi. fried. served with shoyu with some sugar. tried to make mochi twice at home, with arm power, hammer style. Got really tired. I can't leave without Mochi. so I just bought da machine. thanks.
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Pikangie
Are you supposed to be using the large impeller for the Zojirushi? We bought it and trying it the first time, it's behaving just like the Tiger one is, just vibrating the rice and not rotating. o_o
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Are you supposed to be using the large impeller for the Zojirushi? We bought it and trying it the first time, it's behaving just like the Tiger one is, just vibrating the rice and not rotating. o_o
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