Published December 1, 2020
Mochi is a Japanese rice cake made with mochiko or glutinous rice flour. There is no substitution and you cannot use wheat flour, rice flour or any other type of flour. Mochiko is sticky, somewhat gummy and forms nicely when molded into various shapes. It can be colored, flavored with coconut milk, bean paste, poi, Okinawan sweet potato, mango, ice cream or even jello. Every New Year's day, many families get together in mochi pounding ceremonies where cooked mochi rice is put into a huge rock mortar and 2 men on opposite sides take turns slinging large mallets to pound the rice into a sticky paste. It is then given to the women who pinch off balls of mochi, then put azuki bean paste in the indentation and close it up into a round ball. It is traditionally left white. The mochi is for everyone to enjoy and is given to friends and family to celebrate the new year. Some people use special machines to pound the mochi before forming the mochi balls. This recipe uses coconut milk and is super simple to make without all the fuss. It can be kept at room temperature for a few days but will harden in the refrigerator.
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