Mochi (Japanese: 餅; Chinese: 麻糬) is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While eaten year-round, mochi is a traditional food for the Japanese New Year and commonly sold and eaten at that time.
Mochi is similar to the Chinese rice cake nian gao; however mochi is molded right after it is pounded, whereas nian gao is baked once again after to solidify the mixture as well as sanitize it. In the Philippines, it is called palitao in Tagalog and is coated with sesame seeds and grated coconut.
Mochi is very sticky and somewhat tricky to eat. After each new year, it is reported in the Japanese media how many people die from choking on mochi. The victims are usually elderly.[1] Because it is so sticky, it is difficult to dislodge via the Heimlich maneuver. In the Japanese comedy film Tampopo, a vacuum cleaner is used to suck it out (some lifesaving experts say that a vacuum cleaner is actually efficient for stuck mochi[2]).
Mochi is similar to the Chinese rice cake nian gao; however mochi is molded right after it is pounded, whereas nian gao is baked once again after to solidify the mixture as well as sanitize it. In the Philippines, it is called palitao in Tagalog and is coated with sesame seeds and grated coconut.
Mochi is very sticky and somewhat tricky to eat. After each new year, it is reported in the Japanese media how many people die from choking on mochi. The victims are usually elderly.[1] Because it is so sticky, it is difficult to dislodge via the Heimlich maneuver. In the Japanese comedy film Tampopo, a vacuum cleaner is used to suck it out (some lifesaving experts say that a vacuum cleaner is actually efficient for stuck mochi[2]).
Retrieved from "http://en.wikipedia.org/wiki/Mochi"
INGREDIENTS:
- 1 cup mochiko sweet rice flour (glutinous rice flour)
- 1 cup water
- 1/4 cup sugar
- katakuriko, for dusting (potato starch)
- 1 cup water
- 1/4 cup sugar
- katakuriko, for dusting (potato starch)
PREPARATION:
Mix mochiko and sugar in a bowl. Add water and mix thoroughly. (will be watery). Put in a microwaveable dish. Cover with plastic wrap.
Microwave on high for 4 minutes. Take off plastic wrap. Cool for a few minutes, if you want. Cut. Serve. Opt. Dust with katakuriko or kinako to prevent mochi from sticking everywhere. If you don't have these, you can just put the mochi on cellophane. Variations for Filling: You can add red bean paste, ice cream, chocolate, etc. in the middle if you want BEFORE you dust. add a teaspoon of filling and pinch edges closed. Varations for Dough: Add a few drops of food coloring into batter for color variation. A few drops of flavoring (strawberry, grape, orange, blueberry, etc.) may also be added. >> For chocolate flavor, stir about 1/4 cup melted chocolate chips into mochi batter before cooking.
Microwave on high for 4 minutes. Take off plastic wrap. Cool for a few minutes, if you want. Cut. Serve. Opt. Dust with katakuriko or kinako to prevent mochi from sticking everywhere. If you don't have these, you can just put the mochi on cellophane. Variations for Filling: You can add red bean paste, ice cream, chocolate, etc. in the middle if you want BEFORE you dust. add a teaspoon of filling and pinch edges closed. Varations for Dough: Add a few drops of food coloring into batter for color variation. A few drops of flavoring (strawberry, grape, orange, blueberry, etc.) may also be added. >> For chocolate flavor, stir about 1/4 cup melted chocolate chips into mochi batter before cooking.
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