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Can someone analyize this Mochi making process?

Sorry, my mistake too. It's literally been years since I read the original post. For kinako mochi, I actually like it where the outside is crispy from the frying, but the inside is gooey, which happens when you use fresher mochi. The kinako/sugar sticks better to the gooey mochi. My wife has fried the an filled mochi (pounded), and that tastes good too.

That's a neat method that you found, for making mochi w/mochigome w/o pounding.

Aug 28, 2012
anykine in Home Cooking

Can someone analyize this Mochi making process?

Not sure what you meant, since people have been toasting, and even pan frying, pounded mochi for years. By pounded, I mean with an usu and kine, or with a mochi machine/bread machine. If "puffs up" means blistering, the pounded mochi can definitely puff up, although that seems to depend the consistency (the softer it is, the more likely it is to blister.) If too much water was added during pounding, the mochi can even become runny when toasted/fried.
Have you tried toasting, or pan frying in butter, then either dipping it it in shoyu/sugar, or covering it with half and half kinako and sugar? I could eat that every day.

Aug 28, 2012
anykine in Home Cooking

An excellent Micro Plane

The problem with using a tool not designed for food, on food, is that you don't know if it's clean or safe. Maybe with the ped egg, it might be OK since the blade is metal, although even then, you don't know what kind of metal unless the package says something like "medical grade stainless steel."

I personally would think twice before using the automotive department funnel however. If it's a decent funnel, the plastic should be formulated to resist some of the harsh chemicals used for automotive maintenance. The chemists won't be thinking about food safety when they formulate those plastics since they're not manufacturing funnels for food use.

On the other hand, it's possible that you might find the same funnel labeled and priced differently for each end use. Just gotta look carefully.

Jan 16, 2009
anykine in Cookware

Can You Freeze Mochi? How Long Does It Last in the fridge?

Lucky to find a mochi maker at a yard sale! Did you try it yet? If it's one of the three button machines like the Toshiba or Tiger (off, steam, pound), it's pretty easy to use. In that case, the instructions for one of those machines would probably work well.

The amount of water determines the cooking time, so make sure you have the matching amount for however much rice you cook. I believe the 'finished steaming' buzzer works like a egg poacher - when all of the liquid water is gone, the temp. of the boiler exceeds the boiling point of water, causing the buzzer to turn on (probably with a thermal switch.)

Even if the instructions are in Japanese, the water and rice quantities may be listed in a chart with English language metric units.

For your first batch, buy white (not brown) sweet mochi rice, rinse it, and soak overnight. Rinse again before using it.

Jan 13, 2009
anykine in General Topics

Can someone analyize this Mochi making process?

I think the problem with the runny mochi is due to cooking the rice in a rice cooker rather than with just steam. As someone else mentioned, mochi machines like the Tiger place the hot water boiler beneath the bowl so that only steam touches the rice. Same thing with the steamers used to steam rice for traditional mochi making using an usu and kine (stone or wood bowl and mallet.) The boiling, rather than steaming occurring in the rice cooker is oversaturating the grains of rice.

I suspect this based on past experience. When our family changed from wood fire to propane as the source of heat, and metal steamers instead of the traditional wooden boxes, we ran into a couple problems. The increased heat and more open structure of the bottom of the metal steamers caused the boiling water to splash onto the bottom of the rice (at least that's what we deduced since this couldn't actually be observed.) The batches of rice that were pounded ended up producing runny mochi that would sag a _lot_after being shaped.

The old wooden steamers sat on a wooden lid over the old pot which had a single hole, which minimized splashing onto the rice. I guess the "grouchy Japanese old men" who ran the mochi making had it all figured out!

To test our theory, we placed an empty metal steamer between the pot and the lowest steamer that was filled with rice (we have 3 steamers stacked over the pot.) Voila! No runny mochi.

If anyone is thinking that it may be caused by the overnight soaking of the rice, I doubt that. Our family soaks/rinses for 3 nights instead of the 1 night that most people have mentioned and haven't run into the problem except as mentioned above.

Another point of reference: Compare sekihan (azuki beans and mochi rice) made in a rice cooker to sekihan made in a steamer (one of the mochi rice steamers is used to cook the sekihan.) The rice cooker sekihan is wetter, even though both are fully cooked and made from the same ingredients.

Jan 13, 2009
anykine in Home Cooking