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Basic Savory Mochi (Age Mochi) Recipe

Basic Savory Mochi (Age Mochi)
Total Time: 1 hr 15 mins | Active Time: | Makes: 30 (2-1/2-inch) mochi

In the United States, mochi are synonymous with ice cream wrapped in glutinous rice dough, but these rice cakes extend well beyond that. This recipe is for savory mochi, which are prevalent in Japanese cuisine but take center stage during New Year’s. Try them broiled for a quick snack or sliced and simmered in the sweet porridge known as zensai.

What to buy: Mochiko is glutinous rice flour that is commonplace in Japan. It can be found at Asian markets.

A silicone Bundt pan is very helpful in this recipe, as it facilitates unmolding the sticky and somewhat unwieldy dough.

While not essential, a pastry scraper is useful for cutting apart the dough.

Game plan: The mochi can be formed and stored, covered, in the freezer for up to 7 days. Be sure to let them defrost before using.

This recipe was featured as part of our New Year’s, Japanese Style story.

INGREDIENTS
  • 1 (1-pound) box mochiko (about 3 cups), plus extra for dusting
  • 3 cups water
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
INSTRUCTIONS
  1. Combine ingredients in a large bowl and mix until smooth, about 3 minutes.
  2. Pour into a microwaveable 10- to 12-cup silicone Bundt pan and place plastic wrap directly on top of mixture. Microwave on high until all water is absorbed, about 10 minutes. Transfer the Bundt pan to a rack and let cool to room temperature, at least 30 minutes.
  3. Turn mochi onto a dry surface heavily floured with mochiko. Divide dough into walnut-size pieces using a butter knife or a pastry scraper. Dust hands with flour and, using the heel of one hand, form dough into 2-1/2-inch circles.
  4. Dust rice cakes with mochiko and place on a baking sheet lined with parchment paper. Cover in plastic wrap and store in the refrigerator or freezer, or use as desired.
    Write a review | 14 Reviews
  • Basic Savory Mochi (Age Mochi) Recipe
    3

    50 years ago, making mochi cakes was very labor intensive. the cook rice was pounded by the men in the family, using a huge wooden mallet. Now, it can be done with a special rice cake machine. I have a Panasonic SD-MA18N which is no longer available.

  • I like butter mochi a lot but it is best eaten the day it is made or the crispy parts get soggy. You can buy microwave mochi pans from Marukai I think they are around $6? I know butter mochi as Hawaiian local food not Japanese.

  • You can buy kirimochi from Mitsuwa mail order. I'm sure other shops will have it as well. It not dry, but is sold as a dry good. It's just very hard.

  • to kuidaore: where could you buy kirimochi in Vancouver BC?

  • does it work?

  • and without the microwaving, *please*. All you need is scalding hot water and asbestos hands for kneading.

  • and without the microwaving, *please*. All you need is scalding hot water and asbestos hands for kneading.

  • Let's just get a whole new recipe, taking into account all the notable comments.

  • I second sigari's question

  • I assume using the silicone Bundt pan is not the way one's grandmother made this recipe. What's a good substitute for the pan, please?

  • I have a question: is there any way to make a "traditional" (meaning whole grain from scratch) style hard/sheet savory mochi using a Cuisinart? I realize mallets and wooden bowls are traditional, but other ideas?

  • kuidaore is right. Usually Japanese people buy 'kirimochi' and heat it in a pan or grill over fire. That's the tradition during New Year's. 'Sato no kirimochi' is most popular and you can find it in Japanese super markets.

  • To elaborate, there are different kinds of "ko" ( rice powder) to make mochi sweets (or "wagashi") -Joshin-ko (made of Uruchi rice): used to make kashiwa mochi, dango, etc. -Mochi-ko (made of mochi rice): used to make kashiwa mochi, kusa mochi, abekawa mochi, daifuku, etc. -Shiratama-ko (made of mochi rice): used to make shiratama dango, etc. -Dango ko (made of Uruchi and mochi rice): used to make abekawa, tsukimi dango, sasa dango, etc.

  • "Age Mochi" means deep-fried mochi and doesn't match the pic or recipe. The pic looks like dough. Also, "mochiko" is usually used only for sweet mochi, not the kind you toast and eat with soy sauce or you put into zoni. People buy this type of mochi at stores in Japan. It sounds to me you're talking about two very different kinds of mochi.

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