#mochigome

[fullcravings]

Ohagi (Botamochi) Sweet Rice Balls

[qvarr]

Been a long time since I drew my OC Celes Mochigome, the next Moon Rabbit (she is originally an Ever After High OC). Decided to update her design a bit and I really like how it came out!

[vixensreiha]

Nee, onigiriya…💜 You'll stay with me until morning… right? by mochigome🍙

[shsl-yume]

Happy Birthday to Yui Mochigome, Underland’s Ultimate Wagashi Artist!

Dear ⍰ ⍰ ⍰ , Today’s my birthday! As per usual, it’s the one day I’ll let myself write to you. Of course, I know I won’t get a response. Or there’s the possibility of you getting these and secretly keeping them to yourself without replying - in which case, I’m not surprised. Just…a little sad that you’d ignore me, hehe.

I’m doing just fine. Wagashi keeps me busy, and I’m not sure if you’ve heard, but I’m quite the prodigy. How is your work going? Did you make any new poisons or chemicals yet? Don’t do anything illegal with them - I’d laugh.

Next year, I hope to be even more talented than before. Puddle and I are celebrating today with a cake for ourselves and a trip to the flower fields, just like the better days. Please take care of yourself. I miss you every day, you know? Even though I’m truly happy here, I’m always a little bit homesick, I think.

Your best friend,

Yui Mochigome

[bobcatmoran]

Shoutout to the cashier at Local Korean Grocery, who had apparently had one too many Dumb Americans buy glutinous rice (aka chapssal aka mochigome - NOT the same as regular short/medium grained white rice!) and think they were going to make sushi with it, an impression that was only magnified by the fact that I also had some nori sheets in my basket. She was like, "You cannot make sushi out of this, it will be very sticky!" And I had to reassure her that, no, this was exactly what I wanted (I'm making sekihan) and I was absolutely not making sushi. (the nori sheets are to use between egg layers in tamagoyaki)

[kits-shrine]

“No, but I am curious as to what that is?” he asked, pointing to a package of mochi.

"That is mochi." Kit smiled picking up the back "It's made by pounding steamed Japanese sticky rice, called mochigome, with a wooden mallet during a ceremony called mochitsuki. Then you fill it with different sweet fillings. They're very soft and chewy. Not my favorite but Shinigami loves them." she added the container to her total before opening it to Ingall "Want to try one?"

[tofuless]

Coffee Mochi Cookie concept design

The last of the Great Mochi Clan, Coffee Mochi Cookie is a ribbon dancer who wonders throughout Breadearth, performing their memorizing dance for all to see. They're a support cookie, capable of providing healing while sending out small mochi bunnies to damage and distract enemies. They come off as very shy and soft spoken, not really socializing with others unless necessary. But when performing their dance, it's as though they go into a trance, with the rest of the world melting away around them as soft mochigome ribbons spin and twirl with their movements.

Ngl, I was working on Comet Cookie but somehow ended up taking what was gonna be her design and merged it with Tofu Cookies design to make Coffee Mochi Cookie. Who I totally didn't design while eating coffee mochi irl-

[ainews]

Mochi is a type of Japanese rice cake, made of mochigome, a short-grain japonica glutinous rice. This sticky, chewy treat has a long history of being a staple of the Japanese dessert, and is now gaining popularity in the Western hemisphere as well.

Mochi has a light, airy texture, and relatively neutral flavor, making it a versatile treat that can be eaten as-is or incorporated into many other desserts. It can be filled with a variety of fillings, ranging from sweetened red bean paste to ice cream, making it a versatile and customizable canvas for different flavors. Moreover, mochi can be used to make both savory and sweet dishes, incorporating its unique texture into many recipes.

But while mochi may seem like a new phenomenon, it has actually been around for centuries. Specifically, it has been enjoyed in Japan since the ninth century, where it has long been used to mark special occasions and to celebrate different holidays.

It is no surprise then that mochi has become a beloved part of many traditional Japanese desserts. It is a key ingredient in daifuku, for example, a sweet snack made by wrapping a filling in sweetened mochi. Mochi can also be used to make manju, a sweet bun stuffed with fillings such as red bean paste. Then there's ohagi, a sweet dish made from mochi, which can be filled with various types of filling or served simply with sweet syrup.

What makes mochi so plucky for classic Japanese desserts is its unique texture. Mochi is fairly malleable when warmed up, which makes it easy to form into various shapes. This allows it to be transformed into intricate, visually appealing treats, which makes it a great way to dress up desserts with a unique, traditional touch.

Overall, mochi is an incredibly popular and versatile treat that is often used in Japanese desserts. Its plucky texture makes it perfect for classic Japanese desserts, and its longevity speaks to its staying power and appeal.

[demonsfate]

anonymous sent . . .

     Happy Thanksgiving 仁さん! (English translation: Mr. Jin!)

     I wanted to make you a Thanksgiving dish; so I prepared these foods in advance. I sliced some turkey and garnished them with gravy. Then I prepared some mashed potatoes; green beas; stuffing; cranberry sauce; and diced pumpkins.

     As for desserts; I made 和菓子 (Romaji translation: wagashi) with my family! We pounded the もち米 (Romaji translation: mochigome); used the 餡子 (English translation: red bean paste) for the filling; and we shaped it into a bunny and maple leaf.

     I even brewed an espresso and I made sure not to add too much sugar.

     Regarding your gift; I went to a store that sold small sculptures; and I noticed these wooden bunny sculptures. They reminded me of your love of animals so I decided to purchase them.

     I hope that your food; dessert; espresso; and your present will meet your standards! (Luna) 🐰

     Ooc: I want to say Happy Thanksgiving and I hope that you will have a wonderful holiday!

Thanksgiving wasn't a holiday he celebrated. Why would he ? He may have had some friends from America he's thankful for, but he wasn't exactly American, nor has he lived in America. The only Western country he's lived in was Australia for a couple of years. Wonderful place, he should go back.

But regardless of his indifference toward the holiday, that doesn't mean he'd ever deny food - especially wonderful cooking that would make his mother jealous.

Jin performs a short bow to express his appreciation. ❝ Thank you. It all looks perfect. ❞ & all he could ask for, he'll never suffer malnutrition with Luna around.

He wastes no time digging into the turkey first. He hums in delight as soon as it hits his tongue, & he acknowledges this bird died for a good cause. Although, even if he doesn't celebrate this holiday, he does feel guilty for not giving Luna anything. He slices a piece of turkey with his fork, & extends it toward her.

❝ Happy Thanksgiving, Luna. Would you like to share this meal with me ? ❞

[a-real-champion-time]

https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-mochi

"Mochi is a rice cake made from a sweet glutinous rice called mochigome that is steamed, pounded into a smooth rice dough and then molded into different shapes."

They're an important part of cuisine in a multitude of regions, including Kanto, Johto, Hoenn, and Sinnoh.

That’s. a long article. But I’ll read it all!!!! >:)

Thank you, anon!!!

[celsten]

HELADO MOISHIS

Estos pasteles son pegajosos y deben ser masticados laboriosamente antes de tragarlos. Pie de foto, Las autoridades advierten que si no se pueden masticar bien, solo se coman los mochis cortándolos en pedazos pequeños.

El relleno tradicional del mochi es la pasta de judías rojas, que tienen un ligero sabor dulce. De ahí que se considere un postre dulce. También se suelen rellenar en Japón con pasta de fruta como el mango, mermelada de fresa, chocolate, té verde, té matcha, o hacer mochi salado por ejemplo con queso.

¿Qué significa mochi en japonés?

El mochi ( 餅, もち) es un pastel japonés hecho de mochigome, un pequeño grano de arroz glutinoso. El arroz se machaca hasta convertirlo en una pasta y se moldea con la forma deseada. En Japón se hace tradicionalmente en una ceremonia llamada mochitsuki.

[moonclub2360]

Mochi – Japan

Mochi 是一种糯米糕，由称为 mochigome 的短粒米制成。 传统上，大米在称为 mochitsuki 的仪式中蒸熟并在小研钵中捣碎。

单独食用时，它尝起来像米饭，但与众不同的是它的质地。 粘稠的、有弹性的、有嚼劲的麻糬可以以各种不同的方式享用。 Zenzai 是一种享用年糕的传统方式，由甜红豆汤中的年糕组成。

稳定更新

[e-icreator23]

the recipe is this mochi ingredients

Yield 15 servings.

300 gm of mochigome rice

300 ml of water

Cornstarch to wrap the dumplings

For colorful mochi use food coloring (optional)

The fear can be anything you want

How to Make Mochi with a Stand Mixer - 3 Steps

Cook rice in a rice cooker (or whatever method you use)

"Knead" and "Beat" cooked rice with a hand mixer

Divide and make mochi balls

Step 1: Cook the rice

Mochi in Rice Cooker: You don't need to soak rice in water before cooking. Just rinse and cook the rice the same way you cook regular steamed rice.

Mochi na Steaming: Traditionally, rice is steamed because it is considered the best way. You rinse the washed rice in water overnight, put the rice to

Mochi in the Pot on the stove: wash the rice, soak it for 10 minutes and put the rice and water in the pot. Start over high heat, and when it boils, stir in the rice all at once and put the lid on. Lower the heat to the lowest heat and cook for 8-10 minutes. Remove from heat and let cook for 10-15 minutes.

Step 2: “Knead” and “Beat” using a mixer or blender

In this step, you will need a few things:

a mixer

A stopwatch (your smartphone works)

Ready-to-use hot water

Silicone spatula (a flexible silicone spatula is easy to scrape the mochi in the mixer)

A 2-cup measuring cup for soaking the spatula

This mixing process involves 2 steps:

“Knead” the dough for 3 minutes - repeat 4 times [12 minutes total]

"Beat" with a flat mixer for 30 seconds - repeat 4 times [2 minutes total]

Step 3: Shaping the Mochi Balls

Here's what you'll do:

Coat the mochi with potato starch (or corn starch).

Pull one corner and fold the edges under to create a small mound. Keep pulling and folding until thick enough.

Make a "C" with your index finger and left thumb and the powder well dusted, then place your "C" fingers on top of the thick corner.

With your right hand, fold and squeeze the mochi into the left "C" fingers, underneath and from the side, to form a ball.

Once you have a full size ball shape, slightly larger than a golf ball, squeeze the mochi with your left "C" fingers. Use your right hand to twist.

When pinching, don't pull on the mochi because the sticky surface will show and your hands will get sticky. Instead, use a mochi-slicing motion with two "C" fingers and your right hand. Make sure your hands are dry and well dusted with potato starch.

Quickly rotate the mochi with your dusty hand to cover the new sticky surface.

Oh thank you^^

[alohaofficial]

Discover the Delicious World of Arare Rice Crackers

Arare rice crackers, otherwise called "kakimochi," are a well known snacks in Hawaii that is like the conventional Japanese arare rice wafers. The name comes from the Japanese word for "snow pellet," They are produced using mochigome, a sort of short-grain glutinous rice, and are commonly little and scaled down, with a fragile, fresh surface and a somewhat sweet flavor. Arare gets its vaporous puff and light mash from a similar glutinous rice as wagashi desserts like mochi.

Hawaiian arare rice crackers are typically framed into unpredictable shapes and prepared with soy sauce, sugar, and different flavorings. They are many times delighted in as a nibble all alone, or utilized as a fixing for flavorful dishes like jab and musubi.

There are various kinds of arare, from local styles to blended arare, which highlight a variety of flavors and specialty fixings, similar to wasabi peas.

1. Hina-arare: This brilliant and multi-shaded blend of crackers is a center part of Hinamatsuri, or Doll's Day, a unique festival in Japanese culture.

2. Norimaki arare: Norimaki arare are barrel shaped rice saltines enveloped by little bits of dried, cooked nori kelp.

3. Kaki no tane arare: This well known bar blend consolidates little sickle molded bits of senbei with red Iso peanuts.

What Is the Contrast Among Arare and Senbei?

Arare and senbei, one more sort of rice wafer, are both well known snacks in Japanese cooking with two key contrasts: size and fundamental fixings. Senbei are bigger level palm-sized circles produced using joshinko (non-glutinous) rice accessible in a wide range of flavors — among the most famous are dark sesame seeds, stew powders like togarashi, split dark soybeans, or cleaned with sugar. Arare are reduced down crackers produced using glutinous rice and soy sauce (some arare blends incorporate bits of senbei).

There are numerous assortments of arare rice crackers accessible, with various flavors and flavors to suit various preferences. A few well known flavors incorporate soy sauce, kelp, and sesame. They are likewise frequently sold in improving bundling, making them a famous gift for loved ones.

Arare rice crackers are a helpful and delicious tidbit that can be delighted in whenever of day. They are likewise an incredible choice for individuals with dietary limitations, as they are normally gluten-free and vegetarian.

[longamazing]

Mochi cookies

It’s a double chocolate cookie stuffed with chewy mochi. In Korea there’s a super popular store bought cookie that’s called Cheongwoo Choco Chip. Yes, mochi and chocolate chip cookies, together forever! What is a mochi cookie?īefore we get into it, maybe you’re wondering, what the heck is a mochi cookie? It’s a cookie stuffed with mochi, simple as that. Then simply follow the instructions in the directions tab on this page.If you love cookies and you love mochi, let me introduce you to the most epic cookie you will ever eat: mochi stuffed chocolate chip cookies. Luckily, your Tiger mochi maker will do the heavy lifting here!Īfter a good soaking of your glutinous rice (sweet rice), make sure to drain well to ensure the best texture of your cooked mochi. Making mochi from scratch can be a laborious, sticky process.Īnd while it can totally be a fun food project to share with friends and family on a holiday, it isn’t always the most practical use of your time in the kitchen. That said, we still find it delicious 😋įun fact: delicious in Japanese is ‘oishi’ – おいしい. The elastic, chewy gumminess is like nothing else we’ve ever tried in the food world. And while more assertive levels of sweetness are often added to mochi recipes when used in desserts, mochi is more about the texture than the flavor. On its own, mochi has a very mild flavor – almost like plain rice with just the faintest hint of underlying sweetness. Japanese mochi is eaten in many forms on New Year’s Day – kagami mochi and ozoni being two of the most often used preparations to welcome in the new year. It is used in Japanese desserts (most famously as the delicious, chewy edible wrapper in mochi ice cream) – and also made into seasonal specialties for celebrations in Japan. Now, this rice is essentially soaked, steamed and then pounded into an elastic, stretchy paste which can be molded and shaped into many forms. In Japanese, this short grain glutinous rice is called mochigome – and it’s common to hear it referred to as sweet rice in English. Mochi (もち) is a Japanese rice cake made of glutinous rice. Serve with desired toppings such as maccha or anko (red beans).Flatten the mochi and place on non-stick pans (or a pan with sprinkled flour). Sprinkle some flour on the mochi and roll into balls about the size of 2 tablespoons.If the impeller comes off with the mochi, remove it with caution. Flip the container over on the cover to take out the mochi.Take caution as the inner container is hot. Use mitten gloves to hold the upper rim of the inner container and remove the container from the body by turning counterclockwise (LOOSEN arrow). Push the “OFF” button after 10 minutes.For soft mochi, add a small amount of water when the pounding is about 70-80% complete. For hard mochi, cool down the steamed rice and start pounding. Recommended pounding time is about 10 minutes but may differ depending on desired texture with the rice. Leave the lid off and push the “POUND” button to start pounding the mochi.Remove the lid and check if rice is soft. Press the “OFF” button to turn off the machine. The buzzer will ring when completed to show that the steam has ended.Connect the power pug and push “STEAM” button to start the steaming.Place the lid on top, making sure to not press down the rice. Place the desired amount of rice in the inner container and lightly level the rice by hand.Mount the impeller to the motor shaft and turn until it stops.Mount the inner container and turn clockwise to set in the mochi maker.Pour the appropriate amount of water in the water reservoir using the supplied measuring cup.If the rice is not well drained, the mochi may be too soft after pounding. Before steaming, strain the rice for about 30 minutes.Avoid soaking for over 24 hours and in water where it may freeze over time. Soak rice in water for 6-12 hours to make the rice bright and glutinous.Rinse rice several times in a separate bowl until the water in the bowl appears relatively clear.

[nejnalz]

MOCHI BREAD in a PAN |No Oven/ No Steam Rice Cake | Filipino style Mochi

MOCHI BREAD in a PAN |No Oven/ No Steam Rice Cake | Filipino style Mochi

Good morning, for today I made my own version of mochi. Mochi is a Japanese rice cake made of mochigome a short-grain japonica glutinous rice. But for this recipe, I use a local filipino glutinous rice flour (best known as “malagkit” in Tagalog and “pilit” in Cebuano). I hope you’ll like it. Consider to LIKE, SHARE and SUBSCRIBE to my YouTube Channel. Thanks! 😘 Jesus answered, “It is written:…