How to Prepare Delicious Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu)

Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu). Great recipe for Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu). I came up with this recipe when I had run out of pre-cut mochi, but still had mochi rice. Since my daughter liked it, I make it whenever I have time.

The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year. "mochitsuki" the symbiotic act of pounding rice dough with a mallet in a stone mortar while the other flips the dough to create mochi. You can have Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu) using 5 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu)

1. You need 350 grams of Mochi rice.
2. You need 1 of Kinako.
3. It's of Kuromitsu.
4. It's 60 grams of ◎Cane sugar (or brown sugar).
5. You need 50 ml of ◎Water.

Yomogi mochi, fresh from the pouding and dusted with kinako Tasty mochi. The action-packed mochitsuki is not just for show. The result of that powerful pounding is soft, chewy yomogi mochi, which is dusted by hand with kinako (roasted soybean flour) before being served to customers. Inside each mochi is a generous filling of red bean paste.

Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu) step by step

1. Wash the mochi rice, and soak in water for about 1 hour..
2. Transfer the rice into a rice cooker. Add water up to the 1 cup line. Start cooking on mochi rice setting..
3. When cooked, transfer the rice into a bowl. Pound with a wet pestle..
4. When it starts to get sticky, and become mochi, roll into bite-sized balls with wet hands..
5. Make syrup. Add the ◎ ingredients into a small pot, and turn on the heat. After dissolving the sugar really well, let the syrup cool. (When you make it with brown sugar, it becomes kuromitsu.).
6. When the mochi is ready, sprinkle with kinako and pour the syrup on top, then enjoy. (You could also serve with anko or sesame seeds).

Mochi is a Japanese rice cake made of mochigome (糯米), a short-grain japonica glutinous rice. The rice is pounded into paste (left pic) and molded into the desired shapes such as round shape mochi, Maru Mochi (top right pic). When we eat mochi at home, we buy Kiri Mochi (bottom right pic) that are individually packaged in plastic bags. While mochi is enjoyed year-round, it is particularly popular during the New Year's holiday when families come together. This is important, because the traditional method of making mochi takes time and a lot of helping hands.