February 8, 2009

Milk Mochi/ミルク餅

After I made gyunyu kan yesterday, my daughter remarked, "I want to have milk mochi, too!" So I made it today. It's a kind of confection that a mother makes for her small child(ren), but I think it's very tasty and worth trying. I even posted a recipe to RecipeGullet.
It should be noted that when I say sugar, I mean Japanese sato, or johakuto, which contains invert sugar and feels moist. This type of sugar is mainly used in Japanese cooking. The photo below shows a pack of sato (right) and sato in a container (middle). Shown on the left is katakuriko (potato starch).

This silverware plate has an ume (Japanese plum) tree drawn on it.

Believe me, it's tasty!


Brent said...

I'm a mochi novice, and I've only decided to try my hand at it after seeing it made while in Korea two weeks ago.

Have you ever heard of the "pounding" being done in a food processor? I tried that tonight; after making the rice (mochi gome, found at the Korean market here in Los Angeles), I scooped it into the processor and buzzed away while adding a bit of water here and there. It ended up really sticky and thickly viscous. I don't know what to do from here, as I don't that I can shape it into anything. Anyway, it's going to be fun exploring how to make it somewhat decent.


Hiroyuki said...

Brent: I didn't know of such a method, but a quick google search has yielded some recipes. A simple one is to mix uncooked mochi rice with water at a ratio of 1:1.5 in a food processor, process the mixture for 8 min., transfer it into a heat-resistant dish, and heat it in a microwave.
So, what have you done with your sticky mochi? I think you you can drain excess water by some means or other.