Mochi is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice. 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 and is commonly sold and eaten during that time. Similar snacks are prominent in Hawaii, South Korea, Taiwan, China, Cambodia, Vietnam and the Philippines (where it is called maha), Thailand, and Indonesia.
Mochi is a multicomponent food consisting of polysaccharides, lipids, protein and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains and air bubbles. This rice is characterized by its lack of amylose in starch and is derived from short or medium japonica rices. The protein concentration of the rice is a bit higher than normal short-grain rice and the two also differ in amylose content. In mochi rice, the amylose content is negligible which results in the soft gel consistency of mochi.
Seioubo is a mochi, formed into a unusual shape, akin to a human hip.
Ingredients
- 1 lb. mochiko
- 2 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 cups water
- 1 (12 ounce) can coconut milk
- Potato starch
- Food coloring
Directions
- Preheat oven to 275 degrees. Grease a 9″ x 13″ pan.
- Mix the mochiko, sugar, and baking powder together. In a separate bowl, mix the vanilla, water, and coconut together. Then, blend the wet and dry ingredients, using your hands. Add food coloring, if desired.
- Pour the mixture into a greased pan. Cover tightly and bake for 90 minutes.
- Remove the pan from the oven. Remove the foil and allow to cool completely.
- Using a plastic knife, cut into small pieces and roll in potato starch until lightly coated. Wrap in wax paper, if desired.
