SOUTH AFRICAN MAKING JAPANESE POUNDED RICE| LIFE IN COUNTRYSIDE JAPAN | SOUTH AFRICAN ABROAD

glutinous rice

🥗Healthier: brown rice flour

💰Cheaper: regular rice flour

Brown rice flour adds fiber and nutrients.

sweet red bean paste

🥗Healthier: fruit puree

💰Cheaper: store-bought jam

Fruit puree offers a fresh alternative.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness.

matcha powder

🥗Healthier: green tea powder

💰Cheaper: regular tea leaves

Green tea powder is more accessible.

Soak glutinous rice in water for several hours or overnight.

Drain the rice and steam it until tender, about 30-45 minutes.

Transfer the steamed rice to a large bowl and let it cool slightly.

Pound the rice with a pestle or a heavy object until it becomes a smooth, sticky dough.

Dust your hands and a clean surface with cornstarch to prevent sticking.

Divide the mochi dough into small portions and shape them into balls or discs.

Fill some portions with sweet red bean paste or fruit if desired.

Dust the finished mochi with soy flour or cornstarch to prevent sticking.

Serve immediately or store in an airtight container.

Cooking Techniques

Spice Level:

Dietary

Allergens