Mochi Giapponesi Tradizionali
gourmet
Preparation time
45 minutiDifficulty
DifficileCooking time
15 minutiServings
4Riposo
30 minutiI mochi giapponesi sono piccoli dolcetti dalla consistenza irresistibilmente elastica e morbida, realizzati con farina di riso glutinoso e spesso farciti con una dolce crema di fagioli rossi (anko) o altre golosità come cioccolato, gelato o pasta di sesamo. Questi bocconcini fanno parte della cultura culinaria giapponese da secoli e vengono consumati in occasioni speciali, come il Capodanno giapponese (Oshōgatsu), ma anche nella vita quotidiana come snack raffinato e delizioso.
Ingredients
- Water150 ml
- Sweet Red Bean Paste (Anko)150 g
- Glutinous Rice Flour (Shiratamako)100 g
- Granulated sugar50 g
- Cornstarch (Maizena)to taste
Procedure
0. If using anko, divide the dough into small balls of about 15 g each. Set aside in the refrigerator while you prepare the dough.
1. The mochi dough is the most delicate part, as it requires precision to obtain the right elastic consistency.
2. In a heatproof bowl, combine the glutinous rice flour and sugar. Gradually add the water, stirring with a silicone spatula until you obtain a smooth, lump-free batter.
3. Traditional method: Steam the batter for 15-20 minutes, stirring every 5 minutes until the mixture becomes translucent and sticky.
4. Quick method (microwave): Cover the bowl with plastic wrap and cook at 700W for 1 minute and 30 seconds. Stir and cook for another 30 seconds, repeating until the dough is shiny and elastic.
5. Sprinkle a generous amount of cornstarch on a work surface. Transfer the hot dough (be careful, it's very hot!) to the floured surface and sprinkle more cornstarch on top. With lightly floured hands, gently roll out the dough until it's about 5 mm thick.
6. Using a sharp knife or glass, cut out 6-7 cm diameter circles. Place a scoop of anko (or other filling) in the center of each circle. Gently fold the edges of the dough around the filling, pinching to seal the base. Gently roll the mochi between your hands to even out the shape.
7. Arrange the mochi on a tray lightly dusted with cornstarch to prevent them from sticking. For a more elegant presentation, gently brush off any excess flour with a pastry brush.
8. ✔ Use authentic glutinous rice flour – The quality of the flour (shiratamako or mochiko) is essential for achieving the right elastic consistency. ✔ Work the dough while it's still warm – If it cools too much, it becomes difficult to shape. ✔ Avoid overusing the cornstarch – Too much dry powder could alter the soft texture.
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Creation date Feb 25, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.