How do you make mochi flour?!
I've bought mochi rice, an extra glutenous rice, but every recipe i find for mochi (the stuff that's on the outer side of Mochi ice cream balls) it always says "Mochiko" or something which is a glutenous rice flour (obviously related to Mochi rice) and i was wondering if there was any kind of recipe for mochi flour, or a recipe for mochi that uses mochi rice!. Thanks!.Www@FoodAQ@Com
Answers:
you may want to check
http://en!.wikipedia!.org/wiki/Mochi_ice_c!.!.!.
mochigome or glutinous rice is cooked and pounded, mashed and kneaded until it can be firm enough to form rice cakes!.!.!.thats mochi!.
mochi cream balls are like the daifuku with anko and strawberries stuffed inside and the outer layer is not made from mochigome
see sample picture of ichigo daifuku
http://www!.ajinomoto!.co!.jp/recipe/condit!.!.!.
you'll need to use shiratamako
(see sample picture)
http://images!.google!.co!.jp/imgres!?imgurl!.!.!.
dont worry its very cheap and they sell it in 200gram packs in any supermarket!.
now comes the hard part but i'll try to make it simple!.
in a bowl, pour out packet of shiratamako and pour water slowly (about 180ml) while folding (with your fingers) the mixture!.!.!.make sure not to add too much too soon or you'll have a gooey blob and wont be able to stuff in the ice cream!.!.
the flour will start to absorb the water, sprinkle some sugar 40grams and mix it evenly knead the batter with your fingers!. the texture should be a little firmer than you ear lobe (i know sounds weird but it works)
after you have collected all the powder from the sides of the bowl
transfer into microwave safe bowl cover with cling wrap and heat for 3 minutes!.
remove wrap and with a wooden spatula mix the batter
cover again and heat for another 3 minutes making sure the batter is evenly cooked (the batter should start becoming transparent and no longer white)
in a vat sprinkle corn starch
see sample image of katakuriko (starch)
http://images!.google!.co!.jp/imgres!?imgurl!.!.!.
sprinkle evenly to prevent batter from sticking!. remove transparent batter and spread evenly over the corn starch!. cut up into individual pieces stretching the batter with your thumb and fingers and stuff with bite size chocolate coated ice cream or chocolate coated strawberry
and using the palm of your hands carefully roll them up in balls
see sample picture chocolate ice cream
http://www!.pinoice!.com/pc/news/products!.!.!.!.
pop it in the freezer
(this is a recipe for daifuku so the batter might not be able to withstand too much freezing!.!.!.r it could become like a rock!.!.!.i havent made this myself so try to see how it goes!.!.!.the commercially made recipe might have modified the tradtional way of making daifuku, so if it doesnt work i'm sorry)
please be careful when working with both hot and cold ingredients
i suggest you practice a couple of times to get the hang of it!.
hope this helps
gambatte
everybody seems to be going crazy over these mochi balls!.!.!.
a friend asked me about it a couple of weeks ago!.!.!.Www@FoodAQ@Com
http://en!.wikipedia!.org/wiki/Mochi_ice_c!.!.!.
mochigome or glutinous rice is cooked and pounded, mashed and kneaded until it can be firm enough to form rice cakes!.!.!.thats mochi!.
mochi cream balls are like the daifuku with anko and strawberries stuffed inside and the outer layer is not made from mochigome
see sample picture of ichigo daifuku
http://www!.ajinomoto!.co!.jp/recipe/condit!.!.!.
you'll need to use shiratamako
(see sample picture)
http://images!.google!.co!.jp/imgres!?imgurl!.!.!.
dont worry its very cheap and they sell it in 200gram packs in any supermarket!.
now comes the hard part but i'll try to make it simple!.
in a bowl, pour out packet of shiratamako and pour water slowly (about 180ml) while folding (with your fingers) the mixture!.!.!.make sure not to add too much too soon or you'll have a gooey blob and wont be able to stuff in the ice cream!.!.
the flour will start to absorb the water, sprinkle some sugar 40grams and mix it evenly knead the batter with your fingers!. the texture should be a little firmer than you ear lobe (i know sounds weird but it works)
after you have collected all the powder from the sides of the bowl
transfer into microwave safe bowl cover with cling wrap and heat for 3 minutes!.
remove wrap and with a wooden spatula mix the batter
cover again and heat for another 3 minutes making sure the batter is evenly cooked (the batter should start becoming transparent and no longer white)
in a vat sprinkle corn starch
see sample image of katakuriko (starch)
http://images!.google!.co!.jp/imgres!?imgurl!.!.!.
sprinkle evenly to prevent batter from sticking!. remove transparent batter and spread evenly over the corn starch!. cut up into individual pieces stretching the batter with your thumb and fingers and stuff with bite size chocolate coated ice cream or chocolate coated strawberry
and using the palm of your hands carefully roll them up in balls
see sample picture chocolate ice cream
http://www!.pinoice!.com/pc/news/products!.!.!.!.
pop it in the freezer
(this is a recipe for daifuku so the batter might not be able to withstand too much freezing!.!.!.r it could become like a rock!.!.!.i havent made this myself so try to see how it goes!.!.!.the commercially made recipe might have modified the tradtional way of making daifuku, so if it doesnt work i'm sorry)
please be careful when working with both hot and cold ingredients
i suggest you practice a couple of times to get the hang of it!.
hope this helps
gambatte
everybody seems to be going crazy over these mochi balls!.!.!.
a friend asked me about it a couple of weeks ago!.!.!.Www@FoodAQ@Com
If you want to make your own mochi flour, you will need to get a flour mill that grinds grains into a powder!. Some of them are better at making coarse flour that people put into whole grain bread!. Www@FoodAQ@Com