How to Make Mochi with a Mortar and Pestle: Traditional Japanese Techniques

Mochi, a chewy rice cake, is a beloved Japanese delicacy often enjoyed during special occasions like New Year’s. Traditionally made using a mortar and pestle, the process is both therapeutic and rewarding. Here’s a step-by-step guide on how to create this delicious treat.

Ingredients:

• 2 cups glutinous rice (MOCHIS)
• Water, as needed

Equipment:

• Mortar and pestle (preferably made of wood or stone)
• Large bowl
• Plastic wrap
• Bamboo steamer or large pot with a steamer basket

Instructions:

1. Prepare the Rice:

   • Rinse the glutinous rice thoroughly until the water runs clear.
   • Soak the rice in cold water for at least 8 hours or overnight. This helps the rice absorb water evenly and become soft.
   • Drain the rice and set aside.

2. Steam the Rice:

   • Place the steamed rice in a bamboo steamer or a pot with a steamer basket.
   • Fill the pot with water, ensuring it doesn’t touch the bottom of the steamer.
   • Bring the water to a boil over high heat.
   • Reduce the heat to medium-low and steam the rice for 20-25 minutes, or until tender.
   • Check the rice by gently pressing on it with a chopstick. If it easily falls apart, it’s ready.

3. Pound the Mochi:

   • Place the steamed rice into the mortar.
   • Start pounding the rice with the pestle, using a circular motion.
   • Initially, the rice will be sticky and difficult to handle. Continue pounding until it becomes smoother and more pliable.
   • As the rice becomes more cohesive, you can start to apply more pressure.
   • The goal is to create a smooth, elastic dough. This process can take anywhere from 30 minutes to an hour.

4. Shape the Mochi:

   • Once the mochi dough is ready, transfer it to a lightly floured surface.
   • Divide the dough into desired portions and shape them into small rounds or squares.
   • Work quickly, as the mochi will harden as it cools.

5. Enjoy or Store:

   • You can enjoy the mochi immediately or store it for later.
   • To store, wrap the mochi individually in plastic wrap and place them in an airtight container. They can be stored in the refrigerator for up to a week.

Tips for Making Mochi:

• Water Temperature: Use cold water for soaking the rice to prevent it from cooking prematurely.
• Steaming Time: Adjust the steaming time based on your stove’s heat intensity.
• Pounding Technique: Use a firm but steady rhythm when pounding the rice.
• Work Quickly: Once the mochi is shaped, work quickly to prevent it from hardening.
• Flavor Variations: Add ingredients like red bean paste, matcha powder, or sweet potato to create different flavors.

Making mochi with a mortar and pestle is a traditional Japanese practice that offers a unique and satisfying experience. By following these steps and incorporating your own creativity, you can create delicious and authentic mochi to enjoy with friends and family.