Hi, you can store the toppings separately, but the mochi should be wrapped and placed in the fridge. It starts to get dehydrated on the third day, so I would advise eating it within a day or two. you can "revive" the mochi if you microwave it until its clear again.
Can I make regular mochi with potato starch instead of glutinous rice flour? What will be the difference in taste and texture? It will still authentic mochi?
Traditional authentic mochi has a slightly rice-like flavor with a chewy, sticky, elastic, firm, and dense texture. On the other hand, mochi made with potato starch has a relatively neutral flavor and a lighter, less sticky, and less dense texture compared to mochi made with glutinous rice flour. It would likely be difficult to achieve the authentic texture and flavor of mochi using potato starch, as it cannot fully mimic the unique chewiness and elasticity provided by glutinous rice flour. The high level of amylopectin in glutinous rice gives mochi its unique texture😊
![How to Make Warabi Mochi [With Homemade Kuromitsu Syrup Recipe]](/img/n.gif)
子供と一緒に、簡単に美味しく作れました。2回目はよもぎ粉をいれて、半量でチャレンジしました。
モチプリわらび餅をお子さんと作って下さってありがとうございます。よもぎ粉バージョンも美味しそうですね。(^-^)
音がいいです❗カットする時のジャリジャリ 最高です❤
そして美味しそう✨
作ってみます✨
ありがとうございます❤️是非お試しください😆
How do I store this? Looks delicious
Hi, you can store the toppings separately, but the mochi should be wrapped and placed in the fridge. It starts to get dehydrated on the third day, so I would advise eating it within a day or two. you can "revive" the mochi if you microwave it until its clear again.
@@kunkincook thank you so much!! I'll make it this week!
Enjoy!
Can I make regular mochi with potato starch instead of glutinous rice flour? What will be the difference in taste and texture? It will still authentic mochi?
Traditional authentic mochi has a slightly rice-like flavor with a chewy, sticky, elastic, firm, and dense texture. On the other hand, mochi made with potato starch has a relatively neutral flavor and a lighter, less sticky, and less dense texture compared to mochi made with glutinous rice flour.
It would likely be difficult to achieve the authentic texture and flavor of mochi using potato starch, as it cannot fully mimic the unique chewiness and elasticity provided by glutinous rice flour. The high level of amylopectin in glutinous rice gives mochi its unique texture😊
電子レンジは何wでやればいいのでしょうか？
私の電子レンジは1200Wです。わらび餅が透明になるまで電子レンジで加熱してください。途中でわらび餅が半透明になったら、一度レンジから取り出して混ぜると、お餅にダマができるのを防げます。
ありがとうございます！