Love it. Just came back from the business trip to Japan and absolutely loved this desert. You’re the only one that shows more natural ways of making it. The only question I have, is there an alternative of microwaving it? Would love to know the alternative. Thank you so much for the video. Will check out more of your recipes since I absolutely LOVED Japan!
Mochi’s the best isn’t it? 😊 So, I know the traditional method is to steam the dough, before kneading it using a mallet. However, you can also prepare mochi on the stove with a non-stick pan. Mix all the ingredients together, then instead of cooking it in the microwave, put in the pan to cook until it becomes semi-translucent. We’re not 100% sure of the recipe, but you may have to add abit of oil so that it doesn’t stick to the pan as much.
Thanks for the recipe, made it today - love it! I was surprised how simple it is 🥰 quick question: should the mochi be wrapped when it's just warm/cooled down or pretty warm/hot-ish?
Hey there ☺️ The mochi is easiest to shape when it’s hot, but we usually wait awhile until it’s cool to touch but still pretty warm. Over time; we got used to handling it when it’s hot-ish. If you’re a beginner, we’d say don’t rush it. Allow it to cool, and slowly shape the mochi afterwards. As you get better, you can try handling it when it’s warmer/hotter.
Let us know if you want to see more ways to use red bean paste 😀
Love it. Just came back from the business trip to Japan and absolutely loved this desert. You’re the only one that shows more natural ways of making it. The only question I have, is there an alternative of microwaving it? Would love to know the alternative. Thank you so much for the video. Will check out more of your recipes since I absolutely LOVED Japan!
Mochi’s the best isn’t it? 😊 So, I know the traditional method is to steam the dough, before kneading it using a mallet. However, you can also prepare mochi on the stove with a non-stick pan. Mix all the ingredients together, then instead of cooking it in the microwave, put in the pan to cook until it becomes semi-translucent. We’re not 100% sure of the recipe, but you may have to add abit of oil so that it doesn’t stick to the pan as much.
@@honestfoodtalkswill try! Thank you so much! Any recommendations on online stores that sell Japanese cooking thing?:)
Thanks for the recipe, made it today - love it! I was surprised how simple it is 🥰 quick question: should the mochi be wrapped when it's just warm/cooled down or pretty warm/hot-ish?
Hey there ☺️ The mochi is easiest to shape when it’s hot, but we usually wait awhile until it’s cool to touch but still pretty warm. Over time; we got used to handling it when it’s hot-ish.
If you’re a beginner, we’d say don’t rush it. Allow it to cool, and slowly shape the mochi afterwards. As you get better, you can try handling it when it’s warmer/hotter.