Mochi

Step 1

Wash the rice gently under running water, changing and draining the water a few times.

Step 2

Soak the rice in the large bowl with plenty water overnight.

Step 3

Drain the soaking water.

Step 4

Start boiling water in a pot. *3

Step 5

Prepare a bamboo steamer with lining a tightly squeezed wet kitchen cloth on the bottom of the bamboo steamer.

Step 6

Place the drained rice over the kitchen cloth making a dent in the centre like a donut shape in order for the steam to evenly and efficiently move around the rice.

Step 7

Put the prepared steamer over the boiling water in the pot and steam for 30- 45 min.

Step 8

Turn the heat off and empty the steamed rice into a bread machine. *4

Step 9

Put the lid on and press "knead" and set for 20 minutes. *5

Step 10

Remove the mochi dough onto a tray with generous amount of mochi-toriko (potato starch/cornstarch) dusted.

Step 11

Shape into small mochi balls, or into nice round/rectangle/square shapes and slice it 0.4inch (1cm) thick the next day. *6

Step 12

Serve with red bean paste, sweet soy bean powder, or with grated daikon and soy sauce. *7