![]() ![]() The small dango balls are rolled in kinako or sweet syrups before getting skewered on sticks Also, dango can be made by hand, rendering hammers and steamers unnecessary. The use of this dried rice flour gives dango more in common with Western cakes than it does with mochi. Unlike mochi, dango is made from dried rice flour, not mochigome rice. Though mochi takes many forms in the end, it always begins life as a ball. Other times, the mass of mochi is made into large blocks and sealed in plastic wrap for easy storage. A watermelon-sized clump of mochi is divided into single-serving, palm-sized balls then rolled in flour, starch, or kinako powder to prevent sticking. Pounding combines rice grains into a giant ball of dough that lends itself to a variety of flavors and styles (more on that later). The most delicious mochi I've ever tasted was less dense, more stretchy, and easier to eat thanks to the air bubbles added through the hammering process. Pounding adds air bubbles to the mochi which contributes to its gooey, stretchy texture. Water makes mochi a clean food, devoid of powders, oils, or unnatural additives. Pounding turns the rice into a dough while adding vital, yet easy-to-miss ingredients: water and air.Īdding water prevents the mochi from sticking to the mallets, machines, or hands that come in contact with it. Mochigome rice is steamed and then processed by repeated smashing by traditional hammers or modern machines. Mochi's ingredients are so simple it's downright impressive. Put simply, short grain Japanese mochigome rice has a special carbohydrate which gives it a gooey texture and makes it prime for pounding into gelatinous balls of mochi. Short grain, glutinous rice " contains the highest amount of amylopectin and no amylose," and becomes sticky or gelatinous when boiled and doughy when steamed. Medium grain rice contains more amylopectin than long grain, which gives it a creamier texture. ![]() In contrast, amylopectin is highly soluble and sticky when cooked. Long grain, Western rice is high in amylose. Technically speaking rice is made of two starches:Īmylose is less soluble in water and as a result is less sticky when cooked. No, it's a special short grain glutinous mochigome もち米 ( ごめ ) rice. But mochi rice isn't your average, everyday grain. The answer lies in its main ingredient: the rice. But what gives it that unique, delicious consistency? Mochi's gooey texture sets it apart from other sweets. Before we proceed, let's take a moment to break down the essential elements of the Japanese rice cake, because, as you'll see, there are some imitators. Sometimes it's hard as a rock, sometimes it's soft and gooey. Mochi can be difficult to define because it takes so many forms. A Little Disclaimer (Mochi Might Kill You). ![]()
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