Lately we’ve been experimenting with white bean paste (shiroan) more than our beloved red bean (anko) because shiroan is so versatile and is your base for any other flavor you want to put into your daifuku mochi. Unlike anko, shiroan does have to be soaked and skinned before cooking, so plan accordingly. Homemade White Bean […]
Hello, hello friends and happy new year! And what can be more appropriate then celebrating with some mochi! If you’ve been following along on our Mochi Making Journey, we have been deep in this game, trying to create legit mochi at home. Quick recap: we tested mochiko flour in the microwave, steaming and cooking straight […]
After testing a variety of mochi recipes: steaming mochiko flour, cooking mochiko over a stove, discovering shiratamako flour, using rice and a stand mixer, and finally testing the Tiger Mochi Maker machine; we have ultimately landed on the perfect, legit real mochi, recipe for those who have been dreaming of soft and chewy mochi at […]
Making Legit Mochi from Rice with a Machine! Welcome back to our Mochi Making Journey! If you’re just joining us, feel free to catch up with Part 1 where we tried steaming, Part 2 when we tried cooking over the stove, Part 3 when we tried shiratamako rice flour, and finally Part 4 where we […]
Making Legit Mochi from Rice – not Rice Flour We’ve made it to Part 4 of our Mochi Making Journey! If you’re just joining us, feel free to catch up with Part 1 here where we tried a standard mochi recipe via steaming. We tried cooking directly over the stove in Part 2 and got […]
Welcome to Part 3 of our Mochi Making Journey! If you’re just joining us, feel free to catch up with Part 1 here. In Part 1 we tested a pretty standard mochi recipe via steaming, but our mochi kept tearing. In Part 2 we used a cooking directly over the stove method and skipped using […]
Welcome back to our Mochi Making Journey! This time, we are testing a new method and 2 different ratios for making mochi. Instead of steaming the mochi dough, we are going to cook it directly on the stove, based off Leo’s Japanese Dojo Recipe (via Youtube) and Chef Tomoko Kato’s Recipe (via NYT) recipes. You […]
One of my favorite desserts of all time is the fantastically soft and squishy Japanese treat: daifuku mochi (大福餅), or “big luck”. Mochi has long been something we’ve wanted to attempt, but the fear of taking on something with such a long tradition and that seemed complicated held us back. In reality, it’s not that […]
Let’s go over how to make fresh red bean paste at home! One of our favorite flavors or fillings is red bean paste and homemade red bean paste is by far the best way to enjoy this delicious sweet, because you can control the sweetness and texture so it pairs perfectly with whatever you use […]
