In the United States, mochi are synonymous with ice cream wrapped in glutinous rice dough, but these rice cakes extend well beyond that. This recipe is for savory mochi, which are prevalent in Japanese cuisine but take center stage during New Year’s. Try them broiled for a quick snack or sliced and simmered in the sweet porridge known as zensai.
What to buy: Mochiko is glutinous rice flour that is commonplace in Japan. It can be found at Asian markets.
A silicone Bundt pan is very helpful in this recipe, as it facilitates unmolding the sticky and somewhat unwieldy dough.
While not essential, a pastry scraper is useful for cutting apart the dough.
Game plan: The mochi can be formed and stored, covered, in the freezer for up to 7 days. Be sure to let them defrost before using.
This recipe was featured as part of our New Year’s, Japanese Style story.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...