![]() Numerous cultures make mochi-like treats, many of which have their own unique name and incorporate a distinct take on the recipe’s base ingredients, as well as flavors and fillings. Though in recent years its popularity has grown so that it's served year-round (it’s so desired in the United States these days that large American grocery store chains like Trader Joe’s and Whole Foods even offer prepared mochi snacks or desserts), mochi is traditionally eaten during the celebration of the Lunar New Year. Go to town-and happy Lunar New Year! - Cynthia Chen McTernan Test Kitchen NotesĪ chewy, marshmallow-y snack, mochi is made with short-grain glutinous rice. Finally, you can use it to wrap around fillings, like red bean paste or ice cream. I’ve often seen the plain version colored with a few drops of red food coloring, too, to turn it a dainty pink. ![]() Add about 1 teaspoon of matcha powder to the dry ingredients to make green tea mochi, or a flavored extract to the wet ingredients to flavor it to your liking. This is only a basic mochi recipe, waiting to be dressed up however you like. Instead, armed with some flour made from that same sweet rice, you can make your own mochi with a recipe that’s practically foolproof and not nearly as much of a workout. It’s made, more or less, by taking gigantic mallets to a pile of cooked sweet rice and pounding the crap out of it until it forms the chewy, tender consistency that we know and love. Traditionally, making mochi sounds pretty labor-intensive. There’s no better time to learn how to make mochi yourself. Mochi is traditionally eaten around the Lunar New Year (in fact, the Chinese version, nian gao, literally translates as “year cake”), and that means it’s currently mochi high season. ![]() Is there any food happier and cuter than mochi? A gentler incarnation of a marshmallow, it's subtly sweet and a powdery pastel, with a hint of coconut and a pillowy-soft chew.
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