Yoshizen's Blog

Make Rice-Cake in 15 Min’

O-Mochi, Japanese Rice-Cake is an essential ingredient in the Japanese New Year.

Without eating it cooked in O-Zouni, we don’t feel New Year has arrived.

As it is deeply imprinted to us with the strongest memory, the taste, it makes a part of the

fundamental Ethos to be a Japanese.  It is in deed, a part of the Collective Subconsciousness.

Imprinted into the subconsciousness almost a hard-wired program, it is the imperative.

( So, the Buddhism is relying on this mechanism of the human psyche )

A matter of fact, Rice-Cake is common in throughout southeast Asia.  Essentially it is a pounded

glutinous rice, hence it is a very very sticky soft cake and some time it was made sweet.

( By the way, when the cell of starch was pounded and broken, the gluten will be released and the long

chain of protein entangled and it become sticky, so that if you pound even baked potato, it

will become very sticky. —- try this in your home  🙂  )

When this rice-cake was dried and baked with soy-source flavor, it become rice-cracker, O-Senbei.


Since I arrived to this country,  I tried to make rice-cake myself. —— I’ve steamed glutinous rice,

or boiled it and try to pound etc etc without success.

Every year when the season came,  I tried different way and on the end,   with a feeling of defeat and

resignation,  I did the most inconceivable cheat (to the Japanese psyche) —– use a glutinous rice powder

just mixed with water and heated in a microwave cooker. —- m m m, wao !  ( not Jaw-Dropping  😀  )

I found supplely sexy white body laying in a rice bowl and she was so soft and sticky  😀

She was a perfect Mochi  😀 ( In reality, I’ve experimented the amount of water and the setting of the

cooker from the Mochi to completely dried up and burned into the rice bowl to a soggy gluey staff)

Since I found this technique,  I accustomed to make the Mochi in a square plastic food container, or make

a mix in a bowl then cover it with prepared Red-bean sweet paste and heat it —- to make an  An-Mochi  🙂

Traditionalist would say, it is a dreadful cheat though —- so far non of the Japanese ever noticed

difference and didn’t aware it until I told them.  ( Anyhow it is the genuine glutinous rice  😀  )

So,  If anybody want to try,  here is the suggestion. You need to get Glutinous Rice Powder from Chinese shop.  One pound bag ( would be about £1 ) may

make more than two-pound ( 1 Kg ) of  Rice-cake.  The size of a cake in the top photo is 2″x1.5″x 0.5″ —–

half of a bag may make 9 of such cakes ( Using 4.5″x 6.5″ food container ) and it would be a good

amount for 3 to 4 people’s meal.  ( One such cake is equivalent to one bowl of a boiled rice ).

To start, mix the powder with small amount of water, then gradually adding the water to make proper mix.

It should be more soggy than a bread making dough.  Still, the mix shouldn’t run down even if the

container was hold 45 degree but it allow the air bubble to come up slowly when you hit the bottom.

( You need to hit many times, and pierce the bubbles —— or it will blow-up when heated  🙂  )

The mix should be less than 1/2″ deep in a container.  Never attempt to make thick big one  😀

( Instead,  you can stuck together many pieces of cooked  Mochi to make it big —->Kagami-Mochi )

When the mix is ready, put a cover and put into Microwave cooker,  Med’ High —– 5 minutes.

( You may better watching inside of cooker —– if the rid of container

was blow up, Switch off. )

When it was cooked, then have a good use of your brain to take the

cake out of container.  Use of potato starch would save the stickiness.

Cut the cake in your taste.  And it is good to eat straight. —— wrap up

with Sea-Weed (Nori ) with a cake a bit wet with Soy-source.

Or put into a  Soy-source based soup ( with chicken what so ever)

like dumpling.  It called O-Zouni.

Which ever the cooking,  it’s better to give a bit of baked skin which

would enhance crispy flavor.  Japanese use charcoal fire to bake them,

though,  I found a use of gas-torch is pretty handy and effective too.  Ha ha ha  😀

( The truth is, my electric grill has been used for storage of food staff, and full-up —– sorry )

To make O-Mochi from the Glutinous rice powder is, not only it is much cheaper but unlike

plastic wrapped Japanese Kiri-Mochi, it is free from any artificial additives and white breach

——- since, dry powder needs no preservatives.

Once you found your formula,  mixing and cooking wouldn’t take more than 15 minutes.

So, try O-Zouni.  And have a flavor and taste of Japanese New Year.



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