In reality, I rarely see any mochi foods made from pounded rice here. In America, mochi can refer to any dessert made from the glutinous rice (mochikome) or glutinous rice flour (mochiko). Desserts made using the flour usually have different names. In Japan, the word “mochi” most commonly refers to the first method. So you have two ways of making mochi: either pound cooked rice to make a cake or use the rice flour to make some sort of treat. However, in America, us Japanese Americans usually use the term mochi to describe any rice cake dessert that is made from the glutinous rice flour, or mochiko. It does not have any sugar added and can be eaten in savory dishes as well as desserts.
Traditionally, mochi in Japan refers to a dish made from pounding this sticky rice into a dense rice cake.
In English, it’s called glutinous rice, but more on this misnomer later. Mochi is a Japanese food that is made from a very sticky type of rice called mochikome.
#STRAWBERRY MOCHI FREE#
Bonus – this mochi dessert is naturally gluten free and vegan. With only four main ingredients and no special equipment, you can have perfectly chewy, just lightly sweetened mochi cake at home. Are you looking for a basic but delicious mochi recipe? Try chi chi dango! It is the easiest homemade mochi recipe.
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