Making mochi: Why this Japanese delicacy is taking over

Mochi is more than just a dessert; it's a piece of Japanese culture dating back centuries. The history of this delicate treat begins in ancient Japan, where mochi played an important role in religious ceremonies and symbolised prosperity. Traditionally prepared through mochitsuki, which means "rice pounding," it was an element of communal effort and unity. Today, mochi is an indispensable part of New Year's celebrations in Japan, where a special mochi called kagami mochi is prepared to symbolise health and prosperity.

You can find mochi on tables during many holidays and events. From weddings to festivals, its presence signifies happiness and longevity. Moreover, mochi has gained popularity outside Japan, becoming a beloved dessert worldwide. How to make mochi at home? Try this recipe.

Although the taste and texture of mochi may seem complex, it's surprising how simple its basic ingredients are. The key element is glutinous rice flour, known as mochiko, which gives mochi its characteristic springiness. To this, we add water and sugar to achieve a perfectly smooth mass.

Ingredients and proportions:

• 200 g glutinous rice flour (mochiko)
• 200 ml water
• 100 g sugar
• optional filling, e.g., 500 g fresh strawberries, strawberry jam or red bean paste

In modern recipes, you can find additional ingredients like strawberries or various fillings that add a new dimension of flavour to mochi. Potato starch can also help in working with sticky dough, making it easier to shape. Due to these ingredients' simplicity, mochi is so unique and accessible to anyone wishing to try their hand at making it.

Making mochi is a ritual that delivers delicious results and brings people together. The traditional method, called mochitsuki, is an art in itself. It involves pounding glutinous rice using wooden mallets in special vats. This requires considerable strength and precision, but results in delicate, springy mochi ready to be enjoyed.

How to prepare mochi at home? Making mochi at home is simpler than it seems. Start by mixing 200 g of glutinous rice flour with 100 g of sugar in a large bowl. Add 200 ml of water to this dry mixture, stirring until you achieve a smooth mass without lumps. Then place the bowl with the mixture over a pot of boiling water to steam the dough for about 20 minutes. Stir occasionally until the mass becomes translucent and springy.

If you plan to fill mochi with strawberries, wash them, remove the stems, and dry thoroughly. For larger fruits, you may cut them in half. Once the dough is ready, place it on a surface generously powdered with potato starch to avoid sticking. Gently knead until it becomes more elastic.

Tear off a piece of dough, flatten it in your hand, and place a strawberry or other filling on it. Then wrap the dough around the filling, forming a ball. Coat each mochi in additional starch to prevent them from sticking together, and brush off any excess.

You can serve the prepared mochi immediately or chill it in the refrigerator, which helps achieve the right consistency.

Mochi is a dessert that can be served in various ways, adding to its versatility. Traditionally, mochi like daifuku is served at room temperature. An ideal accompaniment to mochi is a cup of Japanese green tea, whose delicate bitterness perfectly balances the sweetness of mochi. It's important to serve mochi in an aesthetically pleasing manner – on small, decorative plates, which emphasises its elegance.