When is the best time to eat mochi? How to make mochi at home

Nowadays, the pressure of life is relatively high, and it is inevitable that sometimes you may not be in a good mood. At this time, tasting some sweets can eliminate fatigue, adjust your mood, and relieve stress. But you can only "taste" a little bit, and don't eat too much. For example, mochi is such a food. If you are used to eating it, you can try it!

Contents of this article

1. When is the best time to eat mochi?

2. How to make mochi at home

3. How to make mochi chewy

When is the best time to eat mochi?

Nutritionists say that the best time to eat desserts is around 10 a.m. and 4 p.m. During this time, eating a little bit of dessert can eliminate fatigue, adjust your mood, and relieve stress. But you can only eat a little bit and not too much.

High-calorie desserts should be eaten after meals. Except in the morning and morning, try to avoid eating desserts on an empty stomach, because when the stomach is empty, the effect of calorie absorption is the best, and it is easy to eat too much without realizing it. High-calorie desserts such as cheesecake are better eaten after meals, because they are digested together with the food fiber in the meal, the calorie absorption will be relatively small, and it is not easy to eat too much.

How to make mochi at home

Ingredients: glutinous rice flour, matcha powder, powdered sugar, tapioca flour, salad oil, milk.

1. First put tapioca flour, glutinous rice flour and matcha powder together, stir well and sift, then add some powdered sugar and stir well, add some milk and continue stirring, and keep stirring until there is no powder and it becomes smooth.

2. Then add salad oil and stir evenly. Cover with plastic wrap and put it in the steamer. Steam it over high heat for about ten minutes. Use a chopstick to insert into the mochi and if it can easily penetrate, you can take it out.

3. Then start making the popping paste, which is to mix some powdered sugar, matcha powder, and glutinous rice flour evenly, add some water and stir, then pour it into the pot and simmer slowly over low heat. You need to stir to avoid sticking to the pot, and simmer until it becomes thick. The more glutinous rice flour you add, the thicker it will be, so you need to control it well.

4. Divide the steamed mochi into small balls, then roll them into round shapes. Flatten them and wrap the fillings in them. Then roll them into round shapes again and coat them with a layer of glutinous rice flour.

How to make mochi chewy

If you want to make mochi chewy, you need to prepare butter, pure milk, sugar, corn starch, and water-ground glutinous rice flour. Except for butter, pour all the other ingredients into a bowl and leave them for a few minutes. Stir evenly with a spatula, press the small particles evenly and leave them for a few minutes to stir before steaming. Bring to a boil over high heat and then change to medium heat to continue steaming. This process takes about 20 minutes. Wait until the batter solidifies. After the mochi is steamed, take it out, add butter while it is hot and melt it completely, stir evenly with a spatula, put on disposable gloves, knead and press while it is hot to allow the batter to fully absorb the butter.