Happy 2013! Christmas and New Year's are big holidays for a lot of Japanese Americans. I used to make mochi every Christmas, but lately it's been less often. I was able to make some with Blake's (my fiance) family the other day. Before that, the last time I had helped make mochi was back in 2008 at my relatives' place!
I still haven't mastered how to make perfectly smooth, flawless balls, but they are so delicious when they're fresh and soffffft. I'm not a huge fan of the an (red bean paste) ones, but they are good when they're steamy hot and freshly made or when someone like my cousin, Ashley, heats them in a pan. Hm...It's also good with ice cream in the middle or even if you bake the chewiness into a bread.
They made white, green, and red mochi (See the rice soaking below):
Here's one way to do it (others pound it, which I think takes too long):
I still haven't mastered how to make perfectly smooth, flawless balls, but they are so delicious when they're fresh and soffffft. I'm not a huge fan of the an (red bean paste) ones, but they are good when they're steamy hot and freshly made or when someone like my cousin, Ashley, heats them in a pan. Hm...It's also good with ice cream in the middle or even if you bake the chewiness into a bread.
They made white, green, and red mochi (See the rice soaking below):
Here's one way to do it (others pound it, which I think takes too long):
