Make fresh homemade mochi at home using a stand mixer as a convenient alternative to traditional pounding. Fill with your favorite fillings, coat with sweet or savory toppings, or enjoy in soups.
Measure 450 g glutinous rice and 400 ml water. Add the rice and water to a rice cooker and cook until the rice is steamed and soft, following standard rice cooker instructions.
2
Transfer the cooked glutinous rice to the stand mixer bowl.
3
Using the stand mixer's paddle attachment, mix the rice on medium speed for 15–20 minutes until the grains completely break down and the mixture becomes smooth, sticky, and develops that characteristic soft, chewy mochi texture.
4
Dust a work surface with cornstarch or glutinous rice flour and transfer the mochi mixture onto it.
5
While the mochi is still warm, gently knead it on the dusted surface to form a flat sheet. For filled mochi, place a spoonful of red bean paste in the center, wrap, and gently shape into a ball.
6
For kinako mochi, mix kinako powder and sugar together on a plate. Roll each shaped mochi ball in the kinako-sugar mixture to coat.
7
Serve the mochi immediately while still warm, or refrigerate for later. Use in Japanese New Year soup, red bean soup, or enjoy with your preferred toppings.
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