‘Mochi’ is often translated as ‘Rice Cake’. It is a rubbery chewy thick paste made of steamed short-grain glutinous rice pounded. There are some easier methods to make ‘Mochi’.
This is a very simple savoury ‘Mochi’. Ingredients are Daikon (White Radish), Glutinous Rice Flour and Salt. Because it is so easy to make, you can add other ingredients such as Spring Onion or Dried Shrimps to create a variety of flavours.
10 Mochi Cakes
1 medium size Daikon *about 300g
1/4 to 1/2 teaspoon Salt
1 cup & extra Glutinous Rice Flour
Oil (Canola, Sesame, Olive, etc.) for cooking
- Remove skin and finely grate Daikon. It should look like shaved ice or wet snow. Add Salt and Glutinous Rice Flour and mix well. You probably need to add extra Glutinous Rice Flour to achieve the firmness that you can form round cakes by hands.
- Heat 1 tablespoon Oil in a large frying pan, non-stick pan preferred, over medium low heat, place 5-6cm rounds and cook until golden on both sides and cooked though.
- Serve with Ponzu (*OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar), Sweet Soy Sauce (*OR 1 tablespoon Soy Sauce & 1 teaspoon Sugar), OR a dipping sauce of your choice.