Because it is a powder, it is easier to have Mochiko in your pantry longer, and it is much simpler to use it to make Mochi than pounding steamed sweet rice. It becomes Mochi by adding water and steaming. Mochiko is basically powdered sweet rice. It is crucial to use Mochiko, sweet rice flour, in this recipe to make the chewy texture of Mochi we’re looking for. It is much more pliable and soft for an extended time, but the taste is not compromised.
And that’s the reason why here we made Sweet Mochi using Mochiko (sweet rice flour) and sugar. Mochi made from cooked sweet rice doesn’t stay fresh and soft too long, and usually needs to be cooked to be able to be eaten again. Mochi is often eaten in New Year’s Ozoni soup or baked with soy sauce. Although Mochi rice is called “sweet” rice, it is not sweet at all, but it is super sticky. The paste is then formed into cakes or blocks. Mochi is usually made from sweet rice (also called Mochi rice) cooked and pounded until it becomes a paste that is very sticky and smooth. Mochi is Japanese sticky rice cake used both in savory and sweet dishes. Once you taste it, you may not want store-bought ones any more anyway. People like us living outside Japan may not have such access to this delicious dessert, however, once again, we can make it at home! Homemade Daifuku is so soft and yummy, and surprisingly easy to make if you follow the steps. Today, you can buy Daifuku Mochi everywhere in Japan, from Japanese sweet shops to convenience stores. Then, sugar was rare, but Daifuku became more like today’s when sugar was more readily available to people (even though it was still very precious) 200 years ago. It was first made almost 700 years ago, but not as a sweet dessert. Daifuku Mochi is one of the most traditional but very popular Japanese sweets. Daifuku Mochi is rice cake with Anko, sweet red bean paste, inside.
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