Linda,
here's more information than you probably want - it is an interesting topic that I came across when looking for gluten free recipes for my celiac niece.
I have included a traditional technique: a stove-top and a microwave method: a dessert and cake recipe: two web-sites: and a book.
The cake is yummy......MOCHI - Traditional Method
sweet glutinous rice [traditionally brown rice]
Steam glutinous rice until done. (Done usually means soft, sticky, but not too soft.) Mash and pound the steamed rice fully so that no grain should be left at all. When pounding is completed, pick it to bits and ball up. May take approx. 60 mins.
There are several ways to season: roll in sugar, corn or potato starch, or soy flour[debittered]; cover with jam/preserves; enclose jam/preserves; or mix in herbs, spices or finely chopped fruit or vegetables.
When freshly made, no extras are needed.
Most modern-day Mochis are made with Mochiko which is sweet glutinous rice flour made from Mochi rice [either brown or white]. This sweet glutinous rice is available from asian or Japanese grocery or supermarkets or selected supermarkets in their Asian cooking sections.QUICK MOCHI - [gluten and dairy free]
1 cup white sugar
2 1/2 cups water
1 lb. box mochiko
1/4 teaspoon food coloring
corn starch for dusting
Dissolve sugar in water, then bring to boil in saucepan. Lower heat and add mochiko. Beat dough until shiny. Add a little hot water if dough is too firm. Remove from heat. Cool slightly.
Knead dough on dusted surface and let cool thoroughly. Cut into strips and dust with starch to stop from sticking.
MICROWAVE MOCHI - [gluten and dairy free]
2 cups mochiko flour
1-1/2 cups sugar
1 can coconut milk [ not cream]
plus water to equal 2-1/4 cups liquid
Mix ingredients well until lump-free. Pour into large lightly greased microwaveable tube or ring cake container. Microwave on high for 12 minutes. Slice into cubes then roll in corn starch.
COCONUT CUSTARD MOCHI - [gluten free]
1/2 cup butter
4 eggs
3 cup sugar
4 cup mochi flour (sweet rice flour or Mochiko)
3 tsp. baking powder [celiac - use GF]
13.5 oz can coconut milk plus water to make 2 cups liquid
12 oz can evaporated milk plus water to make 2 cups liquid
2 tsp. vanilla essence
Cream the butter, eggs and sugar with electric mixer at medium speed. Add mochi flour, baking powder, milk mixtures and vanilla.
Mix well. Pour into a greased and floured 9 x 13 inch pan. Bake for 1 hour approx 350oF. Let cool in pan. Cut mochi into cubes when cold. Dust with corn starch or powdered sugar to stop pieces from sticking together.
TRIED: Mochi Cake - gluten free
1 lb mochiko
2 1/2 cups sugar
2 tsp baking powder [celiac - use GF]
1/2 cup melted margarine or oil
3 cups milk
5 eggs beaten
2 tsp lemon essence
1 tsp vanilla essence
1 cup dessicated coconut [shredded]
In large bowl, combine mochiko, sugar and baking powder. Add remainders and mix well. Pour into 9 x 13 pan. bake 1 hour at 350oF. cool. makes 24 servings. Excellent/yum.Japenese Mochi Making
http://www.humnet.ucla.edu/humnet/folklore/folk15/Cindy%20Wong/home.html
Article: Mochi Celebrates the Season
http://www.tokyoclassified.com/tokyominifeaturestories/300/tokyomini3featurestoriesinc.htm
Hawaii's Best mochi Recipes by Jean Watanabe Hee
ISBN: 1566473365
Format: Softcover, 9x6.5, 112pp.
Pub. Date: 2000
Pub.: Mutual Publishing
[EDITOR'S NOTE:
Hawaii's Best Mochi Recipes]
