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SEARCH RECIPES: LOCATION: Recipes >> Asian >> Mochi 02    Mochi 02 MOCHI glutinous rice Steam glutinous rice until done. (Done usually menas 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, pluck it to bits and ball up. There are several ways to season: sugar with soy sauce, soybean flour(powdered), bean jam(covered or inside) and mugwort(mixed). However, when it is still fresh, no flavoring is needed and it is very enjoyable on its own. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. 6 of 12 people found the following review helpful: Taste: Ease of Prep: Appearance: Good eating!, September 16, 2004 - 03:17 PM Reviewer: Anonymous from Colorado, USA I tried this for the first time in Japanese class two years ago, and ever since, I've been in love with the taste of mochi! You can make it sweet, plain, or a bit bitter, and all the combinations taste good! There's really no other way to describe mochi than as a good food for winter or summer. One thing I do have to say is that if you don't eat it hot or warm, the mochi loses some of its enjoyable flavor. Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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