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Add your favorite ingredients on your fresh mochi...
Red bean mochi
Radish mochi
5
When you hear the beep sounds, press 取消 (Cancel),
Take out the bread pan quickly
and place it still till it can be
touched by hand (5
6
Take out the mochi
(from the bottom)
Heat-resistant
trays or bowls
7
Take some mochi and knead it
into to a ball
Eat immediately
Store it
Peanut mochi
10 min).
Wet hand thoroughly
Kneading flour
(sprinkled with flour in advance)
wet hand with water in advance.
sprinkle some kneading flour on
hands in advance.
Time required: about 1 h
Mix with other ingredients in the middle...
Black sesame seed mochi
When making mochi, add 2
3 teaspoons
of black sesame seeds and a small amount
of salt bit by bit.
Shad dock mochi
When making mochi, add ½ mashed shad
dock peels (the yellow part) and a small
amount of salt bit by bit.
The taste of mochi may vary due to the
amount of water,amount and type of
sticky rice, new or old rice used, etc.
The skin of mochi will become hard if
it is left out for a long time.
The proper preservation method
of mochi.
When it is cooled down, dust off the
kneading flour.
"When it is placed indoors"
It can be preserved for 2 days when
placed in a place of low humidity and
temperature.
"When it is kept in a refrigerator"
It can be preserved for a month when
packed in the well-sealed double bags.
Take out mochi from
bread pan directly and
wrap it with cling film. It
is easier to make
Japanese mochi.
EN81
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