Mochi

[3] In terms of starch content, the rice used for mochi is very low in amylose and has a high amylopectin level, producing a gel-like consistency.

[6] The cultural significance of mochi in Japan is unique, though it has elements in common with other auspicious foods in other Asian countries.

[7] According to archaeological research, the homemade production of mochi increased beginning in the 6th century (Kofun period), when earthenware steamers became popular in every household, mainly in eastern Japan.

According to the Ōkagami compiled in the 12th century, emperors and nobilities used to put mochi into the mouths of babies that were 50 days old.

When people ate kagami mochi after the New Year period, they avoided cutting it with a hōchō (knife) so as not to violate the kami, and smashed it with a wooden hammer after it naturally dried and cracked.

[13] Mochi continues to be one of the traditional foods eaten around Japanese New Year and is sold and consumed in abundance around this time.

Sakuramochi is a pink-coloured mochi surrounding sweet red bean paste and wrapped in an edible, salted cherry blossom leaf; this dish is usually made during the spring.

[16] Kashiwa-mochi is white mochi surrounding a sweet red bean paste filling with a kashiwa oak leaf wrapped around it.

[17] Traditionally, mochi making is an important cultural event in Japan that involves members of a local community or family.

Although less common today, the traditional process still exists in most rural areas, as well as in urban temples, shrines, and community spaces, especially in the days leading up to the new year.

The flour is mixed with water and cooked on a stovetop or in the microwave until it forms a sticky, opaque, white mass.

[24] With modern equipment, mochi can be made at home, with the technology automating the laborious dough pounding.

One study found that in kantomochi rice 172 and BC3, amylopectin distribution varied and affected the hardness of mochi.

Kantomochi rice produced harder, brittle, grainy textures, all undesirable qualities except for ease of cutting.

The best method for freezing involves wrapping each mochi cake tightly in a sealed plastic bag.

[35] Glutinous rice is nearly 100%[36] composed of amylopectin and almost completely lacks its counterpart, amylose, in its starch granules.

[36] The table below summarizes the amylose and amylopectin content of different starches, waxy and nonwaxy: The soaking of the glutinous rice is an elemental step in the preparation of mochi, either traditionally or industrially.

The chemicals that make up the flavour of plain or "natural" mochi are ethyl acetate, ethanol, 2-butanol, 2 methyl 1-propanol, 1-butanol, isoamyl alcohol, 1-pentanol and propane acid.

[43] Mochi is usually composed solely of glutinous rice, however, some variations may include the additions of salt, spices and flavourings such as cinnamon (cinnamaldehyde).

Sensory assessments of the hardness, stickiness and elasticity of mochi and their relationship with solute concentration and heating time were performed.

As a result of this risk, Japanese authorities put out yearly warnings, advising people to cut mochi into small pieces before consumption.

In Taiwan, a traditional Hakka and Hoklo pounded rice cake was called teuchi or tauchi (Chinese: 豆糍; pinyin: dòu cí) and came in various styles and forms just like in Japan.

Traditional Hakka mochi is served as glutinous rice dough, covered with peanuts (粢粑; zī bā) or sesame powder.

In Hong Kong and other Cantonese regions, the traditional lo mai chi (Chinese: 糯米糍; Jyutping: no6 mai5 ci4) is made of glutinous rice flour in the shape of a ball, with fillings such as crushed peanuts, coconut, red bean paste, and black sesame paste.

In Philippines, a traditional Filipino sweet snack similar to Japanese mochi is called tikoy (Chinese: 甜粿; Pe̍h-ōe-jī: tiⁿ-kóe).

The Philippines also has several steamed rice snacks with very similar names to mochi, including moche, mache, and masi.

They are also made with the native galapong process, which mixes ground slightly fermented cooked glutinous rice with coconut milk.

In Indonesia, kue moci is usually filled with sweet bean paste and covered with sesame seeds.

[69] There is also kuih tepung gomak [ms], which has similar ingredients and texture to mochi but larger in size.

[70][71] In Singapore, muah chee is made from glutinous rice flour and is usually coated with either crushed peanuts or black sesame seeds.