00:00 - Opening
00:18 - Making the Dough
02:29 - Steaming
03:40 - Kneading
05:12 - Shaping
07:42 - Assembling Kagami Mochi
09:05 - Ending
Hello!
In this video, I made mochi using glutinous rice flour. While I demonstrated how to make Kagami-Mochi, you can also use this recipe to make Kiri-mochi.
Kagami Mochi is a traditional Japanese New Year decoration made from two stacked round rice cakes (mochi) of different sizes. The larger mochi is placed on the bottom, and the smaller one is stacked on top. A small citrus fruit, typically a Japanese mandarin called daidai or a Satsuma mandarin, is often placed on the topmost mochi.
This recipe uses glutinous rice flour, you won’t need a bread machine or stand mixer. This mochi is soft and contains more moisture than usual, so be sure to adjust the cooking time accordingly.
Because it stays soft for a longer time, it’s perfect for dishes like Kinako-Mochi or Anko Mochi!
On this channel, I share the daily life and recipes of a Japanese housewife living in Northern California. Please subscribe to my channel if you like!
==Ingredients==
(For one layer of Kagami Mochi)
Glutinous rice flour: 130g
Water: 105ml–110ml
Cornstarch: as needed
Note: The water amount may vary depending on the type of glutinous rice flour you use. Adjust as needed based on the dough’s consistency.
==Tips for Storage==
For storing completed Kiri-mochi or round mochi, wrap them in plastic wrap and place them in a resealable bag for freezing.
When reheating, dampen the frozen mochi with water and microwave until soft. In my 1200W microwave, I heat the mochi in 10-second intervals, checking after each.
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