This is a snow-flake yuzu mochi I bought. A bit different from those I made.
The technique to grate the mochi differs obviously :
Their recipe too. They used sticky rice flour, corn syrup, and artificial stuff… Not so healthy.
As I was there, I took other samples. I’ll make them too in a few days.
Yesterday, I told you :
To obtain those refreshing “Summer mochi” texture, 3 types of flour are used :
1. sticky rice starch
2. warabi (bracken)
3. kuzu (arrow root)
Or a combination.
There are slight differences of texture.
The first gives something more like a paste, solid, easy to shape by hand, not transparent. It’s not melty unless you add lots of syrup.
The kuzu more like a melty jelly, very transparent. It’s not possible to shape it, you need a mold.
The warabi… in between. I’d say it’s the easier to use for a beginner, well for me.
So the first was sticky rice starch.
These 2 are “classical warabi mochi”, made of bracken flour. They are unflavored inside, the first are covered with kinako + sugar, the second with macha + sugar.
These are kuzu mochi. Kuzu (kudzu) is arrow-root. It’s the transparent part. The inside in azuki bean paste (koshian).
Well, I have too many for me now, not all are on the photo… And they are much more sugared than home-made. A serving is 2 pieces of the yuzu mochi, 3 pieces of warabi mochi, one piece of kudzu mochi. I’ll freeze some for later.