Making Mochi at Simpson UMC and Another Extreme Dessert

imageThe congregation and many other interested persons gather together in December each year to make mochi from scratch.

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Mochi is a rice cake made by steaming rice and either pounding the cooked rice with wooden mallets or grinding it until the desired sticky consistency is reached.

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The Simpson method involves running through three separate grindings.

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The paste is then cut into sections and rolled into balls and fashioned into the cake shape with a cornstarch dusting to keep everything from sticking together.image

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The excess cornstarch is dusted off resulting in a cornstarch haze making even children into grey haired workers.

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Last the little cakes are given one last brush and packaged into one pound bags.

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The two most common uses by my family are roasting or toasting the mochi and dipping it in a sweet mixture made from shoyu (soy sauce) and sugar or on New Year’s Day my Dad used to make for good luck a mild fish soup called ozoni with some napa cabbage, kamaboko fish cake and a piece of mochi.

I have made a couple of my own new uses.  I toast my mochi in a pan with some butter, the outside is crispe and the inside is soft.  I then pour honey or spread a small amount of Nutella.  Yum, think my Mom and Dad would approve!

8 thoughts on “Making Mochi at Simpson UMC and Another Extreme Dessert”

      1. My youngest sister-in-law and her partner take part in an annual noodle-making day at their church. I’ve never gotten to attend, but would love to someday. Everyone takes turns and the kids learn from the adults. It’s pretty awesome.

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