Tuesday, January 3, 2012

Tuesday’s Cupful: Background on Mochi Cake

A Japanese celebratory tradition
Enjoying mochi cake stems from the unique consistency of the final product. Mochi cakes tend to have more of a gummy or gelatinous feeling in every bite compared to cakes made from wheat flour. Many first-timers may confuse mochi cake for a pudding or custard. The customary pounding of mochi-based cakes comprises a part of the traditional Japanese New Year celebration aka Mochitsuki that dates back several centuries in Japan. Mochiko flour is made from sweet-glutinous rice, which lends its sticky texture to any mochi cake.

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