![]() ![]() That’s because when we pull the dough and pinch to close the mochi, the layer concentrates at the bottom. Nevertheless, homemade mochi tends to have a thick layer on the bottom. Ideally, a balanced mochi will have a slightly thick center and a thinner outer layer. So make sure to chill the filling before you wrap so it’s not sticky or pliable. When the filling is still warm and soft, it can be bothersome to wrap the mochi layer around. (I’m asking one online shop to carry shiratamako and ship internationally for us… crossing fingers!)ĥ Useful Tips for Wrapping Mochi 1. Your local Japanese grocery store should carry shiratamako. The flour is so much more flexible to work with, and you’ll get a really smooth and bouncy texture for the dough. It’s also the most commonly used ingredient to make daifuku at home in Japan. ![]() While mochiko is cheaper and more widely accessible, I always prefer shiratamako when comes to making Japanese sweets like daifuku mochi. The former goes through special processing which yields a very fine and elastic texture. In case you’re wondering, shiratamako and mochiko are both glutinous rice flours, however, it is different in taste and texture. It’s easier and quicker, and the result is wonderful. In this recipe, I’ll show you how to make the dough using the second method with shiratamako.
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