This traditional rice cake is made during the Mochitsuki ceremony where rice is pounded to a paste using a wooden mallet called Kine and a mortar known as Usu. It is a two-person job where one turns the dough and the other hammers it repeatedly in a trance-like rhythm.
In Japan, Mochi is most commonly eaten during the first few days of the new year, but it can be bought all year round from grocery stores and supermarkets. You can also make an abridged version at home using a Microwave oven in just 30 minutes.
I've adapted the original recipe that makes white Mochi and use Pandan (Screwpine) extract to tint them green and also to incorporate the lovely Pandan aroma. You can also use other flavours such as Green Tea.
Click here for my Daifuku Mochi recipe. Please leave a comment or provide your valuable feedback in the Comment box. For more recipes and food posts, please visit Malaysian Cuisine