What is the Best Way to Make Mochi at Home? — The Kitchen Gadget Test Show

What is the Best Way to Make Mochi at Home? — The Kitchen Gadget Test Show

– All right. (claps) It’s the moment I’ve been
waiting for all week, because I have been wanting
to test the mochi maker. For the longest time ever, I’ve been obsessively
watching all the YouTube clips on the guy pounding the mochi. (men shouting) That inspired me to make mochi at home. Very simply, mochi is a
chewy Japanese rice cake that is usually made with
sweet glutinous rice. So, what is the best way
to make mochi at home? Can use a machine, which I have here, or you could do it by hand. So this one is the Tiger Mochi
Maker for about two to $300, and then we got the Zojirushi
for about three to $400. We’re gonna start the machines first because it’s gonna cook
the rice, then pound it. So you’re gonna take the bowl out, add the water first, and the steam from the water
is what’s gonna cook the rice. Okay, water in, basket
in, in goes the rice. And this is already pre-soaked rice. Very simple. Same with this. Rice is in. Level it out. Lid on. Okay, so this is what we figured out with these two machines. So for the Tiger, it’s pretty simple. You click on steam to cook the rice, and then you’ll press pound and it’ll start pounding the rice. For the Zojirushi, there’s an auto button right in the middle and this will steam and
then pound it for you, like straight through. Also, if you wanted to do it separately, there’s a two separate
pound and steam button. So we’re gonna move these to one side, and then start making mochi by hand. So one of the hardest
things about making mochi is the process of kneading
and beating the rice to make it super elastic, super glutinous, you want it to be stretchy,
the stretchier the better. Because this requires a lot of work, I am going to invite my
friend Ian to come help me. Come on, Ian! Join me in the pounding
party, pounding party. And we’re just gonna
put it on the counter, and then we’re just
gonna start beating it. This is kinda fun. – It’s getting–
– Yeah it’s getting there. – Stretchy. – Definitely getting there. So if you look at our mochi,
it’s looking pretty good. We’re gonna try to act like
the professionals in Japan, and there’s on guy kinda
like flipping the rice and the one guy’s pounding it, but you can’t pound my hand. Every time I do that, you beat once. Right? (machine buzzing) Oh, beep! See the rice is cooked,
and we’ll press pound. I’m fascinated with
what’s going on over here. Been the same amount of time, but you can tell the Zojirushi
definitely has more power. Also, if you look at it side by side, my ball here, it’s
definitely more developed than the Tiger machine. I mean, I have faith that
this is gonna achieve what this is achieving eventually, it’s just slower and less power. Okay guys, the Zojirushi,
first one to be done. I think we kinda gave
up on the hand method just because the rice
seems a little overcooked, it seems too, like, too wet. I’m a perfectionist and normally I would
just like finish that, but we have the mochi gadget, it will make your mochi perfectly. You don’t even know how
excited I am about this. The Tiger. Grab this guy out. And then it comes with
this little rolling pin so that you can roll out your mochi and shape it however you like. Obviously there’s so many
different ways to enjoy mochi. You can fill it with red bean, or something sweet, or
chestnuts or whatever, or you could just roll
it out into cylinders and dry it out and cut them, and add it to your soup
or stir fry or whatever. But this is like cooked, you know. It has good texture. Honestly, it’s a tad dry, but it doesn’t mean that
it’s not gonna work, you can just add a
little bit more moisture. Comparing the two mochi making gadgets, I would say the Zojirushi
is much more powerful, and you can tell by the
way the product came out. The Tiger, it’s still a little
bit, it’s not as smooth, right, I can still feel a
little bit of the kernels. I’m sure if we left it on longer it could maybe achieve that, but guess what, this did
it in less than an hour, it was super quick, and very precise. So in conclusion, if
you are a mochi lover, or maybe you’ve just
never had mochi before, then you definitely have
to get this product. I love it. I mean, I just love it, I love mochi, I love anything mochi, so I’m probably gonna take this one home and make mochi all day. (upbeat music)

100 thoughts on “What is the Best Way to Make Mochi at Home? — The Kitchen Gadget Test Show

  1. That "hand-made" version was as authentic as a cooking demonstration in a preschooler's play kitchen.

    I like Esther and the show but this one is a fail. It's painfully obvious that she's never made mochi – machine or handmade – in her life.

  2. Esther PLEASE start a mochi cafe that does crazy awesome flavors! Not always the same old matcha/red bean/strawberry combos – who's down for banana mochi with pesto filling???

  3. Why couldn't you be bothered to do another batch to actually compare it. Just an advert for the machines at this point.

  4. i wish they compared this to making mochi from powdered glutenous rice flour in a microwave which takes like two minutes

  5. Can't help but notice you should have put more effort into making it by hand just to illustrate how much easier buying the machine and using it is.

  6. Hi Esther. In Canto is called yoauti. We fill with chopped peanuts, shredded coconut and granulated sugar aka table sugar. Then mold to a three inch ball and coat with corn starch. Eat while is fresh. There was a storefront in NYC Chinatown that was famous for that on division street overlooking the Manhattan bridge, Nom Fung opened around the 80's also know for their soft rice rolls filled with dried shrimp scallion and sesame seeds. A new place called the Hak Box under the Manhattan bridge is doing that now.

  7. Can these machines also function as regular rice cookers? $200-400 is a lot for a machine that only makes mochi =(

  8. Mochi machines, especially at those price points, are not for just any mochi lover. You have to be making that much mochi a few times in a week for you to justify buying these. Usually not most families and the person with random mochi cravings, but perhaps businesses that sell mochi products.

    The best way for the average person to make mochi at home is not even to pound steamed mochi rice by hand, it's by using wet-milled mochi rice flour(shiratamako or even mochiko). You can make as little as you want and using a microwave and the texture will be completely smooth. Overseas it might be more expensive then making it from the rice and the hydration levels will be slightly different (you might not be able to effectively dry it out for storage), but if you just want to eat a bit there are so many easier and cheap methods than getting your own mochi machine.

  9. Just a correction: Chinese also have mochi, it’s just not called mochi. It’s called nuomici in Chinese Mandarin. I believe Koreans also have mochi.

  10. She’s great at hosting shows. I hope she finds a media and go with it. Maybe continue with a show like this where you compare devises. Maybe try a travel show but I like where she is at now.

  11. While pounding you should add water little by little until you reached your desired texture. The traditional pounding method also add them through the craftman's wet hand

  12. Is Esther really the owner of multiple expensive restaurants? She seems to have trouble with even the most basic things.

  13. I didn’t know what mochi was before watching this. But hearing how much Esther loves it, I may have to change my name to Mochi

  14. Lol. "Or maybe you've just never had mochi before..", you should definitely buy this $300-$400 machine to try it for the first time. I love the enthusiasm though!

  15. I have seen several of your kitchen Gadget tests and you are the worst tester I have seen. I would never take your word on the quality of a product when buying any kind of gadget.

  16. I just buy a bag of gluttonous rice flour and use the microwave… done in under 5 mins. I also make icecream covered mochi. Its really good.

  17. Mmmm mochi. I have to Google a recipe. Not buying a machine for hundreds of dollars that does only one job.

  18. They recommended people get a $200+ gadget if they have never tried mochi before? (4:34). This review was either bias or clueless.

  19. Are you supposed to open the lid when it's getting pounded?
    I have a feeling that's why it was so dry…

  20. Surprised this is still going. Almost everything has been done incorrectly with little planning.

  21. So… not only Japanese eat mocha. So… for the last 30 to 46 years Hmongs have made mochi in a mixer. Fun fact!

  22. did she just say that if you’ve never had mochi before you need to get the mochi machine? lol what is she talking about. does she earns a commission?

  23. I know she was comparing pounded rice options (the machine vs by hand) but unless you make mochi a lot and in large quantities to justify buying the machine, using sweetened rice flour (Mochiko is common) to make mochi is so much easier than trying to pound the rice and you can make it in the microwave.

  24. Growing up my grandma used to make it all the time in our Hmong household. She would make it in a breakmaker! All my cousins and I would watch it roll and tumble. We loved eating it with just honey. We call it “ncuav” pronounced “joua”. You can also blend up the presoaked rice with sweet corn and sugar and then steam it. That was my favorite.

  25. I've been watching mochi maker videos all month. Was stoked when this popped up in my recommended. Your voice sounds a lot like CL from 2ne1 it's crazy.

  26. this isn’t the traditional recipe for mochi though, right? in my culture, we have a treat called ncuav (gua) where we make it using the same two methods of either beating my hand or rolling it in a machine, then put them into circles to dry and later bake to make a crunchy and chewy hot snack that is paired with syrup or honey.

  27. you can always blend water + sticky rice and then microwave for a few minutes, then open the door, give it a mix and then back for some more minutes. Saved you 400 bucks

  28. 400 $ for a machine that is making some shitty , gummi …something! jUST GO AND BUY YOURSELF A BOX OF THE BEST PRALINE ! You will save at least 300 bucks

  29. I love this kinda Mochi,..fried,..served with shoyu with some sugar. tried to make mochi twice at home, with arm power, hammer style. Got really tired. I can't leave without Mochi..so I just bought da machine. thanks.

  30. the Japanese machine above comes with JAPANESE instructions ONLY. One cannot tell how much water or rice to put in it (unless you read Japanese) . Neither cant make out how to prep the rice (if needed to prep), type of rice, etc.
    and more: it only comes as 100V, whereas in America, the voltage is 120V. So, one has to buy a separated step-down transformer to bring the 120V (USA) down to 100V(Japanese). Transformer = 35US$.

  31. Are you supposed to be using the large impeller for the Zojirushi? We bought it and trying it the first time, it's behaving just like the Tiger one is, just vibrating the rice and not rotating. o_o

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