525 grams (three 200-ml cups) glutinous rice (mochigome), 1/3 cup (50 grams) sasage or azuki beans, 350 ml water used to boil beans (add water to make up for the amount lacking), a little more ...

Specifically, it’s made from short-grain sweet or sticky rice, such as Mochigome rice. The rice is cleaned, dehydrated, and finely milled into the consistency of flour. Like other types of rice ...

Traditional Japanese mochi is made of a sweet glutinous rice called mochigome that is steamed, pounded into dough, and formed into a ball. Modern and Americanized versions of mochi often include ...