Let’s Make Mochi!

Mochi: it may literally just refer to a Japanese rice cake, but if you’ve tried it, you know that it has an irresistible texture and can be filled and transformed in countless ways. In this class, taught by guest chef Catherine Zhang, author of “Mochi, Cakes and Bakes,” you’ll learn how to make your very own mochi.

Whether it’s to enjoy around the upcoming Lunar New Year or just as a no-reason-needed treat, homemade mochi will put the refrigerated stuff from the grocery store to shame.

Though it’s traditionally made with hand-pounded white rice, Catherine’s modern version turns to pre-ground glutinous rice flour to make the process shockingly easy.

You’ll learn how to achieve mochi’s characteristic texture by either steaming or quickly microwaving. Catherine will make sure you know how to knead your mochi dough, which is the critical step to getting that creamy, chewy texture.

Then, it’s on to the fun stuff: fillings. You can prepare mochi in any number of ways, including savory applications, like mochi wrapped in seaweed and flavored with soy sauce.

In our class, though, we’ll make two sweet mochi fillings: tiramisu and mango coconut. Catherine will show you how to stretch your mochi dough around the fillings, making satisfyingly symmetrical mochi that look nearly as good as they taste.

As we cook, you’ll learn about the history of mochi, its role in Japan and elsewhere, and get inspiration on other flavorings and combinations to try.