Kori mochi (also called kanmochi) is mochi dried through the cold of winter, in Toyama and other snowy regions of Japan; makers there dry it outdoors for months. Serve it with green tea.
Kori Mochi (Dried Rice Cake, Home Version)
Dessert
Candy confections
Medium
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Plain mochi cut into thin slabs and dried until hard and light so it keeps for months. This is a home adaptation that dries indoors in days rather than in months of winter air. Makes 24 pieces in about 72 hr 45 min.
Prep
20 min
Cook
25 min
Cooling
72 hr
Total
72 hr 45 min
Yield
24 pieces
Diet
Dairy free, Vegan
Ingredients
Adjust yield
pieces
Scales from a half to a double batch; give a bigger batch a little more time.
- 2 ½ cups (300 g)glutinous rice flour (mochiko)
- ⅓ cup (60 g)granulated sugar
- 1 ¾ cups (420 ml)water
- 2 oz (60 g)potato starch, for dusting
Baking tools for this recipe
Instructions
- Whisk the rice flour, sugar and water in a heatproof bowl until smooth. Cover with plastic wrap and vent one corner.
- Microwave on high 2 minutes, stir with a wet spatula, then microwave 2 more minutes and stir again. Repeat in 1-minute bursts until the dough is translucent and sticky, about 6 to 7 minutes total.
- Turn the hot mochi onto a tray dusted with potato starch. Pat out to a slab about 3/8 inch (1 cm) thick and let cool 20 minutes.
- Cut the slab into rectangles about 1 x 3 inches (2.5 x 7.5 cm). Dust off the extra starch.
- Lay the pieces in a single layer on a wire rack or screen in a cool, dry, breezy spot out of sun. Turn them twice a day.
- Dry for 3 to 4 days, until completely hard and lightweight, with no soft center. A food dehydrator at 135 F (57 C) takes about 10 to 14 hours.
- To eat, soak in warm water 5 minutes, then simmer in soup or toast in a dry pan until puffed and golden. Cut small and chew well.
Tips
- Slice thinly. Thick pieces dry on the outside and stay soft inside, which invites mold.
- Fully dry pieces snap rather than bend.
- Soaked then grilled pieces go well with soy sauce and nori or with sweet bean paste.
- Dry the pieces completely. Any soft spot can grow mold, so discard anything that smells sour or shows fuzz. Mochi is a choking hazard: soak, cook and cut into small pieces for children and older adults.
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Recipe FAQ
How long does it take to make kori mochi (dried rice cake, home version)?
Plan on 20 minutes of prep and 25 minutes of cooking, plus 72 hours to chill. The recipe makes 24 pieces.
How should I store kori mochi (dried rice cake, home version)?
Store fully dried pieces in an airtight container in a cool, dry place for up to 3 months; freeze for longer.
Can I make kori mochi (dried rice cake, home version) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Is this recipe vegan?
Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.
Estimated · per serving
Nutrition
Per serving = 1 of 24 servings this recipe makes.
55
Calories / serving
0.2g
Fat
12.5g
Carbs
0.8g
Protein
2.5g
Sugar
Whole recipe (24 servings): ~1320 cal · 5g fat · 300g carbs · 19g protein · 60g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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