Chef Matt - You've got quite a collection of pyroceram Cookware! I thought I had a lot, but you have me beat! Love your videos - keep up the good work!
Thanks much! Vintage CorningWare is absolutely terrific. I’ve needed to stop myself from buying more when I see it at the thrift, lol. Stay tuned for a video on it at some point. Happy cooking!
Chef Matt I’ve gone to thrift stores and gotten several items at a bargain. Cast iron pans, potato ricer, several plastic containers. I was able to supply my travel trailer. Oh i forgot to tell you if you want a filling use sorbet scoop to make balls and freeze them. To make stretch the dough into s disk place the filling in the center and pinch the sides up to seal. Filling can be anko(sweet beans paste, peanut butter, and hazel spread. Hope this gives you ideas. Good luck.
Hi Matt - we just got a mochi maker but have not unboxed it. can you tell us how much rice you soak over night and how much water you added to it? Thank you! Best!
Congrats on your new mochi maker! I tend to make smaller batches more frequently, so I soak about 1.5 cups (standard, not rice cooker cups) of rice. To steam that amount, I believe I use about a cup of water. It’s not like boiling rice, where you need more liquid than rice. Of course, see what the instructions say about your particular model and experiment. It took me several tries to find the right ratio. Enjoy and happy New Year! 🙏
Wow! You got very lucky. Ya use corn stach or rice flour. There is several ways to eat mochi. Traditionally you can dip it in soy sauce with or with out sugar, Dip it in soy sauce and wrap it in nori seaweed, roll it in kinako (a soy flour sugar mixture), New Years way eat it in a soup Ozoni. During the pounding you might want to spray a little water to help make it into a smooth dough. Also to make portions. You can do it two ways. Easiest just pour and flatten and cut it into rectangle when it cools and sets. Making balls pinch the dough into the center to form a smooth skin and place pinch side down. To reheat grill toaster oven until it puffs or pan grill until it puff turning it as it cooks, very easiest way microwave until it puffs about 20 to 25 sec.
@@IWantToCook I'm hoping to use it to steam needed for lotus wrap chicken found in dim sum menu. Before I had to do the steaming with a cheese cloth, bamboo steamer over a wok. I got my mochi maker via friend. Glad you enjoy making and eating mochi.
Chef Matt! Your this video immediately inspires me to suggest you to contact the Harvard-educated smart American-born-Chinese young-lady owner of 2 excellent Taiwanese-oriented Chinese restaurants in Los Angeles: “Pine & Crane” in Silverlake and “Joy” in Highland Park. Her mother’s family is from Northern China (therefore experts in Chinese wheat-based cuisine, such as various dumplings and yeasted breads) ; her father Hakka, who are very famous for their unique and very delicious cuisine, which includes a savoury “mochi” (served and eaten typically in a consommé type of soup; however, potentially an acquired taste to some, also kinda “haute cuisine”, therefore not served in her restaurants; nonetheless, very interesting). Anyway, thank you very much for all your videos in 2022. Happy Holidays to you and your family !!!
@@IWantToCook Thank You So Much, Chef Matt ! An anecdote: ~3 years ago - before the “lockdown” -, my Taiwanese friend and I went to “Joy”. We were amazed by how good and “authentic” (meaning: trying to be faithful to the original tastes in Asia) their food. At that time, the young-lady owner herself was not there, but her friendly also-American-born-Chinese young-gentleman husband was. He introduced us to the chef, who was also a humble young American gentleman - but not Taiwanese - he was half-Cantonese-half-European from Hong Kong ; he said his girlfriend was Taiwanese and therefore his daily critic... Ha ha! The manager of “Joy” that day was an also-half-Hakka-Chinese-half-Caucasian-American Mandarin-Chinese-excellent young lady. The energy there that day was friendly and good, not just the food !
I didn’t understand that was the finished product after you rolled the balls and placed on the corn starch board. I’m not much into Asian cuisine mainly because we don’t have it here where I live, but this was fun and interesting video. Thanks for posting! Merry Christmas and Happy New Year!
An amazing score! Here’s the video on it if you want to check it out: Why This Thrift Store KitchenAid Is So Special ruclips.net/video/ME99aGGRDcM/видео.html
Not quite. This stuff is called sweet rice and is meant to get very sticky and dough-like by first soaking, then steaming, and then finally pounding into a ball of dough. When i make rice pudding, it’s just with a standard medium- or long-grain white rice. Cheers!
Good question. You’d have to steam the rice appropriately first, then “pound” it to form a ball. Perhaps with a dough hook? I’m really not sure. I think the beauty and purpose of these mochi machines is that they do both perfectly, and are only designed to do these two tasks.
instead of cornstartch rice flour is better.... also if you put crushed candied peanut inside , rolled it in sesame seeds and fried it it would taste divine.....
Chef Matt - You've got quite a collection of pyroceram Cookware! I thought I had a lot, but you have me beat! Love your videos - keep up the good work!
Thanks much! Vintage CorningWare is absolutely terrific. I’ve needed to stop myself from buying more when I see it at the thrift, lol. Stay tuned for a video on it at some point. Happy cooking!
I love mochi...$15 mochi machine is like hitting the lottery. LOL
Thanks! We have ended up using this thing once a twice a week now, lol.
I love my vintage mochi machine. I like mine with red bean paste filling.
Yum! I still need to try that filling. Cheers 😀
$15 for a mochi machine? thats a steal!
Right?! I did a double-take in the store, thinking it was a run-of-the-mill bread machine at first. Perhaps the thrift thought that, too! 😀
You pots and pans collection is amaze balls 😮😊
Thank you! Vast majority of it is thrifted, lol 😀
I wish I could have found that machine!
First time i'd ever seen one at the thrift! Of course, I may have seen others and thought they were bread makers...
❤️ your “tools” of the trade closet…👏👏
Amazing find! The machine is in great condition as well.
Thanks and indeed! 🙌
I have one that I paid full price for it and i loved it. Great machine and great find for you!
Chef Matt I’ve gone to thrift stores and gotten several items at a bargain. Cast iron pans, potato ricer, several plastic containers. I was able to supply my travel trailer. Oh i forgot to tell you if you want a filling use sorbet scoop to make balls and freeze them. To make stretch the dough into s disk place the filling in the center and pinch the sides up to seal.
Filling can be anko(sweet beans paste, peanut butter, and hazel spread. Hope this gives you ideas. Good luck.
Love the background it's what inspired me and the mochi machine, lucky you!
Thank you!
Thank you for this video - i too have found this exact mochi maker for 15 dollars at a thrift store 😂
Wow!! Amazing. I hope you enjoy the mochi it makes as much as we have.
Very interesting!
Hi Matt - we just got a mochi maker but have not unboxed it. can you tell us how much rice you soak over night and how much water you added to it? Thank you! Best!
Congrats on your new mochi maker! I tend to make smaller batches more frequently, so I soak about 1.5 cups (standard, not rice cooker cups) of rice. To steam that amount, I believe I use about a cup of water. It’s not like boiling rice, where you need more liquid than rice. Of course, see what the instructions say about your particular model and experiment. It took me several tries to find the right ratio. Enjoy and happy New Year! 🙏
Wow! You got very lucky. Ya use corn stach or rice flour. There is several ways to eat mochi. Traditionally you can dip it in soy sauce with or with out sugar, Dip it in soy sauce and wrap it in nori seaweed, roll it in kinako (a soy flour sugar mixture), New Years way eat it in a soup Ozoni. During the pounding you might want to spray a little water to help make it into a smooth dough. Also to make portions. You can do it two ways. Easiest just pour and flatten and cut it into rectangle when it cools and sets. Making balls pinch the dough into the center to form a smooth skin and place pinch side down. To reheat grill toaster oven until it puffs or pan grill until it puff turning it as it cooks, very easiest way microwave until it puffs about 20 to 25 sec.
Thank you for these great tips! The machine continues to roar. We use it several times a week now, and I’ll try some of your suggestions. Cheers! 😀
@@IWantToCook I'm hoping to use it to steam needed for lotus wrap chicken found in dim sum menu. Before I had to do the steaming with a cheese cloth, bamboo steamer over a wok. I got my mochi maker via friend. Glad you enjoy making and eating mochi.
Chef Matt , you can make a flat bread out of mochi and grilled or baked it will be crispy from the outside,soft inside
Thanks for letting me know! That sounds really good :-)
Chef Matt! Your this video immediately inspires me to suggest you to contact the Harvard-educated smart American-born-Chinese young-lady owner of 2 excellent Taiwanese-oriented Chinese restaurants in Los Angeles: “Pine & Crane” in Silverlake and “Joy” in Highland Park. Her mother’s family is from Northern China (therefore experts in Chinese wheat-based cuisine, such as various dumplings and yeasted breads) ; her father Hakka, who are very famous for their unique and very delicious cuisine, which includes a savoury “mochi” (served and eaten typically in a consommé type of soup; however, potentially an acquired taste to some, also kinda “haute cuisine”, therefore not served in her restaurants; nonetheless, very interesting). Anyway, thank you very much for all your videos in 2022. Happy Holidays to you and your family !!!
Wow, thanks for the suggestion! And I so appreciate you watching -- Wishing all the best to you and yours! :-)
@@IWantToCook Thank You So Much, Chef Matt ! An anecdote: ~3 years ago - before the “lockdown” -, my Taiwanese friend and I went to “Joy”. We were amazed by how good and “authentic” (meaning: trying to be faithful to the original tastes in Asia) their food. At that time, the young-lady owner herself was not there, but her friendly also-American-born-Chinese young-gentleman husband was. He introduced us to the chef, who was also a humble young American gentleman - but not Taiwanese - he was half-Cantonese-half-European from Hong Kong ; he said his girlfriend was Taiwanese and therefore his daily critic... Ha ha! The manager of “Joy” that day was an also-half-Hakka-Chinese-half-Caucasian-American Mandarin-Chinese-excellent young lady. The energy there that day was friendly and good, not just the food !
I didn’t understand that was the finished product after you rolled the balls and placed on the corn starch board. I’m not much into Asian cuisine mainly because we don’t have it here where I live, but this was fun and interesting video. Thanks for posting! Merry Christmas and Happy New Year!
Thanks and same to you!! 🙏
30 dollars for the kitxhen aid, my jaw was on the floor when i heard that!
An amazing score! Here’s the video on it if you want to check it out: Why This Thrift Store KitchenAid Is So Special
ruclips.net/video/ME99aGGRDcM/видео.html
Try eating it with sugar mixed with a little soy. It’s delicious
Is it the same sort of rice you use for rice pudding?
What kind of flavorings do you use for the mochi?
Not quite. This stuff is called sweet rice and is meant to get very sticky and dough-like by first soaking, then steaming, and then finally pounding into a ball of dough. When i make rice pudding, it’s just with a standard medium- or long-grain white rice. Cheers!
Can you put a link where you bought it cheap
I found it at a Goodwill thrift shop around San Diego. You just never know what you're going to find at the thrift!
I wonder if it is possible to make this in a kitchen mixer?
Good question. You’d have to steam the rice appropriately first, then “pound” it to form a ball. Perhaps with a dough hook? I’m really not sure. I think the beauty and purpose of these mochi machines is that they do both perfectly, and are only designed to do these two tasks.
instead of cornstartch rice flour is better.... also if you put crushed candied peanut inside , rolled it in sesame seeds and fried it it would taste divine.....
That sounds delicious! Thank you 🙏
Thank you
Thanks for watching 🙏
This is so cool :)
Thanks for watching! 🙏
Hey chef could you let me know what the name of the machine is ?
This is a Tiger model SMJ-A18U. Cheers!
@@IWantToCook thank you so much :)
Where you found this ? For this price plz ?
I found this at a Goodwill thrift store in Southern California.
Love it
Thanks for watching! 🙏
whats the recipe?
I use just under 2 cups of glutinous rice (soaked overnight) and about a cup of water for the actual steaming in the machine.
Make them with ice cream
It's on my list! :)
Cute
I meant soy sauce
I'll try that combo you mentioned. Thanks!
So lucky! I’m so tired of making mochi by hand. 🫠
Wow, that’s commendable that you do!