Description
Mochi is produced by heating rice flour with water to gelatinize starch, then pounding the cooked mixture to create a chewy, viscoelastic cake.
Technical
During heating, amylopectin granules swell and rupture at 95–100 °C, releasing amylose and forming a viscoelastic network. The subsequent pounding aligns starch molecules and expels excess water, reducing viscosity and enhancing chewiness. Protein denaturation above 105 °C can compromise elasticity, so temperature control is critical.
Science
Primary Reaction
Gelatinization of amylopectin and protein denaturation
Sensory Profile
Aroma ()
sweetmildnuttyrice-likesubtle
Origin & History
Civilization
Japanese, Chinese, Korean
Era
Nara period, Han dynasty, Joseon era