Hoshi-mochi (Dried rice cake) ｜ Our Regional Cuisines

1. Soak glutinous rice in water for a day and night.

2. Steam 1.

3. Pound the rice with a rice cake pounding machine for about 20 minutes, adding about 250 cc of water (not included in Ingredients) to soften the rice.

4. Add sugar, salt, and [Ingredient A], and pound for another 10 minutes.

5. Roll out the pounded rice cake to about 2 cm thick on a floured board or dashi, shape it, and leave it for a day until it becomes firm enough to cut with a knife (If you do not have a floured board or dashi, you can put the rice cake in a square box lined with plastic and stretch it on it).

6. Cut 5 into matchbox-sized pieces and weave them with sedge or straw to make Kumi-mochi.

7. Soak 6 in water or lukewarm water (not included in Ingredients) for about 8 hours, and dry in the outside temperature below freezing for 2 to 3 days, while monitoring the cold weather (Freeze in the open air. Do not expose to the sun).

8. Put 7 in a windproof room or other cool place indoors out of the wind, and dry in the shade for 20 days or more to continue drying.