Kyoto Malt Mochi

Kyoto, a city rich with tradition and cultural history, is famous for its unique culinary offerings that have been passed down through generations. One such traditional dessert is Kyoto Malt Mochi, a sweet and chewy combination of rice and malt that serves as a delightful treat for anyone with a sweet tooth. Mochi has been a staple of Japanese cuisine for centuries and is often associated with festivities and celebrations. This particular version incorporates malt, offering a subtle sweetness and depth of flavor, making it a beloved snack in Kyoto and beyond.

History of Mochi

Mochi, a type of rice cake, has its origins in Japan dating back over a thousand years to the Heian period. Traditionally, it is made by pounding steamed glutinous rice until it reaches a sticky consistency. Mochi plays a prominent role in Japanese culture, particularly during the New Year celebrations, known as "Mochitsuki." Families gather to witness the pounding of mochi, which symbolizes good fortune and strength for the coming year. Over time, different regions in Japan have developed their own variations of mochi, incorporating local ingredients and flavors, such as the addition of malt in Kyoto's version.

Ingredients

• Glutinous Rice - 2 cups
• Water - 3 cups
• Malt Syrup - 1/2 cup
• Sugar - 1/4 cup
• Cornstarch - for dusting
• Soy Flour (Kinako) - 1/4 cup

Preparation Steps

1. Rinse the glutinous rice thoroughly under cold running water until the water runs clear. This step is crucial to remove the excess starch and prevent the mochi from becoming too sticky.
2. Place the rinsed rice in a large bowl and cover it with water. Leave it to soak for at least 6 hours or overnight, allowing the rice to absorb sufficient moisture for steaming.
3. After soaking, drain the rice and spread it evenly in a steamer lined with a damp cloth. Steam the rice for 45 minutes or until it is tender. You can check the tenderness by gently pressing a grain between your fingers.

Cooking Instructions

1. While the rice is steaming, prepare the cooking surface by dusting it with cornstarch to prevent sticking.
2. Once the rice is steamed, transfer it immediately to a large bowl. Begin to knead and pound the rice with a pestle or the back of a spoon while it is still hot. Continue this process until the rice becomes a smooth, sticky mass.
3. Slowly add the malt syrup and sugar into the mochi, folding it into the mixture until well incorporated and smooth.
4. Re-knead the mochi until it reaches the desired consistency. It should be pliable, yet firm.
5. Transfer the mochi onto the prepared surface and spread it out to a thickness of about 1 inch.
6. Dust the top of the mochi with additional cornstarch to prevent sticking and allow it to cool slightly.

Serving Suggestions

1. Cut the mochi into bite-sized pieces, and roll each piece in soy flour to add a nutty flavor and texture. Kinako provides a traditional finish that complements the mild sweetness of the malt.
2. For an added touch, you can serve the mochi alongside a cup of matcha tea. The bitter notes of the matcha balance the sweetness of the mochi wonderfully.
3. Another option is to toast the mochi pieces lightly, creating a crispy outer layer while keeping the inside soft and chewy. This variation offers an exciting textural contrast to enjoy.

Enjoying Kyoto Malt Mochi

Kyoto Malt Mochi is not just a dessert; it is an experience. The process of making mochi can be meditative, and eating it brings a connection to the rich traditions it represents. Whether you are savoring it on an afternoon with tea or enjoying it as a celebration dessert, each bite transports you to the heart of Kyoto. Remember to use a cooking timer during steaming and enjoy your mochi within a day or two to experience its freshness at its peak.