Japanese Mochi

Discover the soft, chewy joy of mochi—tiny rounds of glutinous rice dough that can be boiled, pan-fried, or baked. We’ll cover texture, shaping, and cooking methods so every bite is pillowy and satisfying. (Tip: always cut mochi into small pieces before eating.)

In this hands-on class, you’ll:

·      Mix and knead classic mochi dough for the perfect chew

·      Shape, fill, and cook mochi two ways—sweet and savoury

·      Learn tips to prevent sticking and tearing, and to store/reheat

Menu

·      Sweet Red Bean Mochi (Daifuku) – filled with smooth, quality store-bought anko

·      Savory Hokkaido Potato Mochi – crisp-edged, pan-seared, and deeply comforting

Dietary notes: Gluten-free by nature (uses glutinous rice flour, not wheat). Filling for the sweet mochi is store-bought red bean paste.

(This professional course is not SkillsFuture claimable)

Course Fees 

Fees: $148.00

(This professional course is not SkillsFuture claimable)

Additional Info 

Duration: 2 hours/session

For: 1 session