Mochi

IN THE UK THERE IS A GROWING TREND FOR MOCHI-ICE, SWEETENED MOCHI DOUGH WITH AN ICE CREAM FILLING. RHEON HAVE ALWAYS MADE MANY FORMS OF THIS TRADITIONAL JAPANESE CONFECTION INCLUDING THE MOCHI-ICE

IS IT A MOCHI?

RHEON CAN PRODUCE MANY TYPE OF TRADITIONAL JAPANESE PRODUCTS MADE FROM MOCHI DOUGH ON THEIR MACHINES. WE GENERALLY CALL THEM MOCHI BUT THERE ARE MANY DIFFERENT TYPES. BELOW WE HAVE TAKEN THE MAIN POPULAR MOCHI IN THE UK AND IRELAND AND EXPLAIN THEIR SUBTLE DIFFERENCES. CLICK TO EXPAND THE PICTURES.

DAIFUKU ARE COMMONLY SMALL ROUND MOCHI. IT IS ALWAYS FILLED. THE OUTER IS MADE FROM THE MOCHI DOUGH. THE FILLING IS TRADITIONALLY ANKO BUT THERE ARE MANY OTHER VARIETIES INCLUDING SOLID OBJECTS SUCH AS STRAWBERRIES. THESE ARE USUALLY SWEET AND THE MO

DAIFUKU ARE COMMONLY SMALL ROUND MOCHI. IT IS ALWAYS FILLED. THE OUTER IS MADE FROM THE MOCHI DOUGH. THE FILLING IS TRADITIONALLY ANKO BUT THERE ARE MANY OTHER VARIETIES INCLUDING SOLID OBJECTS SUCH AS STRAWBERRIES. THESE ARE USUALLY SWEET AND THE MOCHI DOUGH HAS HAD A SWEETENER/SUGAR ADDED. THEY COME IN A VARIETY OF COLOURS.

UNLIKE MOCHI AND DAIFUKU, DANGO IS MADE FROM RICE FLOUR THE BEST WAY TO DETERMINE DANGO FROM MOCHI IS THE APPEARANCE BECAUSE DANGO IS OFTEN SERVED AS 3 TO 4 TINY, UNFILLED,ROUND BALLS WHICH ARE SKEWERED ON A STICK AND OFTEN COVERED WITH SWEETENED SOY

UNLIKE MOCHI AND DAIFUKU, DANGO IS MADE FROM RICE FLOUR THE BEST WAY TO DETERMINE DANGO FROM MOCHI IS THE APPEARANCE BECAUSE DANGO IS OFTEN SERVED AS 3 TO 4 TINY, UNFILLED,ROUND BALLS WHICH ARE SKEWERED ON A STICK AND OFTEN COVERED WITH SWEETENED SOY SAUCE (MITARASHI SAUCE) OR ANKO. OFTEN EATEN AT FESTIVALS.

THE MOCHI-ICE IS A MODERN INCARNATION OF THE DAIFUKU. A THIN LAYER OF MOCHI DOUGH ON THE OUTSIDE WITH AN ICE CREAM FILLING. THIS HAS NOW BECOME VERY POPULAR IN THE UK AND AROUND THE WORLD. RHEON HAVE PERFECTED THE TECHNIQUE OF FORMING AN OFTEN WARM A

THE MOCHI-ICE IS A MODERN INCARNATION OF THE DAIFUKU. A THIN LAYER OF MOCHI DOUGH ON THE OUTSIDE WITH AN ICE CREAM FILLING. THIS HAS NOW BECOME VERY POPULAR IN THE UK AND AROUND THE WORLD. RHEON HAVE PERFECTED THE TECHNIQUE OF FORMING AN OFTEN WARM AND STICKY MOCHI DOUGH AROUND A COLD ICE CREAM ON THEIR ENCRUSTER MACHINES.

MOCHI ARE MADE FROM GLUTINOUS RICE, WHICH IS GROUND, STEAMED AND POUNDED TO MAKE A STICKY DOUGH. IT IS NATURALLY UNSWEETENED AND WHITE IN COLOUR, ALTHOUGH COLOURS ARE OFTEN ADDED. THE STANDARD MOCHI ARE UNFILLED COMING IN SMALL BALLS OR CUBES. THE DI

MOCHI ARE MADE FROM GLUTINOUS RICE, WHICH IS GROUND, STEAMED AND POUNDED TO MAKE A STICKY DOUGH. IT IS NATURALLY UNSWEETENED AND WHITE IN COLOUR, ALTHOUGH COLOURS ARE OFTEN ADDED. THE STANDARD MOCHI ARE UNFILLED COMING IN SMALL BALLS OR CUBES. THE DIFFICULT TO HANDLE DOUGH CAN BE EASILY FORMED WITH THE RHEON ENCRUSTING EQUIPMENT.

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THE RHEON KN551 ENCRUSTER MAKING MOCHI FILLED WITH CREAM AND THEN FILLED WITH BLUEBERRY JAM

THE MACHINES WE USE FOR MOCHI

WE USE SEVERAL TYPES OF MACHINES FOR MAKING MOCHI AND MOCHI ICE, DEPENDING ON THE CAPACITY, SIZE AND FINISH. THIS INCLUDES THE KN551, WN155, WN066, WN067, FLOUR COVERING DEVICE (TWO TYPES) AND TURNTABLECOVERING DEVICE FOR DESSICTED COCONUT AND COCOA POWDER
WN155 TWIN LANE ENCRUSTER
KN551 ENCRUSTER
DU110 FLOUR COVERING DEVICE
TURNTABLE COATER

RHEON MOCHI VIDEOS

FOR MORE INFORMATION ON RECEIVING PRE-PREPARED MOCHI DOUGH MADE FROMTHE FINEST JAPANESE FLOUR CONTACT OUR TRUSTED, EXPERT PARTNERS; KOMEKO