It can be said that pastry is considered as one of the characteristics of cherry blossom country. When the country already has a lot of pastries with unique, impressive ways of making. As a result, it has contributed in no small part to promoting the image of the country and people of Japan to the world.
One of the favorite pastries is Japanese mochi, mochi cake has unique features as well as very interesting ways of making, is commonly used in traditional festivals or as an after-meal dessert.Mochi makes it special in the process of pounding rice for cake. Specifically at this stage, the artisans will use glutinous rice that has been steamed. Then you will put in the mortar using a pestle by hand to create smooth plasticity.Japanese baker
This seems simple, but it's actually very difficult and dangerous. When putting rice in the mortar to pound, there will be 2 people holding the pestle and pounding continuously at a very fast speed. There is another person who will be in charge of the continuous dough islanding in the mortar. This rhythmic coordination with 2 people pounding rice so that the flour is evenly pounded and smooth.
The interesting and also the hidden part of the danger is this process of pounding the powder, guys. When the dough islander must constantly reach into the dough island in the mortar. While the other two were still pacing their hands without stopping. This is an opportunity for bakers to show off their special baking techniques. So pounding powder is also the stage that people are most interested and known for.

first, wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap. Second, Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.Third,Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.