Akaneko (Wheat and Glutinous Rice Mochi)

Quick answer

Total time: 90 min
Level: Medium
Servings: 4 servings
Ingredients: 6

About this dish

Akaneko is an Osaka mochi associated with the end of rice planting in the Nakakawachi and Minamikawachi areas.

Glutinous rice soaked for a full day and a soft salted wheat dough are steamed together, then pounded into one mass. Pieces are torn off and coated with roasted soybean flour mixed with sugar. The wheat makes the mochi less sticky and more tender than mochi made only from glutinous rice. It was traditionally prepared around Hangesho to give thanks for completed planting and pray for a good harvest.

Ingredients (4 servings)

Ingredient	Amount	Unit
glutinous rice	2	cup
wheat flour	160	g
salt	1	tsp
water	190	ml
sugar	10	g
roasted soybean flour	25	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Step

Rinse the glutinous rice and soak it in plenty of water for one full day, about 24 hours.

Drain it thoroughly just before steaming.
2

Season

Mix the salt into the wheat flour.

Add the water gradually and knead until the dough is as soft as an earlobe. Rest for 20 to 30 minutes, divide into fist-sized pieces, and press each center lightly.
3

Step

Spread the drained glutinous rice evenly in a steamer and arrange the dough pieces on top without crowding.

Steam until the rice is translucent and no raw flour remains in the center of the dough.
4

Prep

While still hot, transfer the steamed rice and wheat dough together to a mochi pounder or pounding bowl.

Pound until both components form an evenly combined mass.
5

Season

Mix the roasted soybean flour and sugar evenly.

Tear the warm mochi into serving pieces and coat every side with the sweetened soybean flour.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Glutinous rice and soft wheat dough are steamed together
Finish cue: Steam until the rice is translucent and no raw flour remains in the center of the dough.