Seigaku Mochi (Double-Steamed Rice Cake)
Quick answer
- Active time
- 60 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 10 servings
- Ingredients
- 3
About this dish
Because ordinary short-grain rice, not glutinous rice, goes into this Chiba rice cake, the finished mochi is less sticky than the usual kind and keeps a soft but clearly grained bite.
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Non-glutinous rice will not pound smooth after one steaming. The second steaming softens its firm core, and the brief cold-water dip in between separates the kernels and tops up their moisture. Leave the rice in that water too long and the cake turns soggy. It comes from the Sosa area.
Ingredients
Instructions
- 1
Wash 1.4kg rice three times until the water is nearly clear and soak in 2L water.
Soak 4 hours in summer or 8 hours under refrigeration in winter, then drain for 20 minutes.
- 2
Line a fully steaming steamer with a damp cloth, spread the rice in an even layer, and wrap it.
Cover and steam over strong, steady steam for 20 minutes.
- 3
Transfer the hot rice to a large sieve, immerse it in 2L cold water for 20 seconds, and shake quickly by hand to separate every grain. Lift immediately and drain for 5 minutes.
- 4
Wrap the rice in the cloth again and steam for 10 to 12 minutes.
Press one grain and confirm it crushes smoothly with no firm white core.
- 5
Pound the hot rice in a mochi machine for 8 to 10 minutes until no separate grains remain.
Without a machine, pound in a mortar with a damp pestle to the same state. Divide into 100g portions with wet hands and flatten.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「房総のふるさと料理」（農業千葉刊行部）、「性学もち」（千葉県産米需要拡大推進協議会） · Checked: 2026-08-11
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