Скачать или смотреть "Traditional Rice Cake Making: Hand-Pounding Glutinous Rice"

Ever wondered how that soft, chewy, and incredibly satisfying rice cake (often called glutinous rice cake or mochi) is made from scratch? This quick clip shows the heart of the process: the traditional hand-pounding technique. After glutinous rice is soaked and steamed until perfectly tender, the hot, fragrant rice is transferred into a large stone mortar. Then, the real work begins. Two people, each wielding a heavy wooden mallet, take turns rhythmically pounding the rice. It's a dance of strength and coordination—one person pounds while the other quickly turns and folds the sticky mass between strikes to ensure it's evenly mashed. This isn't just about brute force; it's about timing and teamwork. They might dip their mallets in water to prevent sticking. The goal is to pound the individual grains into one smooth, elastic, and incredibly sticky dough. This ancient method, passed down for generations, is what gives the rice cake its signature dense, chewy, and satisfying texture that machine-made versions can't quite match. Watching the transformation from fluffy rice to a glossy, cohesive dough under the steady thud of the mallets is both mesmerizing and a testament to traditional food craftsmanship.