Average Reviews:
(More customer reviews)If you have the patiences, this mochi maker and cutter is great. To make mochi, you have to let mochi rice soak in water over night and drain water completely. After steaming (about 40 minutes) and pounding which takes about another ten minutes, you have to immediately roll or cut mochi (with rice flour)while it is warm.
Pros: Mochi is great and no strained muscles from hacing to pound it the old fashion way. Also no more store visits to find stale or frozen mochi. Cleaning the mochi maker is simple. The Mochi cutter is better than doing it by hand. Best of all, the freshest and best mochi I ever had.
Cons: Cleaning the mochi cutter is somewhat a pain. When mochi cools down or runs out, it begins to stick to everything, especially the innards. Although I use rice flour to help prevent the mochi from sticking to everything, it eventually will stick when the flour runs out. Soaking the cutter in VERY hot water will loosen up mochi rice to clean, but wear some gloves to prevent burning.
But in all, I'm happy and highly recommend it.
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Features:10 cup sweet rice capacity.Dimple non-stick inner pot.
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