Check out what classmates have to say!

Using dry rice flour and a steamer
7 Class Projects

It takes about 1 hour 30 minutes - 2 hours 30 minutes hour(s) to complete each project.

Refreshing blueberry snow season using Snow White

Colorful candy-shaped fragments
Nooran is full of sweet pumpkins, sweet pumpkin anko section

White snowy daifuku

Kosogoso black sesame cream cheese daifuku

Round doughnut shaped unique jugak

Crispy, chewy, and chewy bougumi

Skills You’ll Learn

How to knead dry rice flour mochi and put it to rest

Learn the most important ways to control the amount of water and how to put it to rest

How to make rice cakes and garnishes using natural flour

Learn about natural powders that give color and apply them to decorate rice cakes

Dough molding method

Learn how to shape mochi that must be made by hand, such as daifuku, shiken, and jugaku

An efficient way to store mochi

Learn how to make mochi and eat it deliciously over time

Hello, I'm a little sister.

We have been studying various foods and cooking since 2015. In particular, when it comes to Korean food, I have learned in depth about court cuisine, soy sauce, traditional local food, cooking classes, catering, franchise restaurants for large companies, etc. Diverse knowledgeet experiencingBased on Mochi classI decided to plan.

Let's discover the refined style and charm of mochi with us!

Mochi is simply traditional foodJust think of it, but you can create a variety of shapes and flavors with just white rice flour! From making traditional mochi as a base to creating new flavors using various Western ingredients such as milk and cheese, mochi has more than I thought Sophisticated styleet glamourI think it will be a time for you to discover.

Each rice cake is made in a different way and has a different shape, but if you learn the basics well According to your own taste It can be flavored in a variety of ways.

Based on traditional ingredients such as soybeans, black sesame, jujube, and pumpkin, they also add cream, add cheese, and decorate with herbs and flowers! Immerse yourself in the fun of making mochi. Then, if you look at it ColourfulYou will be amazed and your heart will be enriched.

I'll tell you a recipe that won't fail

It's common to make Korean food, but there is a prejudice that it takes a lot of effort and doesn't taste right even if you follow a recipe, so many people think it's also difficult to make mochi! That's not the case at all. So that even those who are new to making mochi desserts can easily follow along and learn From the basics We'll let you know and never fail recipesI'll let you know.

I'll also send you a recipe note (PDF file)

We will provide additional recipe notes so that you can continue to enjoy Korean desserts even after the course is over!

Also, how to prepare rice flour to make mochi, how to give the right amount of water to the rice cake, how to add the air layer through a sieve, and why and how the ratio of adding water to dry rice flour and wet rice flour is different in detail I'll let you know. Even if the theoretical part is a bit boring, it becomes a basis theoryYou must learn to make more delicious and beautiful rice cakes, so join us Step by step Let's learn!

Together with many people, we make our own unique Korean dessert, mochi

I look forward to having a fun time.

Class Kit · Coaching Session

Material package : For those who have basic tools, I will only send materials
ALL IN ONE PACKAGE : We will send you all the materials and tools needed for the class
Steamer package : High-grade bamboo steamer + aluminum water cookeret Together, we'll send you all the materials and tools needed for the class

Material package

Ingredients: Powdered non-glutinous rice 1kg 2, powdered glutinous rice 1 kg 2, fine red bean paste 1 kg 1, black sesame powder 100 g, green tea powder 50 g, centennial grass powder 50 g, sweet pumpkin powder 50 g

Powdered non-glutinous rice: Used to make dough for snow flakes and slices.
Powdered glutinous rice: Required for kneading daifuku, unique jugak, and boukkumi.
Fine red bean paste: Necessary for making fillings for daifuku, bukkumi, and anko pieces.
Black sesame powder: Used as an antiques when making black sesame tiramisu daifuku.
Centennial grass powder, sweet pumpkin powder, green tea powder: necessary to bring out the color of snow, slices, and bougumi.

※ Due to distribution issues, frozen blueberries, fresh cream, milk, makgeolli, cream cheese, sweet pumpkin, and various garnishes cannot be sent separately. We'll let you know what products to buy in the “Preparing Materials and Tools” section of each chapter!

※ Also, sugar, salt, starch, soy syrup, gravity flour, instant coffee, cooking oil, and sesame oil, which are expected to be already in the household, are not included in the ingredients separately. Thank you for your understanding:)

ALL IN ONE PACKAGE

Tools: Round Mousse Ring No.1, Square Mousse Ring No.1, Mochi Seal, ABS Push Stick, Cotton Cloth, Silicone Sill, Fructose Intermediate Net (Large), Aluminum Water Pot, Deep Stainless Steel Bowl, Premium Bamboo Steamer 2 Tiers, Stainless Steel Scraper (Small)

Circular Mousse Ring No. 1: Used to make Snow White.
Square Mousse Ring No. 1: Used to make artificial snow equipment.
Mochi dojo: Used to create patterns on sections and during the Snow White Period.
ABS push rod: used to push sections and hit daifuku.
Cotton: Used for steaming rice cakes.
Silicone seal: For the same purpose as cotton wool, it is easy to maintain, and easy to use.
Fructose sugar: Used to sift powders.
Deep stencil bowl: Used to add water to rice flour and mix thoroughly or mix with other ingredients. The size is just right for the bundose you are sending.
Stainless steel scraper (small): Helps clean the surface of rice flour when making snow. It is also easy to cut rice cake dough.

Steamer package

Tools: aluminum water cooker, high-grade bamboo steamer with 2 tiers

Premium bamboo steamer: This is a 2-stage steamer with a diameter of 30 cm. It is used to steam rice cakes. Mochi should be washed immediately after steaming, dried in a well-ventilated place, and stored.
Aluminum water cooker: Since it is a special rice cooker, it is made to fit the size of the steamer to prevent steam from leaking. Pour about half of the water into the pot, bring to a boil, then use a steamer. Since it's an aluminum water cooker, it doesn't work with induction, so please use a gas fire!

※ Other measuring cups, measuring spoons, and scales are not included because many people have them. Since our class will only weigh with a scale (2 kg), I think all you need to do is prepare a scale!

Additional components

[Refreshment kit for 1]

It is a one-person kit that is highly useful when eating dessert or having tea time.

2 lacquered wood fruit forks

It is a wooden fork that goes well with Japanese sweets.

Usagi plate

It is a small plate suitable for Japanese sweets, fruit, or desserts. The matte finish makes it even more luxurious.

Round wood square tray

It is a wood tray with a luxurious color.

📩 The package is subject to some changes, and we will be fully informed if there are any changes.

📩 In the case of food, we will send it to you as the most recently manufactured product, but please be sure to read the individual expiration date and storage method after receiving it and use it appropriately.

Curriculum

Creator

SISTER CHO

Hello, I'm a little sister

My sister likes making food, so they both majored in cooking, and because of the nature of their majors, they learned Korean food in depth, so they have a broad understanding and experience of Korean food.

My sister Joo had a desire to develop Korean desserts, so we fell in love with mochi after making mochi together!

I think it would be nice to feel through this class that many people want to break the misconceptions and prejudices that “mochi is just a type of traditional food and is cliché, making mochi is cumbersome and takes a long time, and the process is too difficult.” I'll see you in the lecture:)

yuuoona_

Yun_sisters