Have you tried mochi, the traditional Japanese snack made from glutinous rice? Do you like it? Personally, I first encountered mochi while studying Japanese as a major in university. A friend purchased a pack from a convenience store and shared it with us. I found the texture of mochi to be soft and sticky, with a mild sweetness. The experience reminded me of Burmese sticky rice, known as “Htamane.” In this article, we will explore the differences between mochi and Htamane.

History of Mochi in Japan and Myanmar

Image credit: photo-ac.com

Since the Jomon period, mochi has held significant importance in Japanese culture and cuisine. During this time, rice cultivation became widespread, and mochi began to be incorporated into various ceremonies and celebrations. The production of delicious mochi requires specific processes, such as pounding and shaping, along with skilled labor. Mochi is typically enjoyed with anko, a sweet red bean paste. There are different kinds of mochi, such as daifuku, (mochi filled with anko), mochi ice-cream, warabimochi (mochi with kinako powder), dango (mochi skewers), and even mochi donuts. If you visit Japan, I recommend trying these types of mochi.

Image credit: the author

Similar to mochi in Japan, Myanmar has a traditional sticky rice snack known as Htamane. This dish is typically enjoyed during the full moon day of the Harvest Festival, which is one of the twelve Buddhist festivals celebrated in February. The Htamane feast is a communal event, bringing together family, friends, colleagues, and members of the local community.

Burmese people prepare this ceremonial snack using glutinous rice, roasted peanuts, ginger, oil, and fried coconut. Since my childhood, our management has organized Htamane festivals, distributing portions to students. Additionally, in towns and cities, we often host Htamane celebrations to share with our neighbors.

How to Make Mochi and Htamane

Image credit: photo-ac.com

Two or three individuals traditionally pound steamed glutinous rice with a mallet on a board to create soft and sticky mochi. It is important to shape the mochi into attractive forms and sizes. In the past, physical strength played a crucial role in producing quality mochi; however, today, many people use mochi makers for greater convenience.

Japan hosts mochi-pounding festivals around December and January where participants pound steamed rice into mochi using large wooden mallets and share the finished product with guests. A notable event is the Kusatsu Onsen Mochi Pounding Festival, primarily held in January, where attendees can enjoy fresh mochi while taking in the beautiful views of Kusatsu hot springs.

Before making Htamane, you will need a large wok, a giant wooden spoon, and a hot fire stove.

First, heat oil in the wok and stir in ginger, cooking until it turns brown and becomes aromatic. Next, depending on the size of the wok, two or three people should add glutinous rice and water, stirring gently. Cook the rice over medium heat for about 30 minutes, stirring continuously.

Once the rice is cooked, add roasted peanuts, sesame seeds, fried coconut shavings, and fried ginger. After incorporating these ingredients, continue stirring from the bottom up for an additional 20 minutes to prevent sticking to the wok.

Finally, when the Htamane is ready, it can be donated to monasteries, shared with neighbors, and enjoyed with family and friends alongside Burmese tea.

Let’s Explore Mochi Without Hesitation

Although mochi and Htamane originate from different countries, they share several similarities. Both use glutinous rice and similar cooking methods, and they are commonly enjoyed during harvest festivals and celebrations. While mochi has a sweet and soft flavor, Htamane is savory. Both dishes reflect cultural heritage and serve as gifts to the community.

Exploring these traditional sticky rice dishes offers not only a unique culinary experience but also insights into cultural traditions that have been passed down through generations.

Related Articles:

• Navigating Tokyo’s Gluten-Free Bakery Scene
• Mochi: Sticky Soft Delights, A Taste of Japanese Traditional Rice Cake
• Wagashi: The Beauty of Japan’s Food Culture

Mochi: Sticky Soft Delights, A Taste of Japanese Traditional Rice Cake

Featured image credit: Pexels.com