Yellow rice (mochi) is a multicomponent food consisting of polysaccharides, lipids, protein and water. It has a heterogeneous structure of amylopectin gel, starch grains and air bubbles. It does not contain amylose in its composition, giving it a gel-like consistency.
Unlike other varieties of rice, mochi rice softens and becomes sticky when in contact with hot water, making it malleable and used to make desserts and sweets (it has a slightly sweet taste).
