Mochi

Name: Mochi
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Asian, Japanese
Ingredients: 2cups short grain brown rice; 2cups RO filtered water to cook rice; r/s salt; oil of choice (suggestion: cold pressed avocado); tapioca starch or parchement paper to line your trays; 150g mushroom: shiitake, nameko or oyster; Drizzle oil (suggestion; cold pressed avocado or sesame); Drizzle of tamari or shoyu sauce; optional: a pinch of pepper powder; optional: miso melted in hot water; Nori sheets; avocado; sesame seeds; nigella seeds; chili infused oil; Kimchi

15 steps

Prep:20minCook:1h

The Mochi that I love and make is inspired by the Macrobiotic version. Mochi is has a crispy shell and a soft gooey inside. It can be stuffed too. Either with a sweet or savory stuffing. This recipe requires a big amount of rice, so when placed in the mixer the mixing paddle can reach the rice and mush it. Tip: don’t mix the rice on high speed. And not in a mixer with a blade. The texture will not be mochi like. Mochi can be stored in the fridge for 3 days and in the freezer. General tip; food lasts 3 months in the freezer.

Updated at: Tue, 17 Oct 2023 11:27:20 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories192.5 kcal (10%)

Total Fat6.5 g (9%)

Carbs34.2 g (13%)

Sugars0.5 g (1%)

Protein3.7 g (7%)

Sodium239 mg (12%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

Instructions

Step 1

Wash, sprout your rice, follow the rice in “How to Cook Rice”

Step 2

Strain the rice well from any access moisture.

Step 3

Pound with either a mortar & pestle or by using a stand mixer with a paddle attachment. On low to medium speed. Pound until you get a smooth texture. Note that it won’t be as smooth of a ball as a white rice mochi ball. (TIP: Best to have the rice at a warm temperature not cold)

Step 4

Oil your hand and stuff or shape your mochi individual pieces. Using your hand or a mold. Tip: if you want square mochi pieces and don’t have a mold, spread on a lined or dusted tray and using an oiled knife or a scraper cut it when it cools down a bit.

Step 5

Place on a lined tray with tapioca or parchement paper. Let it sit for 15 to 30 minutes to firm up and devolope a crust.

Step 6

Cook; you can cook on the stove on a very well heated pan Or bake in the oven on 180 for 15-20minutes