This is a non-traditional recipe for a pretty traditional tasting mochi using a grinder and a pressure cooker. You can use a microwave instead of a pressure cooker also. 5 to 10 minutes depends on microwaves.
What I used:
Please check my other posts for Japanese Desserts also! If you have a chance to try out any of the recipes, please let me know how you liked it.
What I used:- 1 cup of whole wheat sweet brown rice (you cannot use regular short grain sushi rice )
- 3/4 cup of water
- 1/8 teaspoon of salt
- Some cornstarch to keep mochi from sticking to each other
- Grind sweet brown rice with a grinder. (you can use store bought sweet brown rice powder if you want. I just can't get them at where I live.)
- Mix the ground rice with water well. Use a mixing bowl you can put in a pressure cooker.
- Add some water in a Pressure cooker, put the bowl with the rice mixture in the cooker. Cook the mixture for 10 minutes after the pressure regulator begins to rock. Let the cooker cool - do not put a cold water to let it cool faster.
- Put the hardened mochi dough onto a hard surface. Use water to keep the dough from sticking to things. Add salt and kneed dough by folding for 3 to 5 minutes. Add water if necessary to make the dough moderately stiff, but still elastic. Now your Mochi is done!
- Divide the dough into 12 pieces.
- Shape each portion into round. Use water to keep the dough from sticking to your hands.
- Dust them with cornstarch.
- Move the dough onto a baking sheet, plastic wrapped and powdered with cornstarch, and spread it flat by hands to about 1/2 inch thick.
- Sprinkle cornstarch on top, cover the top with a plastic wrap as well.
- Once the dough is hard enough - 2 to 4 hours in a fridge should do - cut them into about 2 inchs by 3 inchs rectangles. Dust the cut surfaces with cornstarch.
Please check my other posts for Japanese Desserts also! If you have a chance to try out any of the recipes, please let me know how you liked it.
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