Wild Black Sweet Rice Mochi (Using a Mochi Maker)
Ingredients
SOAK THE RICE IN WATER OVERNIGHT
- 5 cups glutinous wild black rice uncooked, whole grain
- enough water for soaking
ADD TO THE STEAMER
- 2 cups of water
ADD DURING THE POUNDING PROCESS
- 1 tsp salt
- 3 Tbsp granulated sugar of choice optional
- ¼ to ½ cups of water optional
USE AFTER THE MOCHI IS OUT OF THE MACHINE
- sesame olive, canola or vegetable oil
- mochi filling such as sweetened beans, icecream or Nutella
Instructions
- Wash, rinse then soak the 5 cups of glutinous wild black rice in 8-10 cups of water in a bowl or large container overnight (about 8-12 hours). Drain the rice and refill the water so that it's above the rice. Cover the bowl or container and place in fridge for another 36 to let the brown rice absorb the water and become more tender*
- After soaking, drain and grind the glutinous wild black rice in a food processor until you get a flour that resembles coarse sand. Transfer the ground rice to the steamer bowl.
- Prepare the mochi maker by filling it with 2 cups of water (there is a separate area for this, right below where the steamer bowl should be placed).
- Fit the steamer bowl (with the ground rice) into the machine.
- Close the lid and press STEAM (an alarm will go off when it's done)
- Press POUND when the machine is done steaming the rice.
- Open the lid and sprinkle in the salt and sugar. Add the water, along with the optional coloring.
- Allow the mochi to pound for 15-20 minutes and stop the machine. Pour into a well greased pan and let cool.
- Use scissors or a sharp knife to slice and portion the mochi. Enjoy!
Notes
*the extra long soaking process isn't necessary for sweet white rice, but a crucial step for glutinous wild black rice as it helps soften the outer husk of the rice and makes the resulting mochi more tender
Did You Like this Recipe?I'd love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!