Using your body weight, press down on the rice with the pestle. Once the rice is steamed, empty the hot water which warmed the mortar, and place the steamed glutinous rice into the mortar. Traditional method with wooden mortar and pestle – Discard the soaking water that you prepared the night before and fill the mortar with hot water while the rice is being steamed. Add the same amount of water as rice and follow your rice cooker’s instructions. Rice Cooker – Some rice cookers have a special function to cook sweet rice to make Sekihan or rice with other grains. Press the “Steam” function button and set 45 minutes. Put the lid on making sure the steam releasing valve is in the sealing position. Place a bowl, lined with a tightly squeezed wet cloth with rice over it, on top of the trivet. Instant pot – Add 2 cups of water in your instant pot and place steaming trivet provided with instant pot inside the inner pot. Place the steamer over a pot of boiling water and steam it for 30-45 minutes. Drain the water and spread the rice over the lined steamer. Traditional method with a Bamboo Steamer – line the steamer bottom with a tightly squeezed wet kitchen cloth. On the second day, steam the rice and pound the mochi dough. Those Mochitsuki (glutinous rice pounding) pieces of equipment need to be soaked in water too to prevent the wooden equipment from cracking or the rice sticking to the equipment. If you are going to make mochi in the traditional Japanese way, you need a wooden mortar and wooden pestles. On day one, wash the rice and let it soak overnight. Japanese mochi is typically made in two days. Have a look at Chopstick Chronicles’ Amazon shop front. If you cannot access those grocery stores, It is available from online stores. So it is available from Japanese or Asian grocery stores. Glutinous rice is widely distributed in Southeast Asia and East Asia including Japan, where there is a habit of eating glutinous rice. Reference: The difference between mochigome & uruchimai Where To Buy Glutinous Rice? Ordinary rice contains amylose and amylopectin but glutinous contains amylopectin only that makes the glutinous rice really sticky. But the big difference is the type of starch it contains. Comparing those two different type of rice – ordinary rice, which is called Uruchimai (Uruchi rice) is translucent whereas the glutinous rice is white and opaque. It is different from ordinary rice that is usually eaten as steamed rice with dishes such as Japanese curry rice. It is short-grain Japonica glutinous rice.
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