Homemade Black Rice Mochi

Name: Homemade Black Rice Mochi
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Japonica rice; 5 times that of Japonica rice Glutinous rice; Some Black rice leaf; Some brown sugar; Some White sesame; Some Soy flour; Some water

by annesmall

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Wufan Mochi is a traditional southern seasonal snack. It was said that April 8th of the lunar calendar was the birthday of the ox. It is said that the long-horned horned beetle was born in this world, so there is a saying in the world that the ox is working hard. This statement is especially valued by people in Taizhou, Zhejiang. As a Taizhou native, every household in the eighth family will eat this black rice mochi every year on the first day of April. Of course, they basically don’t make it by themselves. Almost on the 8th day of April, this black rice mochi is sold on the streets and alleys, and then wrapped with syrup. Sprinkle some sesame seeds, so delicious!

As the saying goes: eat black rice cake, mosquitoes will not bite! After eating black rice mochi, you don’t know if mosquitoes bite, but modern medicine proves that black rice tree has the functions of nourishing vital energy, strengthening muscles and bones, improving eyesight, and stopping diarrhea, and has considerable medicinal and health care values. It is a promising anti-aging drug. "

Ingredients

Some Japonica Rice
5 times that of Japonica rice Glutinous Rice
Some Black Rice Leaf
Some Brown Sugar
Some White Sesame
Some Soy Flour
Some Water

Homemade Black Rice Mochi

1. The fresh black rice leaves are stalked and the bad leaves are removed. Now the leaves are not very tender.

2. Soak the leaves in water and wash them.

3. Put the black rice leaves in the material machine, add warm water, and beat.

4. Filter out the residue, put on disposable gloves, and squeeze out the water.

5. The squeezed out water is yellow-green.

6. Soak the rice in black rice juice for three or four hours to allow the rice to fully absorb water. At this time, the rice is dark black (I am lazy and boil it directly in the pressure cooker). The water is just a little higher than the height of the rice, otherwise it will cook. The rice came out too soft.

7. Put the cooked rice in the bread machine and use the cake-beating function to beat for ten minutes, until the rice is beaten until no rice particles are visible. For the bread machine without the cake-making function, you can also directly use the stirring function to beat the rice to a viscous state.

8. Sprinkle soybean powder on the chopping board (Songhua was supposed to be used, I didn't have Songhua, so I replaced it with soybean powder), roll the udon dough with a rolling pin into a sheet of about 1-2 cm thick, and then cut into pieces.

9. Boil brown sugar with a small amount of water to make a thick syrup, then add an appropriate amount of white sesame seeds, and spread on the black rice mochi.

10. Fold the black rice mochi in half, press the edges tightly to prevent the syrup from overflowing, and start eating~~~

Tips:
1. I used a part of the japonica rice, or all of the glutinous rice, which tastes more glutinous.

2. In order to save effort, I cook it directly in a pressure cooker. It is best to soak the rice in black rice juice for three or four hours, and then use it for steaming. The steamed rice will be very dark.

3. Wrap the unfinished black rice mochi with plastic wrap to prevent it from drying out. Please eat up the finished product within one day~~~