Mochi

Has anyone attempted to make BP mochi. Either unsweetened or using xylitol? I would love to know how and what has worked before venturing out to find the special rice. 


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Comments

  • Dave said in a podcast that for lunch he sometimes puts of mochi cake in a hot sandwich press. They're usually about 27 carbs a piece so he eats them with a stick of butter to slow the insulin response. Dried mochi 'cakes' are pretty delicious when served this way, but the average Japanese person enjoys them with a variety of non-BP food. A mochi would be eaten with soy sauce, or in soup, or as desert with sugar/honey/sweetening.


     


    I have Thai sticky rice, glutinous rice flour (for glutinous rice pancakes) and a bag of typical dried mochi cakes, but I use them exclusively for my weekly refeeds. Maybe when my body is as good at burning fat as Dave's I'll start eating them outside of refeeds.


  • Yeah. I love mochi but don't know how to make it, BP style...

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  • found a video of this peculiar mochi making machine


     


    http://www.youtube.com/watch?v=LoahSY38IAY


  • found a video of this peculiar mochi making machine


     


    http://www.youtube.com/watch?v=LoahSY38IAY


     


    Wow thank you.  I never knew this existed.  I'm looking at mochi machines now.  I guess there's a special type of mochi rice you have to use.  

  • I am having a very hard time finding a recipe or video that does not use a microwave, and that doesn't use starches...wheat, potato, corn...or sugar! ARGH!!!


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  • wtfgodwtfgod
    edited June 2013

    googled it and found first link


    http://www.tinyurbankitchen.com/2011/07/easy-homemade-mochi.html


    "The traditional method for making mochi is time-consuming and labor

    intensive. First glutinous (or sweet) rice is manually ground, soaked,

    and then steamed. This mound of cooked rice is then pounded vigorously

    for 10 minutes until it becomes one big, sticky mass. Finally, this mass

    is hand-kneaded until it becomes the desired texture."


     


    should only need rice flour/ground rice( must be sweet rice??) and water, everything else is for texture/taste and should be variable?


     


    the modern recipe he posts after that is made with a microwave(not BP) and he adds the starch after, and has the sugar as an optional ingredient.


     


    Edit:: pulled this from wikipedia,


     


    "Mochi can also be prepared from a flour of sweet rice (mochiko). The flour is mixed with water to a sticky opaque white mass that is cooked on the stovetop or in the microwave[7] until it becomes elastic and slightly transparent.[8]"

  • I'm gonna try to make this. I'll let you know of my results! It looks like making rice-flour is quite the project so it might take some time.


  • i dont think you need rice flour, might want to look at this link(i didnt read it) but it looks like they did it with rice not the rice flour


    http://justhungry.com/homemade-mochi-pounded-rice-modern-way


  • Hmm. Ok well I made it. I made rice flour by putting some white rice in a Vitamix and blending the crap out of it. Then I took 1 cup of the flour and put 1.5 cups of water in it along with like a tablespoon of honey. I then spread it out on a baking sheet and baked it at 250 F for ten minutes. It turned out ok but I'm no mochi expert. It was pretty bland so I had to eat it with raw honey or butter. Next time I'm gonna try using some egg yolks to see how that turns out, but I'm not due for another refeed for at least a few days.


  • It was the same kind of texture as kindof thick cooked cream of wheat.


  • I've been wanting to try mochi waffles ever since I've heard Dave mention them. I also like the idea of a hot sandwich press for making gluten free sandwiches with mochi. I've had a heck of a time finding mochi tho! The local health stores only carry brown rice mochi and the mochi at asain markets all have bean paste or ice cream in them. Same thing on amazon! And a mochi maker runs around $200? Ugh, so I finally found regular white rice mochi on asainfoodgrocer.com with one ingredient: glutinous rice. Yay! I'll let you know how my waffles turn out :)
  • Ok...I may try to make mochi this weekend old school style...since all other recipes use starch or a microwave. Now...how to steam rice without a special steamer...maybe a trip to the local Asian market will be in the plans this weekend! I'll take photos and let you know how my mochi turns out! Seems like a load of work for just a bit of yum! I saw the mochi makers and yeah, $200-300 is not in my budget, yet!

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  • arg. out of stock at asian grocer


  • RandyRandy
    edited September 2013
    So I tried the dried mochi at Asian grocer with my little waffle maker and it makes perfect looking little waffles that puff up but they're a bit too chewy for my liking. I since found that simply mixing eggs with mochi flour and a little water makes awesome fluffy pancakes that are soft and delicious. I cook them on a low 3 setting in my ceramic non stick pan and they only take about 30 seconds to flip, so no oxidized fats or denatured proteins. About equal parts eggs to flour (i do two eggs and about a half cup flour, then just enough water to make it a little runny for pouring. great stuff!
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