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We hope you got insight from reading it, now let’s go back to old-fashioned mame-mochi with a bread maker recipe. You can cook old-fashioned mame-mochi with a bread maker using 10 ingredients and 15 steps. Here is how you do it.
The ingredients needed to prepare Old-Fashioned Mame-Mochi with a Bread Maker:
- Use 2 rice cooker cups' worth (280 g):
- Take ○ Mochi rice
- Prepare ○ Water
- Prepare Kuro-mame (black soy beans)
- Use Salt
- Provide 3 rice cooker cups' worth (420 g):
- You need ○ Mochi rice
- Use ○ Water
- Use Kuro-mame (black soy beans)
- Get Salt
Steps to make Old-Fashioned Mame-Mochi with a Bread Maker:
- Boil the black beans: Add the rinsed kuro-mame and plenty of water in a pot, and soak overnight. Heat as is, then reduce to low heat after it comes to a boil.
- Skim any scum that rises to the top while simmering for 10 minutes. (The beans should be firm). Drain away any excess water. (Wrap in plastic wrap until it's time to add the beans to prevent them from drying out.)
- Thoroughly rinse the rice, then drain excess water. Until Step 5, where you open the lid, prepare the rice as instructed in your bread machine manual.
- Set the blade for "noodles and mochi", add the glutinous rice and the water, cover with the lid, then turn on the "mochi" course.
- When the cooking cycle is done, open the lid. Add salt, then press start with the still off.
- If there is only 1 minute left until the cycle is over, wait by the machine. Prepare a large bowl and water to dampen your hands.
- Dampen both hands, quickly remove the mochi while the bread machine is moving, and transfer it to the bowl.
- Kuromame: Place a handful of kuro-mame toward the edge of the mochi. Taste the mochi, and if the seasoning is too light, mix in some salt.
- Dampen your hands, then pull and fold the mochi over the kuro-mame. With the inner pad of your hand, lightly press down.
- Repeat this process until the beans are evenly distributed.
- Transfer the mochi onto a work surface sprinkled with powdered rice for dusting (mochi-tori-ko).
- Lightly dust your hands with the powdered rice, then shape the mochi into a thick log. Allow to cool, wrap in plastic wrap, then let sit in a cool place overnight.
- When it is firm enough to cut, it's ready. Slice into desired thicknesses, then they're done.
- Use as little powdered rice for dusting (mochi-tori-ko) as possible. If you use too much, the mochi will easily grow mold.
- You can enjoy them as is but grill or toast them at first. If there's not enough salt, dip the grilled mochi in soy sauce or sweetened soy sauce.
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