Brown Rice Mochi is steamed, pounded glutinous rice, that is eaten widely in Asian countries in many different ways. Here is a simple (pre-made) mochi that is sweetened by coconut sugar and offset by the saltiness of coconut aminos. Delicious!
- YIELD: 4 pieces (2 Servings)
- PREP: 5 mins
- COOK: 10 mins
- READY IN: 15 mins
Brown Rice Mochi is steamed, pounded glutinous rice, that is eaten widely in Asian countries in many different ways. Here is a simple (pre-made) mochi that is sweetened by coconut sugar and offset by the saltiness of coconut aminos. Delicious!
Ingredients
- 2 pieces brown rice mochi- Spiral brand halved
- 1 tbsp sesame oil
- 1 tbsp coconut aminos or nama shoyu/soy sauce
- 2 tsp coconut sugar
Instructions
- Heat sesame oil in a non-stick pan
- Cut mochi into small squares and place in the centre of the pan
- Cook on one side for 3-4 minutes on high, then turn over, and place lid on pan
- Turn the heat down, and cook for a further 5 minutes on a low flame
- Drizzle the coconut aminos (or other soy sauces) over the top of the mochi, and then sprinkle with the coconut sugar
- The mochi should be 'fluffy' and bubbling at the sides, and the coconut sugar will melt
- Serve hot, with extra sauce and fresh fruit
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