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Do you have an incurable sweettooth,by now?

MOCHI, a traditional Japanese New Year's treat made from sweet rice,
may be just what's needed,to bring your tastebuds gently down to earth.

MOCHI is delightfully sticky,chewy and subtly sweet.More than any food,I
credit mochi with giving me the whole-grain satisfaction that enabled me to
get unhooked from a lifelong sweet addiction.

Store-bought MOCHI is ultra-convient but not gluten free or safe as one
person told us.It comes in many flavors.You just pop it in the oven looking
like a brick, and it puffs up into a wonderfully crunchy snack.

But homemade MOCHI (mo-chee) is an experience to rival the old fashioned ice
cream freezer.  On special occasions, I like to gather some friendly folks
and share the fun:

THE DOWN-HOME MOCHI RECIPE:

2 c sweet brown rice
2 & 1/8 c water
pinch of salt (i omit)

DECORATIONS:
raisins
cinnamon
pumpkin seeds
sesame seeds
sunflower seeds

Wash & drain rice.  Pressure-cook by starting it on low flame for 30
min.Then turn to high and bring up to pressure.Reduce heat to simmer,put a
flame spreader underneath and cook 20 min more, then let it come down from
pressure on its own.

Gather your friends round,now,and turn the steaming sweet rice into a big
suribachi. Take turns passing the bowl and pounding as it gets sticky and
taffy-like.when everybody agrees it's done ( the smoother the better), turn
the oven on.

Make cookie-size shapes and press them flat onto a well-oiled cookie
sheet.Decorate,then bake at 400o for 20-30 minutes, until puffed and crispy
on top. eat 'm hot!


jody
ICQ#22357402
Eugene,Oregon