Okara Mochi with Rice Bran
Okara Mochi with Rice Bran

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, okara mochi with rice bran. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Okara Mochi with Rice Bran is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Okara Mochi with Rice Bran is something that I’ve loved my whole life.

You might know Korean rice cakes as 'mochi'. You've probably tasted or seen mochi ice-cream or seen it at your local Asian grocery store. Okara or soy pulp is the insoluble carbohydrate residue that is left over after the production of soymilk or tofu.

To get started with this recipe, we must prepare a few ingredients. You can cook okara mochi with rice bran using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Okara Mochi with Rice Bran:
  1. Take 50 grams ●Fresh okara
  2. Take 3 tbsp ●Rice bran ※Refer to Step 8
  3. Prepare 2 and 1/2 tablespoons ●Katakuriko
  4. Make ready 1 pinch ●Salt
  5. Get 80 ml ●Water
  6. Prepare 1 tsp Sake
  7. Make ready <Rice bran powder> (optional)
  8. Take 1 tbsp Rice bran (parch in advance) ※Refer to Step 8
  9. Prepare 1/2 tbsp Kinako
  10. Take 1 tbsp Sugar (I used a low calorie sweetener called Lakanto S, but use your choice of sweetner)
  11. Get 1 pinch Salt

Similar to the Brazilian Pão de Queijo, but made with glutinous The most common use for mochiko is mochi (Japanese rice cake). I have been able to find Mochiko Sweet Rice Flour in the international section of larger grocery. Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color.

Instructions to make Okara Mochi with Rice Bran:
  1. Put all ● ingredients in a heatproof container and mix well. Cover the container loosely with plastic wrap and heat in a 500W microwave for 1 minute and 30 seconds.
  2. Add sake and knead (as shown in the photo). Cover with plastic wrap again and heat for 40 more seconds.
  3. After it cools to the touch, moisten your hands, tear the mochi into bite-sized pieces, then they're ready to serve. I used rice bran powder for the right one in the picture.
  4. They're also delicious coated in kinako & sugar (mixed at a 1:1 ratio). I recommend this for those who are eating rice bran for the first time.
  5. Make healthy oyaki by combining the mochi with simmered hijiki seaweed or simmered kiriboshi daikon, then frying them in frying pan. Use any sauce you like. They are delicious sprinkled with curry powder.
  6. The mochi are best eaten with vitamin C. Try sprinkling on a refreshing drink powder such as [Hi Lemon] or [Lemon Tea].
  7. Vary the way to serving them by filling them with adzuki and roasting them, or by serving them with a mitarashi-dango-like sauce.
  8. I used parched rice bran, which I dry roasted for about 2 minutes over low heat. I recommend parching it after you purchase it.
  9. By the way, 2 teaspoons of rice bran have the same amount of nutrition as 1 rice bowl full of brown rice.
  10. Also try the following recipes: [Tofu Mochi with Rice Bran], - - https://cookpad.com/us/recipes/149597-tofu-mochi-with-rice-bran
  11. [Soft Milk Mochi with Rice Bran]. - - https://cookpad.com/us/recipes/149599-soft-milk-mochi-with-rice-bran

The top countries of supplier is China, from which the percentage of rice okara. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Side note: the mochi dough is SUPER sticky, so be sure to prepare your surface and hands with startch before making the balls. Mochi, the tiny cakes made out of glutinous rice, are an important part of Japanese cuisine and culture. The preparation of mochi starts with a time-consuming process of pounding boiled or steamed rice, usually the glutinous mochigome variety until it forms into a thick and homogenous paste.

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