Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, old-fashioned mame-mochi with a bread maker. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Old-Fashioned Mame-Mochi with a Bread Maker. In order to make mochi that isn't sticky, shake off the excess water from your hands when dampening them. I referred to another mochi recipe.

Old-Fashioned Mame-Mochi with a Bread Maker is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Old-Fashioned Mame-Mochi with a Bread Maker is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook old-fashioned mame-mochi with a bread maker using 10 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Old-Fashioned Mame-Mochi with a Bread Maker:

1. Prepare 2 rice cooker cups' worth (280 g):
2. Get ○ Mochi rice
3. Take ○ Water
4. Make ready Kuro-mame (black soy beans)
5. Prepare Salt
6. Make ready 3 rice cooker cups' worth (420 g):
7. Prepare ○ Mochi rice
8. Make ready ○ Water
9. Prepare Kuro-mame (black soy beans)
10. Take Salt

I referred to another mochi recipe. Old-Fashioned Mame-Mochi with a Bread Maker In order to make mochi that isn't sticky, shake off the excess water from your hands when dampening them. I referred to another mochi recipe. The glaze on this cake is killer the texture is lovely and the spice balance is just right.

Steps to make Old-Fashioned Mame-Mochi with a Bread Maker:

1. 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.
2. 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.)
3. 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.
4. Set the blade for "noodles and mochi", add the glutinous rice and the water, cover with the lid, then turn on the "mochi" course.
5. When the cooking cycle is done, open the lid. Add salt, then press start with the still off.
6. 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.
7. Dampen both hands, quickly remove the mochi while the bread machine is moving, and transfer it to the bowl.
8. 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.
9. Dampen your hands, then pull and fold the mochi over the kuro-mame. With the inner pad of your hand, lightly press down.
10. Repeat this process until the beans are evenly distributed.
11. Transfer the mochi onto a work surface sprinkled with powdered rice for dusting (mochi-tori-ko).
12. 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.
13. When it is firm enough to cut, it's ready. Slice into desired thicknesses, then they're done.
14. Use as little powdered rice for dusting (mochi-tori-ko) as possible. If you use too much, the mochi will easily grow mold.
15. 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.

I admit that it seems a little unfair to give something called "prune cake" a low rating because it tasted like prunes but I got taken in by those Sunsweet ads about the individually wrapped prunes tasting like candy – they don't – and I was hoping to use them up in. In a large bowl, pour boiling water over oats. Old-Fashioned Mame-Mochi with a Bread Maker In order to make mochi that isn't sticky, shake off the excess water from your hands when dampening them. I referred to another mochi recipe. Make this gluten-free bread in your bread maker.

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