Add the rice to the bowl of the rice cooker and fill water to the 3 cup marking.After rinsing the soaked rice thoroughly, shake excess water off and use one of the following methods, either with a rice cooker or on the stove top.Once soaking is done, wash thoroughly to prepare for cooking.Cover, and let sit overnight or up to 24 hours. In a clean large glass or ceramic bowl, combine the rice, 4 cups warm water, and acid or fermenting liquid.However you decide to eat it (and I have some grand plans for variations in the near future, so get excited), just try it so you can decide what you like best. So you have some crunchy bites and some soft, melty bites, and all yum. The latter is fun because it instantly starts to absorbs the liquid and dissolves pretty quickly, too. You can eat them alone or dipped in sauce or wrapped in nori or even with soup. Just keep in mind that one moffle is about the equivalent to a bowl of rice, so … enjoy as many as you feel fit. These grains are properly soaked, allowing your body to actually absorb the nutrients in the whole grain, don’t prevent your body from absorbing other nutrients, and are super fun to eat. Plus, because this mochi is soaked ahead of time, you don’t have to worry about the thumbs-down part of eating whole grains. And fresh, whole grain mochi is a completely different beast of flavor. The good news is that mine are made completely from scratch, save the growing-and-harvesting-rice-yourself part. Like, I totally didn’t invent it at all! But I suppose just because someone else invented it before me doesn’t mean I didn’t invent it, too, right? The hilarious thing is then I discovered that it’s actually a thing. I instantly went to work soaking more rice for a new batch to photograph for my readers. I got a lot of excited responses, and I knew I had created something awesome. So I took a picture with my phone and sent it to my Japanese and Japanophile friends and family to share my new invention. I dipped it in my go-to mochi dip of soy sauce, fresh ginger, and a tiny splash of pure maple syrup, and it was like fireworks, it was so mind-blowing. Super light and airy and crisp but still with that amazing mochi chew in the center. But then I picked it up with a pair of chopsticks and took a bite. It was a pretty pale-looking waffle, so I hadn’t achieved what I was hoping for at all. When the timer went off and I opened the lid, I was a little surprised at what I saw. I had a little light bulb moment and turned on my waffles iron and plopped it in. Do you? So one day I had a bit of extra brown rice mochi from my usual batch, and pondered how I could recreate that deliciousness. The problem is, I don’t have a tiny Japanese indoor grill, and I doubt most of my readers do.
In Japan, mochi is often roasted over hot coals to get that amazing browned, crispy exterior and the molten, chewy center. Made with soaked brown rice, they are a great nutritious snack and a fun alternative to other whole grains at any meal. Moffles (mochi waffles) are crisp and airy with a chewy center. Brown Rice Moffles (Mochi Waffles) 玄米モッフル
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