Mochi for Nursing Mothers Recipe
- 2 years +
- 10 (2-ounce) patties
- gluten free
Traditionally in Japan, mochi is used for special occasions, and is also known for encouraging the flow of breast milk and for restoring strength and stamina. Whole-grain mochi is rich and nutritious for both mom and baby.
Sweet rice is called “glutinous rice” because it is sticky, but it does not contain gluten that is found in wheat. It is used to make mochi because it has a sticky consistency when pounded. Mochi is made without salt, so the grains break down and stick together.
Mochi has a chewy texture, so it is important to wait until your child has teeth, and he can chew well, before offering mochi. Also, make sure mochi is cut into small pieces before serving it to your young child.
You will need
- 2 cups Nurse & Nourish® Whole Grains
- Water to cover for soaking
- 2 1/2 cups water for cooking
- Arrowroot or sweet rice flour for dusting
Cover sweet rice with water and soak for 8 to 24 hours. If you do not have time to soak for the longer time span, soak for at least 1 hour, if possible.
- Strain soaking water, place rice and cooking water into pot, and bring to a boil over high heat.
- Reduce heat and cook for 45 minutes to 1 hour, until all water is absorbed.
- Use a heat diffuser to keep grains from sticking to the bottom of the pot, and to prevent burning.
- Allow the rice to cool slightly.
Note: Do not use salt when cooking rice, because salt keeps the grains separate and firm. The lack of salt makes it easy to break down the grains.
- Transfer to a large bowl.
- Using a potato masher or mallet, pound rice and break grains until sticky. Form into balls that are about ¼ cup in size, and dust with arrowroot flour until lightly coated.
- Air-dry for 2 to 4 hours before refrigerating. Mochi can be put into a toaster until it puffs up like a marshmallow, and eaten with nori seaweed and soy sauce, or it can be put into soup so that it becomes soft like a dumpling.