Clas: sweet brown rice mochi
Clas conditions this whole grain too!
Enjoy all the nutrients of freshly milled whole grain sweet brown rice in a wonderfully soft and chewy mochi wrapped around a ball of red azuki bean paste (anko).
Recipe: food geek-
https://fgbc.dk/37cj (6/17/23)
Ingredients makes 6-8 mochi
100 gr freshly ground brown sweet rice
8 gr rye clas (2.76 gr rye which is 2.7% total flour, 5.24 g water)
134 gr water (optional add 1tsp fresh sugared lemon zest)
60 gr sugar (1/3 cup)
150 gr red bean paste
Don't forget to brush off the excess potato starch on the finished mochi!
P.S. This recipe uses more liquid than others and the hot molten cooked dough will be sticky. However the resulting dough will be much softer and it also stays softer longer. You can even refrigerate it and it will not be hard. I think an 8-10 sec reheat in the microwave will restore it to very soft.
Comments
I love mochi! I made a sweet brown rice CLAS but haven't used it yet. Now I know what to do! Thanks for the inspiration!
Yippee
Hi Yippee,
I was just wondering about making clas with rice because then the mochi will be gluten free. It is a good gift for non-gluten eaters. I hope you'll like all the fiber now in mochi. :)
Hi Yippee,
Did you put any kind of malt in the sw br rice clas?
So use the following?
75 gr whole sw br rice flour
25 gr malt flour ( from sprouted sw br rice?)
140 gr water
10 gr vinegar
and then proceed as usual?
Hi jo_en,
I used barley malt and followed the WW CLAS procedure. I have been contemplating a Cantonese CLAS mochi recipe...
Yippee
I will be looking forward to this!!
Hi Yippee,
白糖糕 next?
Please advise. I would appreciate any tips you have on the method for this!!
My sw rice clas will be ready tomorrow.
Do you have a favorite YT -er to see their technique for the bak tong gao?
Would it be better to soak the rice first in water, then add the hot syrup, cool it then add the clas? then wait again before adding the yeast?
Thanks!
PS I forgot to ask, should I use brown short grain or brown sweet rice?
White sugar cake is typically made with LONG grain rice flour (and wheat starch in some recipes), from what I understand.
Easy
張媽媽廚房
https://youtu.be/N4zFhTC75PQ
P.S. one more
Cici Li Asian Home Cooking
https://youtu.be/NUArKrK9u8E
Traditionally, baking powder was not used to make this cake.
Complicated
阿李廚房
https://youtu.be/R9aWh2-xMMw
P.S.
This method is closest to what you want to do, I believe. Let me know if you need help with translating the video.
Pro
Chef Du
https://youtu.be/ohmNe1msy_E
Yippee
I’ve never seen a brown rice mochi before, the persistence of the potato starch doesn’t bother me one bit! These look delicious to me, I love red bean mochi.
Benny
Hi Benny,
Please try clas with the sweet brown rice grain. Do you have a grain mill? The just milled flour is so fresh and the clas takes the edge off the rough bran.
I put much less sugar than regular white sweet rice mochi - about 1/3 amount.
I know your shaping will do wonders for the looks too. Don't forget the lemon zest - it will give a subtle brightness to the dough.
At some point in time I will need to do some research into using CLAS.
I unfortunately don’t have room for anything else in my small kitchen so I don’t currently have a grain mill. I do wish I did based on everything that I read here and elsewhere about how much better bread tastes made from freshly milled grains. Now I do my best to buy locally milled flour but I’m sure it still doesn’t compare to freshly milled.
Benny
Hi,
The other way I was going to make this was by pureeing.
1. weigh out 100 gr sweet brown rice
2. wash it and then add water to get total weight of 100 + 134 gr. If you do not have clas, try adding 3 more gr of water.
3. soak it 2 hr
4. puree it until milky smooth in a vitamixer or blender.
5. Proceed with the sugar and steaming.
I know what you mean by limited space. My place is overcrowded with baking stuff!
PS Let me know if there is a limit on lactic acid- I might be over consuming it!!