One of my all-time favorite snacks is bánh dầy--little rice cakes shaped as the sky according to Viet legend brushed in oil and sandwiched around steamed silky pork sausage and wrapped in banana leaves. Whenever we were near a Viet deli/bakery, I always grabbed 1-2 for the road. Since I've stopped eating MSG, I've stopped eating at Vietnamese food places, because inevitably there is MSG in everything especially
In a strong food processor or blender, process the rice until it makes a smooth, creamy paste.
Pour the mixture into a bowl or small pot you can steam with in a double boiler (you can also use a pressure cooker for about ten minutes). The rice should steam about 30 minutes or until the mixture gets glutinous and sticky. It should also appear somewhat glossy.
|Steamed mochi dough|
I set the pyrex in the pressure cooker which was boiling by this time and steamed for 10 minutes. When the timer went off, I released the steam and voila. I love my pressure cooker! Mochi in 20 minutes from grinding to steaming. The mochi is ready to eat at this point IMO with powdering or oiling.
On a tray dusted with the starch, pour the hot mochi mixture as evenly as possible, about ½ inch in thickness. Let cool before putting in the refrigerator for at least two hours. If you want to make round mochi, you'll need to work with the very sticky dough to form the balls, which is time consuming and worth mentioning again: very sticky.
|Mochi ready to bake|
|Puffed up baked mochi!|
We didn't have anything but deli roast beef on hand so that's how we did. We found the mochi a bit too plain so I'm tweaked my amounts to up the gray sea salt (since it is milder than table salt).
I'll work on a modified bánh dầy recipe forthcoming...
Ăn Ngon Lành|Eat Delectably!
|Baked mochi ready to eat|