Ingredients: for 4 persons

- 2 cups powdered sweet or brown rice

- 2 cups water

- 2 tablespoons shiro miso

- 2 teaspoons of buckwheat huks

- 2 teaspoons rice brans (optionally)

- 2 tablespoons maca

 

Preparation:

Option 1: grind the sweet rice in a blender into flour to get 2 full cups. Then mix the powdered rice with 2 cups of water. Mix it well.

Option 2: Soak 2 cups of sweet rice in 2 cups of water overnight or for several hours.  Then gradually put the soaked rice together with water into a blender and mix it slowly until blended. If the mass is thick, add a little of water.

Option 1 and 2: Steam the rice mass prepared by steaming, on a medium flame, under a lid, for 1,5 hours. At the end lift the lid and mix thoroughly before mochi is ready. Leave the paste rice to cool and then put on the baking paper on a flat plate.

At the end:

Before serving, divide the mochi in a few pieces and heat  in the oven or steam. During the heating make the sauce from shiro miso. Melt 2 tablespoon of shiro miso in a little water until smooth and at the same time it has a little bit thick consistency. Pour the sauce over each portion of heated mochi and then sprinkle them finely with buckwheat husk, maca and rise with rice brans.