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Re: Hi there, and...
>.>
Isn't that just short grain brown? I didn't think there was a special rice for mochi, just that its short. I know white tends to be used because it gets extra gooey and sweet from the starch. (I'd definately use brown tho, I never buy white anymore. Why waste good fiber?)
Essentially its made by boiling, pounding (a LOT) and then shaping, right? maybe with a sweetener in it? Never made it but seen it in anime a lot. *dork*
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Namaste <3
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