Wild Black Rice Mochi Recipe: Homemade Mochi Using a Mochi Maker

Wash and rinse the glutinous wild black rice until the water runs clear.

Soak the rice overnight in plenty of water (about 2 cups water per cup rice). After about 8–12 hours drain and refill the bowl so the rice stays submerged, then refrigerate for another 36 hours to fully hydrate and soften the grain. Glutinous white rice needs a much shorter soak (8–12 hours); glutinous wild black rice benefits from the extended soak.

Drain and pulse the soaked rice in a food processor until it forms a coarse flour resembling sand. This optional step helps break down the tougher outer husk of wild black rice and yields a smoother mochi.

Fill the mochi maker’s water reservoir (usually about 2 cups) according to the manufacturer’s instructions.

Place the steamer bowl into the machine and add the ground glutinous wild black rice.

Close the lid and press STEAM. The machine will steam the rice (about 30 minutes) and signal when finished.

When steaming finishes, open the lid and press POUND to start the pounding cycle.

As the rice begins to mix, add salt, sugar and at least 1/2 cup water, increasing the water as needed. Glutinous wild black rice is tougher than white or brown varieties, so extra water helps the machine operate smoothly.

Tip: You may need to pause and scrape the sides of the steamer bowl with a spatula while the mochi churns, and add more water if it becomes dry.

It takes roughly five minutes for the texture to start smoothing, and about 15–20 minutes total of pounding for a supple, smooth mochi.

There is no exact alarm for when the mochi is finished; stop the machine when the dough looks smooth and elastic.

Pour the mochi onto a tray greased with oil (sesame or neutral oil). Use a silicone spatula or oiled fingers to press it evenly into the pan.

Once cooled, turn the mochi over and cut into squares with scissors or a sharp knife.

Enjoy immediately, or freeze single layers in a large bag for later. Thaw at room temperature or microwave briefly to soften.

SOAK THE RICE IN WATER OVERNIGHT

• 5 cups glutinous wild black rice uncooked, whole grain
• enough water for soaking

ADD TO THE STEAMER

• 2 cups water

ADD DURING THE POUNDING PROCESS

• 1 tsp salt
• 3 Tbsp granulated sugar (optional)
• ¼ to ½ cups water (add as needed)

USE AFTER THE MOCHI IS OUT OF THE MACHINE

• oil sesame, olive, canola or vegetable oil for greasing
• mochi filling (optional) sweetened beans, ice cream, Nutella, etc.

• Wash, rinse and soak 5 cups glutinous wild black rice in 8–10 cups water overnight (8–12 hours). Drain and refill with water so rice stays submerged, then refrigerate for an additional 36 hours to fully hydrate and soften the grain.
• After soaking, drain and pulse the rice in a food processor until it resembles coarse sand. Transfer to the mochi maker’s steamer bowl.
• Fill the mochi maker reservoir with 2 cups water and place the steamer bowl in position.
• Close the lid and press STEAM. When steaming is complete, press POUND to begin pounding.
• Open the lid during pounding and sprinkle in salt and sugar, then add ¼–½ cup water or more as needed. Scrape the sides if the dough sticks and continue pounding until smooth and elastic (about 15–20 minutes).
• Pour the finished mochi onto an oiled tray, spread evenly, allow to cool, then cut into portions. Serve fresh, freeze single layers for storage, or toast/waffle for variation.