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Kinako mochi is a Japanese type deal with that’s made with glutinous rice flour. It’s chewy, bouncy, and subtly candy, served with kinako (soy bean) powder and honey. Pair it up with a cup of inexperienced tea and revel in!
Kinako mochi is tremendous simple to make with none particular approach. All it takes is to combine glutinous rice flour with water, form the dough into small balls and boil them for simply 2 minutes. It’s such a enjoyable exercise for youths as effectively!
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What’s kinako?
Kinako is a Japanese ingredient made with floor roasted soy beans. It has a lightweight, yellowish coloration with a slight nutty, candy style. Kinako is usually utilized in Japanese sweets reminiscent of mochi, rice crackers, and drinks.
Topping concepts
Though kinako mochi is scrumptious by itself, you may be as artistic as you need with toppings. Listed below are some concepts…
- Crimson bean paste
- Reduce up fruits – contemporary or canned
- Your favourite ice cream
- Dairy free whipped cream
- Crushed nuts – cashews, peanuts, pistachio
You might also swap out the honey to maple syrup to make this deal with vegan.
Which flour ought to I take advantage of?
Glutinous rice flour is the important thing to the gooey stretchy texture in mochi. Since they’re made out of candy rice, they’re also referred to as candy rice flour or candy rice powder.
For this particular mochi recipe, search for ‘Moist (or water) milled’ kind which provides a smoother silkier texture within the mochi. This sort of glutinous rice flour is tremendous high-quality and silky as a result of the grains had been soaked earlier than being floor.
Examine the hyperlink on the ingredient listing beneath to see what I take advantage of within the states, or it’s also possible to use Japanese shiratamako which is made with the identical milling course of.
American manufacturers reminiscent of Mochiko Blue Star or Bob’s Crimson Mill candy rice flour are dry-milled, and has a coarser texture. They aren’t ideally suited for this recipe and can create grainy, doughy mochi balls.
White/ brown rice flour can’t be used as a substitution on this recipe as a result of it is going to give a very totally different texture.
Substances for this recipe
The right way to make kinako mochi
Step 1. Make mochi ball dough. place the glutinous rice flour in a bowl and add ⅓ cup water little by little, mixing with hand on the similar time. Cease including water when the dough turns into moist sufficient to kind a ball.
Step 2. Form. Roll the dough into 1 inch measurement balls and flatten the center.
Step 3. Boil. Prepare dinner the mochi balls in boiling water for two minutes or so till they float to the floor. Switch the mochi into ice chilly water to forestall from cooking additional.
Step 4. Serve. Cut up the mochi into small cups. Prime with kinako powder and honey.
FAQ
Kinako mochi is the very best when consumed contemporary. Nevertheless, cooked mochi balls may be refrigerated for as much as 2 days. Cowl them with chilly water and retailer in an hermetic container.
To melt once more, microwave the mochi balls for 10-20 seconds, or soak in sizzling water for a couple of minutes. Prime with kinako and honey proper earlier than serving.
Extra mochi recipes…
Recipe
Kinako mochi is a Japanese type deal with that’s made with glutinous rice flour. It’s chewy, bouncy, and subtly candy, served with kinako (soy bean) powder and honey. Pair it up with a cup of inexperienced tea and revel in!
Substances
- ⅔ cup glutinous rice flour or shiratamako
- ⅓ cup water roughly
- 3 tablespoons kinako soy bean powder
- 3 tablespoons honey maple syrup for vegan choice
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Directions
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To make mochi balls, place the glutinous rice flour in a bowl and add ⅓ cup water little by little, mixing with hand on the similar time. Cease including water when the dough turns into moist sufficient to kind a ball.
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Roll the dough into 1 inch measurement balls and flatten the center.
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Prepare dinner the mochi balls in boiling water for two minutes or so till they float to the floor. Switch the mochi into ice chilly water to forestall from cooking additional.
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Cut up the mochi into small cups. Prime with kinako powder and honey.
Notes
*This recipe makes 20-25 mochi balls.
*To retailer mochi: cowl them with chilly water and refrigerate in an hermetic container for as much as 2 days.
Diet
Serving: 4Energy: 162kcalCarbohydrates: 36gProtein: 4gFats: 1gSaturated Fats: 0.1gPolyunsaturated Fats: 0.1gMonounsaturated Fats: 0.1gLdl cholesterol: 0.003mgSodium: 37mgPotassium: 28mgFiber: 1gSugar: 13gVitamin A: 19IUVitamin C: 0.1mgCalcium: 8mgIron: 0.2mg
The dietary info on this web site is just an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this website will not be assured.
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