This is a very common way to eat mochi. It is also called kinako (soy powder) mochi. This may be an unusual taste for the Western palate, but I’m confident its muted sweetness and unique texture will win you over.
Yield: 5 mochi
Time: 5 minutes
Ingredients
- 5 mochi
- 2 tbsp kinako
- 2 1/2 tbsp sugar
- 1/4 tsp salt
Preparation
- Submerge mochi in a bowl of water and microwave for 2 1/2 minutes (or until mochi gets soft)
- Mix kinako, sugar, and salt in a bowl
- Dredge mochi in mixture, one by one, covering thoroughly
- Serve and enjoy!
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big like! – thanks .
Great, Micki!
Hooray, I found Mochi flour!!
Okay, good luck, Micki!
Hi Mai, thanks for your reply, no, I can’t seem to find mochi gome, I was thinking of making a dough with rice flour and using it as per recipe, but it propably wouldn’t be right! I just have to keep looking, I think!
Hi Micki, You should be able to make it yourself. Are you able to find mochi gome (mochi rice) in your local grocery store?
Mochi gome is like regular rice, but more sticky and heavy. After you steam it, pound it with a blunt object, such as a beer bottle, until it sticks together, almost like bread dough.
hi mai, thanks for the “sweets” recipe! I can’t seem to find plain mochi here (just some filled with bean paste, and they were really expensive!I bought one, though, and they were yummy!), so I was wondering if I could make it myself using rice flour? Or do you have a recipe for making mochi? Thanks!