Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, grandma's abekawa mochi - mochi rice cakes with kinako. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Abekawa-mochi=rice cake powdered with soybean flour Mochi, or rice cake, is not only a staple food item in Japanese cuisine, but it is also quite popular in America and other cultures as well. Instead, the mochi is sweetened by garnishing it with sweet kinako, or roasted soybean flour mixed with sugar. The dessert is delicious simply garnished with.
Grandma's Abekawa Mochi - Mochi Rice Cakes with Kinako is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Grandma's Abekawa Mochi - Mochi Rice Cakes with Kinako is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook grandma's abekawa mochi - mochi rice cakes with kinako using 4 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Grandma's Abekawa Mochi - Mochi Rice Cakes with Kinako:
- Get 2 Mochi (rice cakes)
- Make ready 2 tbsp Kinako
- Get 1 tbsp Sugar
- Take 1 pinch Salt
Mochi is a Japanese rice cake made of mochigome (糯米), a short-grain japonica glutinous rice. Making mochi from glutinous rice takes a long time and effort, therefore most families don't make Types of Japanese Mochi. Here are the three flavors we make today. Mochi is made from glutinous, short-grain rice called mochigome (mochi rice), which is known for having This type of mochi is sprinkled in kinako (soybean powder) and sugar, and is the best when the Mizu shingen mochi (also known as the "raindrop cake") is a modern style of Japanese dessert.
Instructions to make Grandma's Abekawa Mochi - Mochi Rice Cakes with Kinako:
- Mix together the kinako, sugar, and salt.
- Grill the mochi until they're crispy and slightly browned. While the mochi rice cakes are cooking, bring some water to a boil in a pan.
- When the mochi is grilled, immerse them in the boiling water.
- Drain the water from the mochi in Step 3 and cover with the kinako-sugar mixture from Step 1. The abekawa-mochi are done.
- (Note) Since the mochi are soaked in hot water they are very soft, so consume immediately.
The Shingen-mochi is a play on the classic Abekawa-mochi rice cake, which is eaten covered with kinako roasted soybean flour and kuromitsu brown sugar syrup and which has been a part of the Yamanashi diet since ancient times. It is popular for its additive-free flavor; small, easy to finish size. Today, I made this Abekawa mochi (安倍川もち), which is Japanese mochi coated with kinako (きな粉) How to Make Matcha Warabi Mochi with Microwave Oven. Split your blocks of mochi in half lengthways. Wet the mochi and place in a heat proof bowl.
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