![]() Combine glutinous rice flour, sugar, and water. Therefore, I decided to make the recipe with regular mochiko. Most recipes call for shiratamako glutinous rice flour, which I cannot find in my area. Nowadays, you can make mochi from sweet glutinous rice flour. Mochi is traditionally made from whole rice that is steamed and pounded repeatedly with wooden mallets in a traditional mortar until the rice is smooth, sticky, and elastic. The result is smooth, chewy, and elastic mochi that brings a nostalgic reminder of all the happy memories in Japan. Shaping and filling the mochi is probably the trickiest part because the dough is super sticky and the process can be pretty handful. ![]() Mix glutinous rice flour, water, and sugar all together and steam the mixture for a few minutes until it has become opaque and smooth. You can also make kinako at home from scratch by toasting the soybeans and blending them in a food processor until powdery. Alternatively, you can find unroasted soybean flour and roast it at home in a pan over the stove until golden brown. I found this kinako soy bean flour sold on Amazon. Kinako is available at Japanese grocery stores, or it can be purchased online. The taste of kinako is slightly similar to roasted peanut with a nutty aroma. It is yellow in color and widely used in Japanese cooking, especially with sticky desserts, such as dango, wagashi, and mochi. Kinako is produced by finely grinding roasted soybeans into powder. Fortunately, it absolutely did not make a great difference in terms of the flavor, but its removal made my mochi simply plain and white. In addition, I also omitted the Japanese mugwort because of its availability in Indonesia. I substituted the cornstarch with kinako or roasted soybean flour for the coating, making this a Red Bean Mochi with Kinako ( Kinako Daifuku Mochi) recipe. Just for your information, daifuku is a mochi type with sweet red bean paste filling. I followed some daifuku mochi recipes online and did some alterations here and there. ![]() Believe me that this was actually my first time making mochi and it was absolutely huge success. Thus, I am determined to make it at home. The mochi from Nakatanidou was that good. Nakatanidou is definitely a place you should go to when you are around Osaka. ![]() The mochi is served so fresh that it is still warm, deliciously chewy, and unbelievably soft, just like melted marshmallows. The store specializes in yomogi mochi, which is green rice cakes made with Japanese mugwort, filled with sweet red bean paste, and dusted with kinako or roasted soybean flour. The result of that pounding is the softest and chewiest mochi I have eaten so far. The action-packed mochi pounding show is not just for the show. Then, the workers carry out the rapid pounding of mochi, punctuating each swing of the heavy pestle with a shout. When the huge green glutinous rice lump is tossed into the wooden mortar, that is when the customers and passersby form a crowd in front of the shop. The store offers the traditional mochitsuki pounding method to turn glutinous sticky rice into a stretchy and chewy mochi. I found this store in Nara where they make mochi the traditional way with the big wooden hammers called Nakatanidou during my last vacation last year. Moreover, it tastes like rice when eaten as it is without any filling or coating. That is why it is naturally white, sticky, elastic, and chewy. It is basically a Japanese rice cake that is made of short-grain glutinous rice. Mochi is a traditional Japanese New Year’s food but is eaten year-round in many different shapes and flavors. #RED BEAN MOCHI HOW TO#Today I will show you how to make soft and chewy mochi at home. The combination of sweet red bean paste, kinako, and mochi is definitely a winning combination. Red Bean Mochi with Kinako is my new favorite mochi at the moment. There is something about the chewy texture of mochi that makes it wholly unforgettable. ![]() One of the most memorable foods I had during my vacation is mochi. My recent trip to Japan brought the opportunity to explore Japanese cuisine and culture. This recipe shows you how to make irresistible Red Bean Mochi with Kinako at home with quick steam over the stovetop.įood might not be the main reason I headed on a trip to Japan, but it was an essential part of the experience. Sticky and chewy round mochi stuffed with sweet red bean paste and dusted with kinako four. ![]()
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