Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, soft mochi rice cake with kinako. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Soft Mochi Rice Cake with Kinako. This is the technique we have been using for a long time at my parents' house. To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry.
Soft Mochi Rice Cake with Kinako is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Soft Mochi Rice Cake with Kinako is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook soft mochi rice cake with kinako using 4 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Soft Mochi Rice Cake with Kinako:
- Prepare 2 pieces Mochi rice cake
- Make ready 1 to coat the rice cake Kinako
- Make ready 1 Sugar
- Take 1 dash Salt
Since kinako powder is dry, pairing it with a food that's high in water such as mochi makes it easy and pleasant to eat. We recommend eating freshly made mochi on the same day to enjoy its chewy texture. "Mochi (餅)" is a traditional Japanese plain rice cake made of "Mochi Gome (餅米)", a type of glutinous rice. In Japan, Mochi is available in various forms and the sweets made with the glutinous rice cake or with the texture like Mochi are generally called " Mochi Gashi (餅菓子) ". Mochi is a food often eaten sweet or savory in soups during the winter months in Japan, but it.
Instructions to make Soft Mochi Rice Cake with Kinako:
- Toast the pieces of mochi in the toaster oven until soft, while preparing water for boiling. Combine kinako, sugar and salt together in a bowl and set aside.
- Bring water to a boil (use enough water to soak the mochi in a small bowl).
- Pour the boiling water in a separate bowl and soak the toasted mochi thoroughly.
- Remove from water, transfer immediately to the bowl with the kinako mixture, and coat well.
To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry. Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover! Kinako is widely used in Japanese cooking, but is strongly associated with dango and wagashi. Dango, dumplings made from mochiko (rice flour), are commonly coated with kinako. Kinako, when combined with milk or soy milk, can also be made into a drink.
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