Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, ohagi mochi with sesame and kinako soy flour. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Ohagi Mochi with Sesame and Kinako Soy Flour is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Ohagi Mochi with Sesame and Kinako Soy Flour is something that I have loved my whole life. They’re nice and they look wonderful.
Kinako is somewhat different from the soy flour commonly sold in the US. Standard soy flour is made up of either whole ground soybeans or defatted Kinako is made from whole roasted soy beans ground very finely; it has a more complex flavor and darker color. If you can't find kinako, you can. Cherry-Blossom Viewing Sweets Botamochi/Ohagi 【Japanese Traditional Wagashi】.
To begin with this recipe, we have to prepare a few components. You can cook ohagi mochi with sesame and kinako soy flour using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Ohagi Mochi with Sesame and Kinako Soy Flour:
- Prepare 350 grams Uncooked rice
- Make ready 360 ml Uncooked mochi rice (optional)
- Get 1 tbsp Sugar
- Get 10 grams per ball Coarse an bean paste
- Get 3 tbsp ☆Black sesame
- Get 1 tbsp ☆Sugar
- Take 2 pinch ☆Salt
- Get 3 tbsp ★Kinako
- Make ready 1 tbsp ★Sugar
- Prepare 2 pinch ★Salt
Roll the ohagi in the kinako mix, making sure it's lightly covered. Mix the soybean flour and sugar evenly. Place the mochi in a pot of water, heat on high until slow boil. Remove from water and coat in the sweet soy flour mixture.
Instructions to make Ohagi Mochi with Sesame and Kinako Soy Flour:
- Wash the rice, and cook with a small amount of water for 10 minutes. Add sugar, crush it up a bit, and divide into about 45g portions.
- Roughly grind the sesame, and add sugar and salt. Mix in the ★ ingredients at the same time as the kinako.
- Stick about 45 g of rice between 2 sheets of plastic wrap, amd stretch it out into a 10 cm circle with your hands or a rolling pin. Remove the top sheet of plastic wrap, and place the an red bean paste on top.
- Wrap the an bean paste completely up inside, and shape into a ball.
- Coat in sesame. Letting it sit for a while and then coating it again will give a nice flavor.
- Do the same with the kinako soy flour.
- Please check outfor the chunky bean paste and refer tofor instructions on how to handle the rice. - - https://cookpad.com/us/recipes/143852-tsubu-an-ohagi-botamochi - https://cookpad.com/us/recipes/143844-tsubushi-an-sweet-simmered-azuki-beans
Place the mochi in a pot of water, heat on high until slow boil. Remove from water and coat in the sweet soy flour mixture. Traditionally, mochi is high in carbohydrates as it is made from rice, glutinous rice or glutinous rice flour. 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 kinako, however, try drizzling a bit of.
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