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Emointhekitchen
Japan,  Matcha,  Recipes

Mochi Matcha Kinako (roasted soy flour)

Mochi is a Japanese sticky rice cake used in both savoury and sweet dishes. It usually makes mochi from sweet rice (also called Mochi rice) cooked and pounded until it becomes a paste that is very sticky and smooth. Kinako mochi is traditionally made on New Year’s Day as an emblem of luck.

It was the first time, and I was scared, but I did well and I look distorted, but the taste is excellent. It looked delicious, Emma and I ate it (laughs)

You will need:

80g sticky rice
50g rice
water 150-160 ml
100g commercially available red bean paste
1/2 tablespoon matcha
1 tablespoon Kinako (roasted soy flour)


Wash the rice and soak it in water for about 1 hour. Put drained rice in a rice pot, add 150 to 160 ml of water and cook. Divide 180 g of the available red bean paste into 6 equal parts.
Put the cooked sticky rice in a bowl and mash until the rice grains remain.
Put water on your hands, divide it into 6 equal parts.
Spread the rice 3 in the palm of your hand and wrap it.
Mix 1/2 tablespoon of matcha and 1 tablespoon of soy flour and sprinkle with rice cakes.

Beans – neutral in nature, sweet taste; tropism – spleen, kidneys.
Effects: Strengthen the spleen and kidneys, wicks away moisture.

 

This post contains affiliate links from which I’ll receive small commissions but the price is the same for you. All thoughts and opinions are my own.

 

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