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 I look distorted, but the taste is excellent. It looked delicious, Emma and I ate it (laughs)
You will need:
80g sticky 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, and 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, and wicks away moisture.
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