Cinnamon Mochi

Name: How to cook Cinnamon Mochi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 cakes
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Cinnamon Mochi

If you have been to Kyoto, Japan, you might have tasted this famous sweet. To make this sweet, Japanese rice flours ‘Shiratamako’ and ‘Joshinko’ are commonly used, but they are very difficult to find where I live. I use commonly available Glutenous Rice Flour and Rice Flour. You can make this sweet using Glutinous Rice Flour only. Glutinous Rice Flour is available from most supermarket stores in Melbourne.

Ingredient

Food ration :

16 cakes

1/3 cup (40 g)

Glutinous Rice Flour

2/3 cup (80 g)

Rice Flour

1/4 cup

Sugar

1 pinch

Salt

1/2-1 teaspoon

Ground Cinnamon

2/3 cup

warm Water

Cooking instructions

* Step 1

In a large heat-proof bowl, combine Glutinous Rice Flour, Rice Flour, Sugar, Salt and Cinnamon. Add Water and mix well until smooth.

* Step 2

Cover the bowl with a plate, heat in the microwave for 1 minute, take out and stir well with a spatular, then heat 1 more minute or until cooked.

* Step 3

*Note: I used 1100W microwave. Depending on the power, alter the cooking time. You can steam the mixture in a large heat-proof bowl for 10 to 15 minutes.

* Step 4

Using a wet clean spatular, mix the mixture. *Tips: Wet the spatular with warm water occasionally as the mixture is very sticky.

* Step 5

Spread Kinako (Finely Ground Roasted Soy Beans) on a flat surface, take the thick and very sticky ‘Mochi’ mixture onto the surface. Sprinkle extra Kinako over the ‘Mochi’ as well. Use a rolling pin to flatten and roll it out to a large square about 2mm thick.

* Step 6

Cut into 7-8cm squares, place 1 teaspoonful Tsubu-an (Sweet Azuki Paste) on each square, then fold in half. *Find how to make Tsubu-an (Sweet Azuki Paste) at https://cookpad.com/uk/recipes/1477442-tsubu-an-azuki-red-bean-paste

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