Muscovado & Walnut Mochi

Name: How to cook Muscovado & Walnut Mochi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Muscovado & Walnut Mochi

Mochi, Japanese rice cake made of short-grain glutinous rice pounded into rubbery chewy paste, is often used for making sweets. With limited ingredients and utensils, this mochi sweet can be actually easily made using rice flour. It takes only ten minutes.

Ingredient

Food ration :

4 to 6 servings

1/2 cup

Rice Flour

1/2 cup

Glutinous Rice Flour

1/2 cup

Muscovado (OR Dark Brown Sugar) *lightly packed

200 ml

Warm Water

1 pinch

Salt

1/2 cup

Walnuts *coarsely chopped

Cooking instructions

* Step 1

Lightly oil a heat-proof container or a dish so that the mochi won’t stick to it.

* Step 2

Place Rice Flour, Glutinous Rice Flour, Muscovado and Salt in a mixing bowl, add warm water mixing well using a whisk.

* Step 3

Cook in microwave in medium power about 500 to 600W for 1 minute. Mix well, then cook again in medium power for 30 seconds and mix well, and once again cook for 30 seconds and mix well.

* Step 4

The mixture is now thick and creamy, but the milky colour indicates the cake is not cooked yet. Add chopped Walnuts and combine well.

* Step 5

Pour the mixture into the lightly oiled heat-proof container, cover it and cook again in microwave in medium power about 500 to 600W for 2 to 3 minutes. When the colour becomes dark brown, it is cooked.

* Step 6

Sprinkle some Kinako over a large plate so that the mochi won’t stick to the plate, turn the cooked mochi over onto the plate. Sprinkle some Kinako over and let it cool. *Note: I used home-made Kinako that was sadly not powdery.