Recipe of Award-winning Barley Flour Mochi

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, barley flour mochi. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Barley Flour Mochi is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Barley Flour Mochi is something that I have loved my whole life.

I once saw a recipe for barley flour mochi that used kudzu powder, but I substituted it for katakuriko, since it's readily available; It also makes the mochi translucent, chewy and delicious! I recommend using koshi-an with barley flour. Walnut Mochi made with Toasted Barley Flour My family and friends loved this when I made it for New Year's. It worked perfectly as a snack paired with tea.

To begin with this recipe, we have to first prepare a few components. You can have barley flour mochi using 8 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Barley Flour Mochi:

1. Prepare 30 grams ★ Barley flour
2. Make ready 30 grams ★ Shiratamako
3. Take 30 grams ★Katakuriko
4. Take 70 grams ★ Sugar
5. Get 150 ml ★ Water
6. Make ready 1 dash ★ Salt
7. Prepare 150 grams Koshi-an (or tsubu-an)
8. Get 1 Walnuts (for topping) (optional)

When you hear the word "mochi", what's the first thing that comes to your mind? Many of you think of the round mochi that is stuffed with some kind of sweet. Today we are making kinako mochi in the microwave. The dessert is delicious simply garnished.

Steps to make Barley Flour Mochi:

1. Divide the koshi-an into 10 portions.
2. Put the ★ingredients in a bowl and mix well. (Pulse for 15 seconds if using a food processor.)
3. Transfer to a heat-resistant dish, cover with a lid, and microwave for 3 minutes at 500 W.
4. Stir well, then return to microwave for 1 to 1.5 minutes, then mix (or knead with a wet pestle) evenly until the mochi dough becomes translucent.
5. Dust your work surface with barley flour, then shape the dough into a log.
6. Divide the dough into 10 portions, wrap around the koshi-an, then serve.
7. Top with walnuts, or make them smaller and skewer them like dango. They make nice gifts.
8. They also taste nice and fragrant when flattened, then roasted.
9. You can use the leftover barley flour by coating balls of koshi-an with it, or adding sugar and mixing it into yogurt, or mixing it with kuromitsu or honey.
10. For a kinako version, see.

Today we are making kinako mochi in the microwave. The dessert is delicious simply garnished. Combine kinako, sugar, and salt in a bowl and mix thoroughly; set aside. My family and friends loved this when I made it for New Year's. It worked perfectly as a snack paired with tea.

So that’s going to wrap this up for this exceptional food barley flour mochi recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!