Recipe of Flavorful Barley Flour Mochi

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, barley flour mochi. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Great recipe for Barley Flour Mochi. 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.

Barley Flour Mochi is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Barley Flour Mochi is something that I’ve loved my whole life.

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

The ingredients needed to make Barley Flour Mochi:

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

Okara Mochi with Roasted Barley or Kinako Flour. 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.

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.

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. 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.

So that is going to wrap this up with this exceptional food barley flour mochi recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!