Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, grandma's abekawa mochi - mochi rice cakes with kinako. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Place mochi in a microwaveable bowl, and put water to cover mochi. When mochi is soft, coat with kinako + sugar mixture. <Notes>. As I wrote in the previous article, the Kinako flour for Kinako Mochi is usually mixed with white sugar before steamed mochi rice cake is coated with it, but in Abekawa Mochi, steamed m ochi is first coated in unsweetened Kinako flour, and then dusted with white sugar. Further, unlike Kinako Mochi, Abekawa Mochi is often served with Ankoro Mochi using Koshi-An paste.
Grandma's Abekawa Mochi - Mochi Rice Cakes with Kinako is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Grandma's Abekawa Mochi - Mochi Rice Cakes with Kinako is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have grandma's abekawa mochi - mochi rice cakes with kinako using 4 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Grandma's Abekawa Mochi - Mochi Rice Cakes with Kinako:
- Take 2 Mochi (rice cakes)
- Get 2 tbsp Kinako
- Take 1 tbsp Sugar
- Prepare 1 pinch Salt
Traditional shingen mochi is made from an unusually soft mochi rice cake that is topped with a brown sugar syrup and kinako powder. Some say the confection was named after the Japanese warlord Shingen Takeda while others attribute its origins to abekawa mochi , a similar rice-based confection eaten during the summer obon festival in Japan. Abekawa Mochi is a traditional Japanese sweet made with fresh mochi (rice cake) dusted with kinako (soybean flour). As Abekawa was a mining region for gold, tea houses in the area would tell visitors that their mochi was dusted with gold from the mines.
Steps to make Grandma's Abekawa Mochi - Mochi Rice Cakes with Kinako:
- Mix together the kinako, sugar, and salt.
- Grill the mochi until they're crispy and slightly browned. While the mochi rice cakes are cooking, bring some water to a boil in a pan.
- When the mochi is grilled, immerse them in the boiling water.
- Drain the water from the mochi in Step 3 and cover with the kinako-sugar mixture from Step 1. The abekawa-mochi are done.
- (Note) Since the mochi are soaked in hot water they are very soft, so consume immediately.
Abekawa Mochi is a traditional Japanese sweet made with fresh mochi (rice cake) dusted with kinako (soybean flour). As Abekawa was a mining region for gold, tea houses in the area would tell visitors that their mochi was dusted with gold from the mines. The great publicity paid off and made it endure the years as a must eat when in Shizuoka! Below, you can see several types of mochi desserts that are usually served with kinako. Kinako Mochi Soft rice cake that is covered with kinako and sugar.
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