Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, mochitsuki (rice pounding) at home (with kinako & kuromitsu). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Look into how to make mochi by pounding it at a traditional mochitsuki. Mochitsuki usually takes place around the end of December or early January to. Tofu Mochi (Rice Cakes) With Sweet Kinako (Roasted Soybean Flour).
Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu) is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu) is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have mochitsuki (rice pounding) at home (with kinako & kuromitsu) using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu):
- Take 350 grams Mochi rice
- Get 1 Kinako
- Make ready Kuromitsu
- Get 60 grams ◎Cane sugar (or brown sugar)
- Get 50 ml ◎Water
Looking back, my aunt and uncle's mochitsuki concert seems like a reflection of their marriage. Mochi (Japanese: 餅, もち) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. They threw the rice into the wooden usu mill and got to work, pounding the rice into a glutinous paste amongst a multitude of grunts and shouts. I pounded, and pounded, and pounded some more.
Instructions to make Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu):
- Wash the mochi rice, and soak in water for about 1 hour.
- Transfer the rice into a rice cooker. Add water up to the 1 cup line. Start cooking on mochi rice setting.
- When cooked, transfer the rice into a bowl. Pound with a wet pestle.
- When it starts to get sticky, and become mochi, roll into bite-sized balls with wet hands.
- Make syrup. Add the ◎ ingredients into a small pot, and turn on the heat. After dissolving the sugar really well, let the syrup cool. (When you make it with brown sugar, it becomes kuromitsu.)
- When the mochi is ready, sprinkle with kinako and pour the syrup on top, then enjoy. (You could also serve with anko or sesame seeds)
When my hammering technique started to get sloppy, the tell-tale sign of mochi-pounding fatigue, I All of the mochi dishes were pretty darn tasty. But the mochi made with kinako powder (soybean powder mixed with sugar) was my absolute favorite. Mochi is usually made from sweet rice (also called Mochi rice) cooked and pounded until it becomes a paste that is very sticky and smooth It is easier and tastier than you may think to make Japanese Sweet Mochi at home, so try it! Mochitsuki involves "mochi-pounding," where one person hand-mixes the rice dough and one person pounds it using a wooden mallet called a kine. In fact, those yummy mochi balls are made and imported around the world year-round so we can enjoy them virtually anytime.
So that’s going to wrap this up with this special food mochitsuki (rice pounding) at home (with kinako & kuromitsu) recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
