Assamese-style Kinako Mochi

Ingredients

In this Assamese adaptation of Kinako Mochi, we replace the traditional kinako (roasted soybean flour) with roasted sesame seeds to add a distinct Assamese flavor. Additionally, we substitute the white sugar with jaggery, a traditional Assamese sweetener made from sugarcane or palm sap. These changes infuse the dish with a unique Assamese twist while still maintaining the essence of the original Japanese recipe. We alse have the original recipe for Kinako mochi, so you can check it out.

• 2 cups (400g) glutinous rice flour 2 cups (400g) glutinous rice flour
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1/2 cup (60g) roasted sesame seeds 1/2 cup (60g) roasted sesame seeds
• 1/4 teaspoon salt 1/4 teaspoon salt
• Water, as needed for dough consistency Water, as needed for dough consistency

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 55g, 25g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour, grated jaggery, roasted sesame seeds, and salt.
2. 2.
   Gradually add water to the mixture while kneading until a smooth and pliable dough is formed.
3. 3.
   Divide the dough into small portions and shape them into bite-sized balls or squares.
4. 4.
   Bring a pot of water to a boil and cook the mochi pieces in batches for about 2-3 minutes or until they float to the surface.
5. 5.
   Remove the cooked mochi from the water and let them cool slightly before serving.

Treat your ingredients with care...

• Glutinous rice flour — Make sure to use glutinous rice flour specifically, as regular rice flour will not yield the desired sticky texture.
• Jaggery — If jaggery is not available, you can substitute it with an equal amount of brown sugar mixed with a small amount of molasses for a similar flavor.

Tips & Tricks

• To prevent the mochi from sticking, lightly coat your hands with glutinous rice flour while shaping the dough.
• For added flavor, you can lightly toast the sesame seeds before using them in the recipe.
• If the dough becomes too sticky, dust it with glutinous rice flour to make it more manageable.
• Serve the Assamese-style Kinako Mochi with a sprinkle of extra roasted sesame seeds for an enhanced nutty flavor.
• These mochi are best enjoyed fresh, but you can store them in an airtight container for up to 2 days.

Serving advice

Serve the Assamese-style Kinako Mochi as a delightful dessert or snack. They can be enjoyed on their own or paired with a cup of Assamese tea for a perfect combination of flavors.

Presentation advice

Arrange the Assamese-style Kinako Mochi on a plate or a traditional Assamese bamboo tray for an authentic touch. Sprinkle some extra roasted sesame seeds on top for an appealing presentation.