Kinako Mochi with a Twist

Ingredients

• 1 cup (150g) glutinous rice flour (mochiko) 1 cup (150g) glutinous rice flour (mochiko)
• 1/4 cup (40g) roasted sesame seeds 1/4 cup (40g) roasted sesame seeds
• 1/4 cup (30g) kinako (roasted soybean flour) 1/4 cup (30g) kinako (roasted soybean flour)
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 6g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a dry skillet, toast the sesame seeds over medium heat until fragrant and golden brown. Remove from heat and let cool.
2. 2.
   In a mixing bowl, combine the toasted sesame seeds, kinako, granulated sugar, and salt. Mix well.
3. 3.
   In a separate bowl, whisk together the glutinous rice flour and water until smooth.
4. 4.
   Pour the rice flour mixture into a heatproof dish and steam over high heat for 20 minutes, or until the mochi is cooked and firm.
5. 5.
   Remove the mochi from the heat and let it cool slightly.
6. 6.
   Cut the mochi into bite-sized pieces and roll each piece in the sesame kinako mixture until fully coated.
7. 7.
   Dust the coated mochi with powdered sugar for a final touch.
8. 8.
   Serve and enjoy!

Treat your ingredients with care...

• Sesame seeds — Make sure to toast the sesame seeds until they are golden brown to bring out their full flavor. Be careful not to burn them, as they can become bitter.

Tips & Tricks

• If you prefer a sweeter taste, you can increase the amount of sugar in the sesame kinako mixture.
• To add a touch of freshness, you can serve the mochi with a side of sliced strawberries or a scoop of green tea ice cream.
• If you don't have a steamer, you can use a microwave to cook the mochi. Simply place the mochi mixture in a microwave-safe dish and cook on high for 2 minutes, stirring every 30 seconds until the mochi is cooked and firm.
• Experiment with different coatings for the mochi, such as matcha powder or crushed peanuts, to create your own unique variations.
• Store any leftover mochi in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Kinako Mochi with a Twist as a delightful dessert or snack. Arrange the bite-sized mochi pieces on a plate and sprinkle some extra powdered sugar on top for an elegant presentation. Pair it with a warm cup of green tea to complement the nutty flavors.

Presentation advice

To enhance the visual appeal of the Kinako Mochi with a Twist, you can place the mochi pieces on a bed of kinako and sesame seeds. This will create a beautiful contrast of colors and textures, making the dish even more enticing.