Kinako Mochi Chocolate. Coris's diy candy series chocolate kinako mochi. You can enjoy choco kinako mochi easily with this kit;) #japanesestuffchannel. Coris's diy candy series chocolate kinako mochi matcha(green tea) flavor.
Savor that delicious goodness in these chocolatey treats. - - Mochi DIY kit.
Mochi + Chococream + Kinako(Sweet soy bean powder).
I do recommend putting the mochi into the powder first, then chocolate as the chocolate will slide right off.
You can have Kinako Mochi Chocolate using 9 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Kinako Mochi Chocolate
- Prepare of For the gyuuhi (mochi):.
- Prepare 25 grams of Shiratamako.
- You need 15 grams of White sugar.
- Prepare 5 grams of Trehalose.
- Prepare 45 ml of Water.
- Prepare 1 of for dusting Katakuriko.
- Prepare of For kinako chocolate:.
- It's 60 grams of White Chocolate.
- Prepare 6 grams of Kinako.
Kinako Mochi (きな粉餅) is mochi coated with a mixture of kinako (roasted soybean flour) and sugar. I have to try chocolate chip and peanuts with mochi! That sounds like a nice dessert mochi. Kinako Mochi Recipe ( 黄粉 or きなこ ).
Kinako Mochi Chocolate instructions
- Place the ingredients for gyuuhi (except for the water and katakuriko) in a heatproof bowl, and mix well with a whisk. Gently add the water and mix well..
- Loosely cover the heatproof bowl from Step 1 with plastic wrap, and microwave for a minute (at 700 W). Remove from the microwave, and mix with a spatula. Microwave for another 30 seconds, then mix again..
- Spread out the katakuriko in a tray and set the dough on top. Make the dough into a stick shape smaller than the mold diameter, and loosely cover the tray with plastic wrap..
- Place the finely chopped chocolate in a bowl, and warm up using a double boiler (a little under 60℃). Remove the melted chocolate from the double boiler. (The chocolate temperature should be about 45℃.).
- Strain the kinako through a tea strainer into the bowl from Step 4, and mix well with a spatula..
- Let the chocolate cool while stirring constantly, with the bottom of the bowl exposed to cold water (about 15℃). (The chocolate temperature should be about 25℃.).
- Warm up the chocolate again in a double boiler (about 35℃). (The chocolate temperature should be about 28 to 30℃.) Pour the chocolate into the molds about halfway up, and gently tap the molds a few times..
- *Store the remaining chocolate in a warm place and set aside. The bottom of the bowl should be barely touching the hot water underneath..
- Cut the stick from Step 3 with a pair of kitchen scissors (into appropriate thickness). Place the slices one by one in each mold from Step 7, and gently tap the molds again..
- Fill the molds with the remaining chocolate, covering the gyuuhi. Gently tap again... Store in a cold place to harden the chocolate..
- Chocolate shrinks slightly when hardened. Add more chocolate and let cool again if necessary..
- Scrape off excess chocolate from the molds with a spatula, and refrigerate for about 20 minutes. Take the chocolate out of the molds, and it's done..
- I also made kinako mochi chocolate using milk chocolate at the request of my son..
- Please also try my matcha chocolateand sakura mochi chocolate. https://cookpad.com/us/recipes/170695-sakura-mochi-chocolate.
Recipes > Japanese Recipes > Japanese Appetizers Kinako is produced by finely grinding roasted soybeans into powder. The inner mochi is chewy and covered in injeolmi flavored chocolate. It's a delicious snack for mochi lovers! Warabi Mochi: My favorite kind of Japanese mochi, dusted with delicious kinako (roasted soy We had our first taste of warabi mochi on the basement floor of the Tokyu department store in Shibuya. The gummy mochi is in the middle!
