Cinnamon Mochi. There is lots of famous food in Kyoto. One sweet many people buy when they visit Kyoto is 'Yatsuhashi (八つ橋)'. It is a Mochi type of sweet with Cinnamon flavour either soft (Nama-Yatsuhashi) or baked.
Mix together all dry ingredients (flour, powder, sugar, cinnamon and salt).
Beat egg, water and vanilla together in another.
Contemporary Ekijuto mochi is flavored with cinnamon and walnut.
You can cook Cinnamon Mochi using 9 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Cinnamon Mochi
- It's 1/3 cup (40 g) of Glutinous Rice Flour.
- You need 2/3 cup (80 g) of Rice Flour.
- Prepare 1/4 cup of Sugar.
- Prepare 1 pinch of Salt.
- It's 1/2-1 teaspoon of Ground Cinnamon.
- Prepare 2/3 cup of warm Water.
- You need of *Glutinous Rice Flour Only: You can make this sweet using Glutinous Rice Flour only. Use 1 cup Glutinous Rice Flour and reduce the amount of Water to 1/2 cup.
- You need of Kinako (Finely Ground Roasted Soy Beans) *OR Potato Starch Flour.
- You need of Tsubu-an (Sweet Azuki Paste) *You need 1 teaspoonful for each cake.
Miwa says: Peko bought these Kagiya's Ekijuto mochi only has cinnamon and walnuts in it. Kagiya also has a version that is kokuto. Самые новые твиты от Cinnamon.mochi (@mochi_cinnamon): "Try #BigCash : The Highest Paying Reward App ever! Make money quickly by downloading apps and games. Mochi is made from glutinous, short-grain rice called mochigome (mochi rice), which is known for having a chewier texture than regular rice.
Cinnamon Mochi step by step
- In a large heat-proof bowl, combine Glutinous Rice Flour, Rice Flour, Sugar, Salt and Cinnamon. Add Water and mix well until smooth..
- Cover the bowl with a plate, heat in the microwave for 1 minute, take out and stir well with a spatular, then heat 1 more minute or until cooked..
- *Note: I used 1100W microwave. Depending on the power, alter the cooking time. You can steam the mixture in a large heat-proof bowl for 10 to 15 minutes..
- Using a wet clean spatular, mix the mixture. *Tips: Wet the spatular with warm water occasionally as the mixture is very sticky..
- Spread Kinako (Finely Ground Roasted Soy Beans) on a flat surface, take the thick and very sticky ‘Mochi’ mixture onto the surface. Sprinkle extra Kinako over the ‘Mochi’ as well. Use a rolling pin to flatten and roll it out to a large square about 2mm thick..
- Cut into 7-8cm squares, place 1 teaspoonful Tsubu-an (Sweet Azuki Paste) on each square, then fold in half. *Find how to make Tsubu-an (Sweet Azuki Paste) at https://cookpad.com/uk/recipes/1477442-tsubu-an-azuki-red-bean-paste.
Firstly, the mochigome is soaked in water overnight. 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. See more ideas about Mochi recipe, Mochi, Asian desserts. · Check out our new and Easy Sweet Mochi Recipe! The recipe below will bring you step by step into preparing your very own Mochi dough! (Kagami Mochi, Kinako Mochi, Sakuramochi, Kashiwa-Mochi, Hishi Mochi, Kusha Mochi, Mochi Ice-cream, Daifuku, Tauchi, Palitao, Tangyuan, Butter Mochi, Moachi, Mashu, Loh Mai Chi, Kue Moci. Comprehensive nutrition resource for Grainaissance Raisin & Cinnamon Mochi.
