Barley Flour Mochi
I once saw a recipe for barley flour mochi that used kudzu powder, but I substituted it for katakuriko, since it's readily available; It also makes the mochi translucent, chewy and delicious!
I recommend using koshi-an with barley flour. If not using any anko filling, increase the amount of sugar to about 100 g. Recipe by miyuki12
Barley Flour Mochi
I once saw a recipe for barley flour mochi that used kudzu powder, but I substituted it for katakuriko, since it's readily available; It also makes the mochi translucent, chewy and delicious!
I recommend using koshi-an with barley flour. If not using any anko filling, increase the amount of sugar to about 100 g. Recipe by miyuki12
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Steps
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1
Divide the koshi-an into 10 portions.
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2
Put the ★ingredients in a bowl and mix well. (Pulse for 15 seconds if using a food processor.)
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3
Transfer to a heat-resistant dish, cover with a lid, and microwave for 3 minutes at 500 W.
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4
Stir well, then return to microwave for 1 to 1.5 minutes, then mix (or knead with a wet pestle) evenly until the mochi dough becomes translucent.
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5
Dust your work surface with barley flour, then shape the dough into a log.
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6
Divide the dough into 10 portions, wrap around the koshi-an, then serve.
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7
Top with walnuts, or make them smaller and skewer them like dango. They make nice gifts.
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8
They also taste nice and fragrant when flattened, then roasted.
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9
You can use the leftover barley flour by coating balls of koshi-an with it, or adding sugar and mixing it into yogurt, or mixing it with kuromitsu or honey.
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10
For a kinako version, see.
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