Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, mochitsuki (rice pounding) at home (with kinako & kuromitsu). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Look into how to make mochi by pounding it at a traditional mochitsuki. Mochitsuki usually takes place around the end of December or early January to. Tofu Mochi (Rice Cakes) With Sweet Kinako (Roasted Soybean Flour).
Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu) is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu) is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have mochitsuki (rice pounding) at home (with kinako & kuromitsu) using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu):
- Prepare Mochi rice
- Make ready Kinako
- Get Kuromitsu
- Make ready ◎Cane sugar (or brown sugar)
- Take ◎Water
Looking back, my aunt and uncle's mochitsuki concert seems like a reflection of their marriage. 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. They threw the rice into the wooden usu mill and got to work, pounding the rice into a glutinous paste amongst a multitude of grunts and shouts. I pounded, and pounded, and pounded some more.
Steps to make Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu):
- Wash the mochi rice, and soak in water for about 1 hour.
- Transfer the rice into a rice cooker. Add water up to the 1 cup line. Start cooking on mochi rice setting.
- When cooked, transfer the rice into a bowl. Pound with a wet pestle.
- When it starts to get sticky, and become mochi, roll into bite-sized balls with wet hands.
- Make syrup. Add the ◎ ingredients into a small pot, and turn on the heat. After dissolving the sugar really well, let the syrup cool. (When you make it with brown sugar, it becomes kuromitsu.)
- When the mochi is ready, sprinkle with kinako and pour the syrup on top, then enjoy. (You could also serve with anko or sesame seeds)
When my hammering technique started to get sloppy, the tell-tale sign of mochi-pounding fatigue, I All of the mochi dishes were pretty darn tasty. But the mochi made with kinako powder (soybean powder mixed with sugar) was my absolute favorite. Mochi is usually made from sweet rice (also called Mochi rice) cooked and pounded until it becomes a paste that is very sticky and smooth It is easier and tastier than you may think to make Japanese Sweet Mochi at home, so try it! Mochitsuki involves "mochi-pounding," where one person hand-mixes the rice dough and one person pounds it using a wooden mallet called a kine. In fact, those yummy mochi balls are made and imported around the world year-round so we can enjoy them virtually anytime.
So that is going to wrap this up for this special food mochitsuki (rice pounding) at home (with kinako & kuromitsu) recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
