Barley Flour Mochi

Name: Barley Flour Mochi
Yield: 10 servings
Cuisine: American
Ingredients: 30 grams ★ Barley flour; 30 grams ★ Shiratamako; 30 grams ★Katakuriko; 70 grams ★ Sugar; 150 ml ★ Water; 1 dash ★ Salt; 150 grams Koshi-an (or tsubu-an); 1 Walnuts (for topping) (optional)

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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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Ingredients

10 servings

30 grams★ Barley flour
30 grams★ Shiratamako
30 grams★Katakuriko
70 grams★ Sugar
150 ml★ Water
1 dash★ Salt
150 gramsKoshi-an (or tsubu-an)
1Walnuts (for topping) (optional)

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Steps

1

Divide the koshi-an into 10 portions.
2

Put the ★ingredients in a bowl and mix well. (Pulse for 15 seconds if using a food processor.)
3

Transfer to a heat-resistant dish, cover with a lid, and microwave for 3 minutes at 500 W.
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.
5

Dust your work surface with barley flour, then shape the dough into a log.
6

Divide the dough into 10 portions, wrap around the koshi-an, then serve.
7

Top with walnuts, or make them smaller and skewer them like dango. They make nice gifts.
8

They also taste nice and fragrant when flattened, then roasted.
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.
10

For a kinako version, see.