Walnut Mochi

Name: Walnut Mochi
Yield: 4 Servings (12 x 5cm Mochi)
Cuisine: British
Ingredients: 50 g (1/2 cupful) Walnuts *roasted and coarsely broken; 100 g ‘Shiratamako’ (Japanese Glutinous Rice Flour) OR Glutinous Rice Flour; 200 ml Warm Water; 100 g Sugar; 1 pinch Salt; Kinako (Finely Ground Roasted Soy Beans); Tsubu-an (Sweet Azuki Paste)

Hiroko Liston @hirokoliston

Melbourne, Australia

This treat of sweet Mochi mixed with Roasted Walnut is popular in Japan. It is often coated with ‘Kinako’ (Finely Ground Roasted Soy Beans). I love it very much, but I love ‘Tsubu-an’ (Sweet Azuki Paste) version, too. So, I made both today. This is not a traditional recipe, but it is certainly a quick & easy recipe if you have a microwave.

Hiroko Liston @hirokoliston

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Ingredients

4 Servings (12 x 5cm Mochi)

50 g(1/2 cupful) Walnuts *roasted and coarsely broken
100 g‘Shiratamako’ (Japanese Glutinous Rice Flour) OR Glutinous Rice Flour
200 mlWarm Water
100 gSugar
1 pinchSalt
Kinako (Finely Ground Roasted Soy Beans)
Tsubu-an (Sweet Azuki Paste)

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Steps

1

Roast Walnuts. When cool enough to touch, coarsely break into small pieces.
2

Place Glutinous Rice Flour (OR ‘Shiratamako’ if you have it) in a heat-proof mixing bowl, gradually add Warm Water, mixing well. Add Sugar and Salt, and mix well until smooth. *Note: Today I used this Glutinous Rice Flour
3

Heat in the microwave for 40 seconds, take out and stir with a spatular, then heat 1-2 minutes or until cooked. *Note: When the colour becomes slightly transparent (not white), it is cooked.
4

*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.
5

Clean the spatular with warm water, and use the wet spatular to stir the mixture very well. Add Walnuts pieces and combine evenly. *Note: As the mixture is very sticky, wet the spatular with warm water when required.
6

Spread plenty of Kinako (Finely Ground Roasted Soy Beans) OR Tsubu-an (Sweet Azuki Paste) on a plate, using a wet spatular, take the thick and sticky Mochi mixture onto the plate. Sprinkle extra Kinako OR spread extra Tsubu-an over the Mochi. Set aside, because it is still too hot to handle.
7

When Mochi is slightly cooled, divide into portions, and roll into balls. Coat each ball with Kinako OR Tsubu-an.