Muscovado & Walnut Mochi

Name: Muscovado & Walnut Mochi
Yield: 4 to 6 servings
Cuisine: British
Ingredients: 1/2 cup Rice Flour; 1/2 cup Glutinous Rice Flour; 1/2 cup Muscovado (OR Dark Brown Sugar) *lightly packed; 200 ml Warm Water; 1 pinch Salt; 1/2 cup Walnuts *coarsely chopped; Oil; Kinako (Gound Toasted Soy Beans)

Hiroko Liston @hirokoliston

Melbourne, Australia

Mochi, Japanese rice cake made of short-grain glutinous rice pounded into rubbery chewy paste, is often used for making sweets. With limited ingredients and utensils, this mochi sweet can be actually easily made using rice flour. It takes only ten minutes.

Hiroko Liston @hirokoliston

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Ingredients

4 to 6 servings

1/2 cupRice Flour
1/2 cupGlutinous Rice Flour
1/2 cupMuscovado (OR Dark Brown Sugar) *lightly packed
200 mlWarm Water
1 pinchSalt
1/2 cupWalnuts *coarsely chopped
Oil
Kinako (Gound Toasted Soy Beans)

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Steps

1

Lightly oil a heat-proof container or a dish so that the mochi won’t stick to it.
2

Place Rice Flour, Glutinous Rice Flour, Muscovado and Salt in a mixing bowl, add warm water mixing well using a whisk.
3

Cook in microwave in medium power about 500 to 600W for 1 minute. Mix well, then cook again in medium power for 30 seconds and mix well, and once again cook for 30 seconds and mix well.
4

The mixture is now thick and creamy, but the milky colour indicates the cake is not cooked yet. Add chopped Walnuts and combine well.
5

Pour the mixture into the lightly oiled heat-proof container, cover it and cook again in microwave in medium power about 500 to 600W for 2 to 3 minutes. When the colour becomes dark brown, it is cooked.
6

Sprinkle some Kinako over a large plate so that the mochi won’t stick to the plate, turn the cooked mochi over onto the plate. Sprinkle some Kinako over and let it cool. *Note: I used home-made Kinako that was sadly not powdery.
7

Cut it in 3 to 5cm size and serve with tea or green tea.