Easy Abekawa Mochi
cookpad.japan @cookpad_jp
I made an easy version of "abekawa mochi" that is a regional speciality in my hometown.
When you heat up the mochi in Step 4, it will be too soft if you overheat it, so try to be careful.
Cut the mochi into your desired size. If you use the pre-cut mochi as it is, you'll have a more generously-sized abekawa mochi. Recipe by Karun
Easy Abekawa Mochi
I made an easy version of "abekawa mochi" that is a regional speciality in my hometown.
When you heat up the mochi in Step 4, it will be too soft if you overheat it, so try to be careful.
Cut the mochi into your desired size. If you use the pre-cut mochi as it is, you'll have a more generously-sized abekawa mochi. Recipe by Karun
Cooking Instructions
- 1
Cut the pre-cut mochi into your desired size. I cut each mochi horizontally in half, then cut into 3 pieces. You don't have to cut the mochi at all if you prefer as them it is.
- 2
Combine the kinako, sugar and salt. Spread the mixture in a shallow container.
- 3
Put the mochi from Step 1 into a heat resistant bowl, and add enough water to cover.
- 4
Microwave for 5-6 minutes at 500 W. When the mochi is tender, place it on top of the kinako mixture from Step 2.
- 5
Coat the mochi in the kinako mixture well on both sides, and it's done.
- 6
This time, I wrapped half of the mochi with koshi an. It's easier to coat the mochi with the koshi an if you pat dry the mochi with paper towels.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
A collection of the best recipes from the Cookpad Japan community, translated into English!
Read more Similar Recipes
-
Grandma's Abekawa Mochi - Mochi Rice Cakes with Kinako Grandma's Abekawa Mochi - Mochi Rice Cakes with Kinako
My grandma used to make this for me when I was a child, using the mochi rice cakes left over from New Year's.If you soak the grilled mochi cakes in boiling water, they will turn soft.Combine the kinako and sugar in the ratio that you like.You can cut up the mochi cakes if you like too. Recipe by doiko
-
Sakura-mochi with Chunky Sweetened Adzuki Bean Paste Sakura-mochi with Chunky Sweetened Adzuki Bean Paste
Usually, you fill sakura-mochi with koshi-an. But as I refer tsubu-an, I filled the mochi with it.The food coloring is quite strong so use a tiny amount.The sweetened dough is very sticky so you need to moisten your hands to put a portion onto the plastic wrap and wrap the bean paste in it. The resultant look will be better.If the bean paste is too runny, boil away the excess moisture first. Otherwise it will be very sticky when you try to shape it. Adjust the amount of sugar to your liking. Recipe by Happy sarubobo -
Chewy-Thick and Genuine Warabi Mochi Chewy-Thick and Genuine Warabi Mochi
While I was aimlessly wandering through a Japanese confectionery shop, I started craving warabi mochi... So I decided to make my own at home!! Homemade is great because you can eat it right away, there are no additives, and it's deeeelicious. But most of all, it's filled with love.Once you turn on the heat, do your best to stir continuously! You'll be richly rewarded with brown sugar syrup ~Since it doesn't harden easily when placed in the refrigerator, enjoy it chilled~Be careful not to burn yourself if you eat it while it's hot and fresh! For 2-3 full servings. Recipe by Gakkoiburi -
Easy Chewy Warabi Mochi Easy Chewy Warabi Mochi
I made it because I wanted to eat it... For 3 servings. Recipe by oririosan -
Versatile Chewy Okara Mochi Versatile Chewy Okara Mochi
Okara is so cheap, yet it's packed with nutrients. I wanted to cook it in a way that's simple, but tasty enough to not get tired of.If the mochi hardens after letting the mochi sit a while, cover it with plastic wrap again and microwave it for a few seconds.The heating time will depend on how much mochi you make, so check on it as you heat.If you're making 3 mochi, 1 minute should be enough to make it nice and chewy. Recipe by Humpty 6 -
Chewy Okara Adzuki Mochi Chewy Okara Adzuki Mochi
Here's a recipe to make Japanese sweets with canned adzuki and okara. I'm so hooked on this since it's so easy and chewy like daifuku.Adjust the amount of milk depending on the water content of the okara and the canned aduki beans. For best results, refer to the photo from Step 1. It should be slightly runny rather than too dry.Because my microwave is old, I had to heat it for 4 minutes. Start from 3 minutes and extend as necessary. The surface should be white, but not wet when touched.I used sweetened canned aduki beans. When using non-sweetened beans, add sugar to your liking. Recipe by Rinkachan -
Warabi Mochi Warabi Mochi
I wanted to make the warabi mochi that I'd learned how to make in a cooking class a little bit softer with dark brown sugar. I make this using Lakanto (a brand of artificial sweetener) for my mother in law, who has diabetes (I've added notes for that as well).Don't chill it for too long. It's best to make it 3 to 4 hours before you intend to eat it. Recipe by Rurina -
Mango Mochi Mango Mochi
I’m excited to share one of my favorite treats with you—Mango Mochi! It’s soft, chewy, and bursting with the tropical sweetness of mango. If you’ve never tried making mochi before, don’t worry—it’s surprisingly easy and totally worth it. Whether you’re a mochi lover or just looking for a fun new dessert to try, this one’s a must. Let’s dive into making this deliciously sweet and chewy treat! Enjoy!
-
Warm Deep-Fried Mochi with Thick Ankake Sauce Warm Deep-Fried Mochi with Thick Ankake Sauce
Since I'm a mochi lover, I was so thrilled when this was served at dinner. At my insistence, my mom served it one more time, but that was it. When I asked why, she said it was too troublesome to deep fry. Then I recalled that she didn't like preparing foods that were deep-fried since it would make a mess.So, now that I'm married, I make these to my heart's content!Coating the crisp mochi in thick sauce tastes great, but it's also super tasty if you let the mochi absorb the sauce!But be careful not to let it sit for too long, or the oil will mix with the ankake sauce and affect the flavor. Recipe by Ru-ju -
Easy Kashiwa Mochi Easy Kashiwa Mochi
This is my own way to make kashiwa mochi. It was very tasty, so I posted this recipe. Kashiwa leaves enhance the flavour, a lot but they are still good without them. I will be glad if you make some with my recipe.Use very hot water. After microwaving, it is very hot, so be careful. The mochi won't harden by the next day, but still try to eat as soon as possible. For making 10. Recipe by miyuki12 -
Old Fashioned Bean Mochi (Made in a Mochi Machine) Old Fashioned Bean Mochi (Made in a Mochi Machine)
If using a cake box in Step 12, line the box with plastic wrap.I learned most of my mochi recipes from my aunt.Use a small amount of water when steaming, since you will dampen your hands when mixing in the beans.To prevent the mochi from becoming too sticky, shake off the excess water from your hands when mixing.I used a flat lid for the mochi machine, but an oblong semi-cylindrical lid would also work well. Recipe by La Land
More Recipes
- Simple & Fluffy Chicken Tsukune Patties for Cherry Blossom Viewing
- Macrobiotic Cocoa Bread
- Yogurt Pommes
- Apple Bread Rolls
- Kinako and Raisin Cookies
- Moist Macrobiotic Cake with Kanten
- Macrobiotic Pound Cake
- No Need for Dashi Turnip Green & Soy Milk Miso Soup
- Macrobiotic Ingredients ★ Aromatic! Buckwheat Flour Bread
- Kouya Freeze-Dried Tofu Katsu
https://cookpad.wasmer.app/us/recipes/154609
Comments