Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu)

Name: Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu)
Yield: 3 servings
Cuisine: American
Ingredients: 350 grams Mochi rice; 1 Kinako; 60 grams ◎Cane sugar (or brown sugar); 50 ml ◎Water

cookpad.japan @cookpad_jp

I came up with this recipe when I had run out of pre-cut mochi, but still had mochi rice. Since my daughter liked it, I make it whenever I have time.

Enjoy freshly cooked mochi with your favourite flavourings.
When you use brown sugar, you can make "brown sugar syrup,"
Dress store-bought mochi with the sauce. Recipe by Mikko*mikko

I came up with this recipe when I had run out of pre-cut mochi, but still had mochi rice. Since my daughter liked it, I make it whenever I have time.

Enjoy freshly cooked mochi with your favourite flavourings.
When you use brown sugar, you can make "brown sugar syrup,"
Dress store-bought mochi with the sauce. Recipe by Mikko*mikko

cookpad.japan @cookpad_jp

I came up with this recipe when I had run out of pre-cut mochi, but still had mochi rice. Since my daughter liked it, I make it whenever I have time.

Enjoy freshly cooked mochi with your favourite flavourings.
When you use brown sugar, you can make "brown sugar syrup,"
Dress store-bought mochi with the sauce. Recipe by Mikko*mikko

I came up with this recipe when I had run out of pre-cut mochi, but still had mochi rice. Since my daughter liked it, I make it whenever I have time.

Enjoy freshly cooked mochi with your favourite flavourings.
When you use brown sugar, you can make "brown sugar syrup,"
Dress store-bought mochi with the sauce. Recipe by Mikko*mikko

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Ingredients

3 servings

350 gramsMochi rice
1Kinako
Kuromitsu
60 grams◎Cane sugar (or brown sugar)
50 ml◎Water

Saved

Steps

1

Wash the mochi rice, and soak in water for about 1 hour.
2

Transfer the rice into a rice cooker. Add water up to the 1 cup line. Start cooking on mochi rice setting.
3

When cooked, transfer the rice into a bowl. Pound with a wet pestle.
4

When it starts to get sticky, and become mochi, roll into bite-sized balls with wet hands.
5

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.)
6

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)