Recipe: Delicious Grandma's Abekawa Mochi - Mochi Rice Cakes with Kinako

Grandma's Abekawa Mochi - Mochi Rice Cakes with Kinako. Great recipe for 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.

Split your blocks of mochi in half lengthways. Wet the mochi and place in a heat proof bowl. Also called kinakomochi, abekawamochi are heavenly soft rice cakes coated with a mixture of kinako soybean flour and sugar. You can cook Grandma's Abekawa Mochi - Mochi Rice Cakes with Kinako using 4 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Grandma's Abekawa Mochi - Mochi Rice Cakes with Kinako

1. Prepare 2 of Mochi (rice cakes).
2. It's 2 tbsp of Kinako.
3. It's 1 tbsp of Sugar.
4. You need 1 pinch of Salt.

Traditionally, mochi are baked then soaked in hot water to soften before coating with kinako. The abekawamochi I know from my childhood was always made with hot, freshly made rice cakes. Nowadays, individually packed square or round hard rice cakes are available for. Kinako is widely used in Japanese cooking, but is strongly associated with dango and wagashi.

Grandma's Abekawa Mochi - Mochi Rice Cakes with Kinako step by step

1. Mix together the kinako, sugar, and salt..
2. Grill the mochi until they're crispy and slightly browned. While the mochi rice cakes are cooking, bring some water to a boil in a pan..
3. When the mochi is grilled, immerse them in the boiling water..
4. Drain the water from the mochi in Step 3 and cover with the kinako-sugar mixture from Step 1. The abekawa-mochi are done..
5. (Note) Since the mochi are soaked in hot water they are very soft, so consume immediately..

Dango, dumplings made from mochiko (rice flour), are commonly coated with kinako. Kinako, when combined with milk or soy milk, can also be made into a drink. See more ideas about Mochi, Rice cakes, Asian desserts. Mochi is Japanese rice cake made of mochigome (糯米), a short-grain glutinous rice*. It's naturally white, sticky, elastic, and chewy.