If you have been to Kyoto, Japan, you might have tasted this famous sweet. To make this sweet, Japanese rice flours ‘Shiratamako’ and ‘Joshinko’ are commonly used, but they are very difficult to find where I live. I use commonly available Glutenous Rice Flour and Rice Flour. You can make this sweet using Glutinous Rice Flour only. Glutinous Rice Flour is available from most supermarket stores in Melbourne.
1/3 cup (40g) Glutinous Rice Flour
2/3 cup (80g) Rice Flour
1/4 cup Sugar
1 pinch Salt
1/2 to 1 teaspoon Ground Cinnamon
2/3 cup warm Water
*Glutinous Rice Flour only: You can make this sweet using Glutinous Rice Flour only. Use 1 cup Glutinous Rice Flour and reduce the amount of Water to 1/2 cup.
Kinako (Finely Ground Roasted Soy Beans) *OR Potato Starch Flour
Tsubu-an (Sweet Azuki Paste) *You need 1 teaspoonful for each cake
- In a large heat-proof bowl, combine Glutinous Rice Flour, Rice Flour, Sugar, Salt and Cinnamon. Add Water and mix well until smooth.
- Cover the bowl with a plate, heat in the microwave for 1 minute, take out and stir well with a spatular, then heat 1 more minute or until cooked.
- *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.
- Using a wet clean spatular, mix the mixture. *Tips: Wet the spatular with warm water occasionally as the mixture is very sticky.
- Spread Kinako (Finely Ground Roasted Soy Beans) on a flat surface, take the thick and very sticky ‘Mochi’ mixture onto the surface. Sprinkle extra Kinako over the ‘Mochi’ as well. Use a rolling pin to flatten and roll it out to a large square about 2mm thick.
- Cut into 7-8cm squares, place 1 teaspoonful Tsubu-an (Sweet Azuki Paste) on each square, then fold in half.
Hi there! I wanted to ask if this recipe would work for ice cream mochi? Where I am from, we have the regular shiratamako, but not mochiko. I was worried that the shiratamako would freeze along with the ice cream and wont become softer
Shiratamako, Glutinous Rice Flour, Mochiko, they are basically same thing. If enough Sugar is mixed with it, Mochi won’t get hard and it freezes well. You might be interested in ‘Soft Sweet Mochi made with ‘Shiratamako’ Flour. https://www.hirokoliston.com/soft-sweet-mochi-made-with-shiratamako-flour/
By the way, Ice Cream Mochi? Why haven’t I tried to make it before? It is going to be my next project. Thank you for asking me this question, Jackson.