Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, walnut mochi made with toasted barley flour. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
For this past Sunday's Macrobiotic cooking class I introduced. Toasted mochi are rolled in a sweet, nutty coating for something between marshmallows and morning cereal. You may unsubscribe at any time.
Walnut Mochi made with Toasted Barley Flour is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Walnut Mochi made with Toasted Barley Flour is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have walnut mochi made with toasted barley flour using 10 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Walnut Mochi made with Toasted Barley Flour:
- Get 20 grams Walnuts
- Prepare 1 1/2 tbsp Sugar
- Take 2/3 tbsp Water
- Get 70 grams ●Shiratamako
- Make ready 30 grams ●Barley flour
- Prepare 60 grams ●Sugar
- Get 180 ml ●Water
- Prepare 120 grams Koshi-an (or tsubu-an)
- Make ready 1 ~15 grams Toasted barley flour (for dusting)
- Get 1/2 tsp Cinnamon (for dusting)
I came across some malted barley flour in a store recently. Is it the same thing as diastatic malt? The label says Malted Barley Flour (Regular diastatic). Mochi Sesame Balls. featured in Mochi Desserts You'll Wish You Knew About Sooner.
Instructions to make Walnut Mochi made with Toasted Barley Flour:
- Break the walnuts into easy-to-eat pieces. Heat a frying pan without oil on low heat, roast the walnuts, and remove from pan.
- Pour sugar and water in the frying pan and bring to a simmer on low heat. Add the walnuts from Step 1 back into the pan, coat completely, then spread to cool.
- Spread the anko on cling wrap, then use a rolling pin to spread it until it's 25cm x 7cm.
- Combine the ● ingredients together in a microwave-safe bowl and heat for 2 min at 500~600W .
- Stir well and heat for 2 more minutes.
- Stir again and heat for another minute. It should be good if there is a change in color and it becomes thick and sticky.
- Spread mochi out on the sprinkled barley flour and cinnamon and roll out to about 25 x 15 cm. Spread the red bean filling over the top half.
- Fold the bottom half up over the top.
- Roll it up away from you, carefully pinching it together when finished.
- Cut into 20 pieces with kitchen scissors.
- Top each with walnuts from Step 1.
- If you have leftover flour or cinnamon, sprinkle over the top for a simple, elegant finish.
- If replacing the barley flour with kinako, use 150~160ml of water instead. The flour absorbs a lot more water.
- You can find a simple, fragrant mochi using toasted barley flour without walnuts"Highly recommended Toasted Barley Mochi" - - https://cookpad.com/us/recipes/148411-barley-flour-mochi
I've made a big batch of anko for daifuku mochi and as a filling on its own. Apart from that I have no other ideas. I have experimented with peanut butter (too salty), ice cream (a complete failure) and homemade black sesame paste which tasted nothing like it should have and was pretty disgusting. You can find the Mochiko flour and potato starch at a Chinese or Japanese grocery store. Although they are made year-round, in Japan mochi are traditionally associated with New Year.
So that’s going to wrap it up for this special food walnut mochi made with toasted barley flour recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
