Easiest Way to Summer Appetizing Cinnamon Mochi

Samuel Edwards
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Easiest Way to Summer Appetizing Cinnamon Mochi
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Easiest Way to Summer Appetizing Cinnamon Mochi Delicious, fresh and tasty.

Cinnamon Mochi. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

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.

You can cook Cinnamon Mochi using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Cinnamon Mochi

  1. It’s 1/3 cup (40 g) of Glutinous Rice Flour.

  2. It’s 2/3 cup (80 g) of Rice Flour.

  3. It’s 1/4 cup of Sugar.

  4. It’s 1 pinch of Salt.

  5. Prepare 1/2-1 teaspoon of Ground Cinnamon.

  6. You need 2/3 cup of warm Water.

  7. It’s of *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.

  8. Prepare of Kinako (Finely Ground Roasted Soy Beans) *OR Potato Starch Flour.

  9. It’s of Tsubu-an (Sweet Azuki Paste) *You need 1 teaspoonful for each cake.

A butter mochi recipe adapted from Alana Kysar's delicious Hawaiian cookbook "Aloha Kitchen." This sweet snack is an homage to my midwest childhood obsession of eating Cinnamon Toast Crunch before school, paired with memories of Chinese School lunch breaks where Asian mom's would bring us Pyrex pans full nian gao and butter mochi.

Bring the iconic taste of Kyoto to your home with these delectable Yatsuhashi baked cinnamon mochi.

One of the best known 'meibutsu', or famous regional products of Kyoto, these baked treats are made by rolling cinnamon-infused mochi rice dough and baking to a crispy perfection.

The ideal sweet treat to enjoy with a cup of green tea.

Cinnamon Mochi instructions

  1. In a large heat-proof bowl, combine Glutinous Rice Flour, Rice Flour, Sugar, Salt and Cinnamon. Add Water and mix well until smooth..

  2. 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..

  3. *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..

  4. Using a wet clean spatular, mix the mixture. *Tips: Wet the spatular with warm water occasionally as the mixture is very sticky..

  5. 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..

  6. Cut into 7-8cm squares, place 1 teaspoonful Tsubu-an (Sweet Azuki Paste) on each square, then fold in half. *Find how to make Tsubu-an (Sweet Azuki Paste) at https://cookpad.com/uk/recipes/1477442-tsubu-an-azuki-red-bean-paste.

Mix together all dry ingredients (flour, powder, sugar, cinnamon and salt).

Beat egg, water and vanilla together in another bowl.

Add wet to dry and mix with a fork, it will be runny.

Coat a mini muffin pan with coconut oil and fill each cup to the top with the batter.

I know that I typically get creative with my desserts.