How to Quick Tasty Potato Filled Kinako Mochi

Alvin Stewart
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How to Quick Tasty Potato Filled Kinako Mochi
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How to Quick Tasty Potato Filled Kinako Mochi Delicious, fresh and tasty.

Potato Filled Kinako Mochi. Great recipe for Potato Filled Kinako Mochi. Since making red bean paste takes time, and I didn't have any sweet potatoes, I figured I could try using regular potatoes. And when I tried it out, they came out voluminous and were a perfect snack.

If the surfaces of the dumplings dries out and the kinako doesn't stick, you can dip them quickl.

To serve, wet the mochi and dip it in the kinako, or place the mochi on a plate and sprinkle kinako on top.

With anko filling (daifuku): Grab a small palm size ball of mochi and pull/twist to separate it.

You can have Potato Filled Kinako Mochi using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Potato Filled Kinako Mochi

  1. Prepare of Potato Filling:.

  2. It’s 2 of Potatoes.

  3. You need 1 tbsp of Sugar.

  4. Prepare 1/8 tsp of Salt.

  5. It’s of Coating:.

  6. Prepare 100 grams of Shiratamako.

  7. Prepare 1 of Kinako.

I eat the kinako mochi first and discover it is filled with crunchy peanut butter.

As I chew, I am struck by the balance of flavor between mochi and filling.

The mochi I usually buy around Honolulu lets the fillings take centerstage when it comes to flavor, but here the stage is shared equally with the sweet, ricey flavors of the yielding yet.

Purple Sweet Potato Cheesecakes; If you like mochi, you might like my: Matcha Sweet Potato Mochi; If you try out this recipe or anything else from my blog, I'd really love to hear any feedback!

Potato Filled Kinako Mochi step by step

  1. Chop the potatoes into cubes and cover with water. Boil until softened, about 10 minutes..

  2. Add the salt and sugar to Step 1 and use a large fork or potato masher to mash (as if making the filling for croquettes)..

  3. Add water to the shiratamako and mix. Divide into 8 portions. Place each portion on plastic wrap and spread them out thinly. Divide the mixture from Step 2 into 8 portions, place on each portion of rice flour, and roll into balls..

  4. Place Step 3 on parchment paper and place them in a steamer. Steam for 10 minutes..

  5. Coat with kinako while they are still hot (while the surfaces of the dumplings are still moist) to finish..

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The rich earthiness of black sesame (goma) is the soul of this fluffy roll, ground to a paste and infused into the mixture.

Swirled within is a smooth Chantilly cream filling also flavoured with black sesame.

Enjoy the sweet yet subtle flavors of traditional Japanese confections.

Mochi, manju, chichi dango, kinako dango.