Recipe: Yummy Walnut Mochi made with Toasted Barley Flour

Phoebe Medina
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Recipe: Yummy Walnut Mochi made with Toasted Barley Flour
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Recipe: Yummy Walnut Mochi made with Toasted Barley Flour Delicious, fresh and tasty.

Walnut Mochi made with Toasted Barley Flour. Great recipe for Walnut Mochi made with Toasted Barley Flour. My family and friends loved this when I made it for New Year's. It worked perfectly as a snack paired with tea.

Kurumi mochi (くるみ餅) consists of a chewy Japanese rice cake infused with walnuts.

The walnuts (kurumi) can be ground into a sweet paste which is spooned on top of the mochi - or can be toasted, chopped and added to the mochi as it is being pounded.

We've opted for the latter for this yummy dessert.

You can have Walnut Mochi made with Toasted Barley Flour using 10 ingredients and 14 steps. Here is how you cook it.

Ingredients of Walnut Mochi made with Toasted Barley Flour

  1. It’s 20 grams of Walnuts.

  2. Prepare 1 1/2 tbsp of Sugar.

  3. You need 2/3 tbsp of Water.

  4. You need 70 grams of ●Shiratamako.

  5. It’s 30 grams of ●Barley flour.

  6. Prepare 60 grams of ●Sugar.

  7. Prepare 180 ml of ●Water.

  8. Prepare 120 grams of Koshi-an (or tsubu-an).

  9. You need 1 of ~15 grams Toasted barley flour (for dusting).

  10. It’s 1/2 tsp of Cinnamon (for dusting).

Lightly oil a heat-proof container or a dish so that the mochi won't stick to it.

Place Rice Flour, Glutinous Rice Flour, Muscovado and Salt in a mixing bowl, add warm water mixing well using a whisk.

I once saw a recipe for barley flour mochi that used kudzu powder, but I substituted it for katakuriko, since it's readily available; It also makes the mochi translucent, chewy and delicious!

I recommend using koshi-an with barley flour.

Walnut Mochi made with Toasted Barley Flour step by step

  1. Break the walnuts into easy-to-eat pieces. Heat a frying pan without oil on low heat, roast the walnuts, and remove from pan..

  2. 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..

  3. Spread the anko on cling wrap, then use a rolling pin to spread it until its 25cm x 7cm..

  4. Combine the ● ingredients together in a microwave-safe bowl and heat for 2 min at 500~600W ..

  5. Stir well and heat for 2 more minutes..

  6. Stir again and heat for another minute. It should be good if there is a change in color and it becomes thick and sticky..

  7. 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..

  8. Fold the bottom half up over the top..

  9. Roll it up away from you, carefully pinching it together when finished..

  10. Cut into 20 pieces with kitchen scissors..

  11. Top each with walnuts from Step 1..

  12. If you have leftover flour or cinnamon, sprinkle over the top for a simple, elegant finish..

  13. If replacing the barley flour with kinako, use 150~160ml of water instead. The flour absorbs a lot more water..

  14. 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.

With limited ingredients and utensils, this mochi sweet can be actually easily made using rice flour.

It is one of the healthiest nuts to consume on a daily basis.

So there is no added flour in the recipe.

Make a well in the center.

In a small bowl, beat egg until frothy, and stir in melted butter and milk.