Muscovado & Walnut Mochi
Muscovado & Walnut Mochi

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, muscovado & walnut mochi. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Muscovado & Walnut Mochi is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Muscovado & Walnut Mochi is something that I have loved my entire life.

Muscovado sugar is unrefined cane sugar that contains natural molasses. It has a rich brown color, moist texture, and toffee-like taste. It's commonly used to give confections like cookies, cakes,. Muscovado, also khandsari and khand, is a type of partially refined to unrefined sugar with a strong molasses content and flavour.

To get started with this recipe, we must first prepare a few components. You can cook muscovado & walnut mochi using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Muscovado & Walnut Mochi:
  1. Get 1/2 cup Rice Flour
  2. Take 1/2 cup Glutinous Rice Flour
  3. Take 1/2 cup Muscovado (OR Dark Brown Sugar) *lightly packed
  4. Make ready 200 ml Warm Water
  5. Take 1 pinch Salt
  6. Get 1/2 cup Walnuts *coarsely chopped
  7. Make ready Oil
  8. Prepare Kinako (Gound Toasted Soy Beans)

Muscovado sugar is a type of minimally refined cane sugarthat is popular in some baked goods and specialty recipes. It is especially popular in Great Britain, where it is often readily available at various markets. Muscovado is a soft, moist, fine brown sugar. It's also known as Barbados sugar, where it was once made, but ours comes from the island of Mauritius off the African coast.

Instructions to make Muscovado & Walnut Mochi:
  1. Lightly oil a heat-proof container or a dish so that the mochi won’t stick to it.
  2. Place Rice Flour, Glutinous Rice Flour, Muscovado and Salt in a mixing bowl, add warm water mixing well using a whisk.
  3. Cook in microwave in medium power about 500 to 600W for 1 minute. Mix well, then cook again in medium power for 30 seconds and mix well, and once again cook for 30 seconds and mix well.
  4. The mixture is now thick and creamy, but the milky colour indicates the cake is not cooked yet. Add chopped Walnuts and combine well.
  5. Pour the mixture into the lightly oiled heat-proof container, cover it and cook again in microwave in medium power about 500 to 600W for 2 to 3 minutes. When the colour becomes dark brown, it is cooked.
  6. Sprinkle some Kinako over a large plate so that the mochi won’t stick to the plate, turn the cooked mochi over onto the plate. Sprinkle some Kinako over and let it cool. *Note: I used home-made Kinako that was sadly not powdery.
  7. Cut it in 3 to 5cm size and serve with tea or green tea.

Muscovado is a soft, moist, fine brown sugar. It's also known as Barbados sugar, where it was once made, but ours comes from the island of Mauritius off the African coast. Muscovado Sugar is a dark, partially refined brown sugar with sticky crystals. Muscovado can be used in any recipe that calls for brown sugar including desserts, drinks or even on hot breakfast cereal. The sugar comes in varieties to very dark to medium dark.

So that’s going to wrap it up with this exceptional food muscovado & walnut mochi recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!