Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, potato filled kinako mochi. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Potato Filled Kinako Mochi is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Potato Filled Kinako Mochi is something which I have loved my entire life.
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.
To get started with this particular recipe, we must prepare a few ingredients. You can cook potato filled kinako mochi using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Potato Filled Kinako Mochi:
- Get Potato Filling:
- Get 2 Potatoes
- Prepare 1 tbsp Sugar
- Prepare 1/8 tsp Salt
- Make ready Coating:
- Get 100 grams Shiratamako
- Get 1 Kinako
Today we are making kinako mochi in the microwave. The dessert is delicious simply garnished. Combine kinako, sugar, and salt in a bowl and mix thoroughly; set aside. Turn the mochi out onto the plastic, and cut into pieces using a plastic or wooden knife.
Instructions to make Potato Filled Kinako Mochi:
- Chop the potatoes into cubes and cover with water. Boil until softened, about 10 minutes.
- 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).
- 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.
- Place Step 3 on parchment paper and place them in a steamer. Steam for 10 minutes.
- Coat with kinako while they are still hot (while the surfaces of the dumplings are still moist) to finish.
Combine kinako, sugar, and salt in a bowl and mix thoroughly; set aside. Turn the mochi out onto the plastic, and cut into pieces using a plastic or wooden knife. Metal knives tend to stick too much. Roll the pieces in the potato starch mixture. Kinako-powdered yomogi mochi with smooth azuki filling!
So that’s going to wrap it up with this special food potato filled kinako mochi recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
