Barley Flour Mochi
Barley Flour Mochi

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, barley flour mochi. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Great recipe for Barley Flour Mochi. 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. Spread the red bean filling over the top half.

Barley Flour Mochi is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Barley Flour Mochi is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook barley flour mochi using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Barley Flour Mochi:
  1. Take 30 grams ★ Barley flour
  2. Take 30 grams ★ Shiratamako
  3. Prepare 30 grams ★Katakuriko
  4. Get 70 grams ★ Sugar
  5. Make ready 150 ml ★ Water
  6. Make ready 1 dash ★ Salt
  7. Get 150 grams Koshi-an (or tsubu-an)
  8. Get 1 Walnuts (for topping) (optional)

Hakubaku is a leading producer and distributer of grains, making up approximately seventy percent of the barley and mixed grain distribution in the Japanese market. Mochi Mugi contains four times the amount of fiber found in brown rice, which is about twenty-five times that of white rice. Mochi Mugi–or Japanese pearl barley–a product from Hakubaku, is the number one trusted barley brand in Japan. Mix Mochiko and water in a glass (or other heat proof) bowl and mix well.

Instructions to make Barley Flour Mochi:
  1. Divide the koshi-an into 10 portions.
  2. Put the ★ingredients in a bowl and mix well. (Pulse for 15 seconds if using a food processor.)
  3. Transfer to a heat-resistant dish, cover with a lid, and microwave for 3 minutes at 500 W.
  4. Stir well, then return to microwave for 1 to 1.5 minutes, then mix (or knead with a wet pestle) evenly until the mochi dough becomes translucent.
  5. Dust your work surface with barley flour, then shape the dough into a log.
  6. Divide the dough into 10 portions, wrap around the koshi-an, then serve.
  7. Top with walnuts, or make them smaller and skewer them like dango. They make nice gifts.
  8. They also taste nice and fragrant when flattened, then roasted.
  9. You can use the leftover barley flour by coating balls of koshi-an with it, or adding sugar and mixing it into yogurt, or mixing it with kuromitsu or honey.
  10. For a kinako version, see.

Mochi Mugi–or Japanese pearl barley–a product from Hakubaku, is the number one trusted barley brand in Japan. Mix Mochiko and water in a glass (or other heat proof) bowl and mix well. Sumire Mochi is a spring growth-habit, naked food-barley from Japan with purplish-colored grain and dynamic, vigorous tillering (production of grain-bearing side-shoots). Glutinous-trait food-barleys are very, very rare, and this is one of them. Somewhere along the way, barley was deemed bland and unappealing.

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