Recipe: Delicious Potato Filled Kinako Mochi

Potato Filled Kinako Mochi. Today we are making kinako mochi in the microwave. These springy, bouncy, chewy rice cakes are rolled in kinako (きなこ), a delicious and healthy roasted soybean powder that is a common addition to Japanese sweets. Fluffy steamed buns filled with sweet red beans (Jjinppang: 찐빵).

When you hear the word "mochi", what's the first thing that comes to your mind? Many of you think of the round mochi that is stuffed with some kind of sweet filling such as red. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako—roasted soybean powder. You can cook Potato Filled Kinako Mochi using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Potato Filled Kinako Mochi

1. It's of Potato Filling:.
2. You need 2 of Potatoes.
3. It's 1 tbsp of Sugar.
4. You need 1/8 tsp of Salt.
5. You need of Coating:.
6. It's 100 grams of Shiratamako.
7. Prepare 1 of Kinako.

The cakes can be made from scratch, but since their preparation is time-consuming, most people use pre-packed versions (kiri mochi). Before they are dusted with a combination of sugar. This tasty recipe includes mochiko flour, coconut milk, milk, potato puree, sugar and depth of flavor. · Soft chewy kashiwa mochi with red bean paste filling wrapped with an oak leaf, enjoyed on Children's day in Japan. I've made a big batch of anko for daifuku mochi and as a filling on its own.

Potato Filled Kinako Mochi instructions

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..

Apart from that I have no other ideas. I have experimented with peanut butter (too salty), ice cream (a complete failure) and homemade black sesame paste which tasted nothing like it should have and was pretty disgusting. Mochi are traditional Japanese sweets, there are many variations such as ichigo daifuku, dango, warabi moch. Daifuku are usually softer than other mochi and filled with delicious ingredients such as red bean paste. In Osaka people like to serve warabi mochi with kinako powder, in other parts of.