How to Make Abekawa Mochi, Kinako Mochi

     Today, I made this Abekawa mochi (安倍川もち), which is Japanese mochi coated with kinako (きな粉), roasted soy bean flour. It's also called kinako mochi (きな粉もち).  When I was a child, my grandmother used to make Abekawa mochi for me during winter because winter is a season to enjoy mochi in Japan. Regardless of age, Abekawa mochi is popular mochi dessert in Japan all year round. (By the way, people in my hometown love to eat kinako rice, which is called kinako gohan (きな粉ご飯). I used to sprinkle kinako and sugar over steamed rice. It was quick and easy dessert. I don't know if you like it, but my husband and I loved it when we lived in Japan. )

     This time, I used mochiko (もち粉), for this Abekawa mochi, but you can also make it with kirimochi (切り餅). Just grill or microwave kirimochi and soak it in water. Then, coated it with kinako. Anyway, I'm going to share how to make Abekawa mochi with you. :)

Ingredients (4 Pieces of Abekawa mochi)

For Mochi
80g (2.8 oz) of Mochiko, Japanese Sweet Rice Flour
1 Tablespoon of Sugar
100ml (3.3 fl oz) of Water

For Kinako and Topping
Kinako, Japanese Roasted Soy Bean Flour
Sugar 
Anko, Sweetened Red Bean Paste (Optional)



 1. Mix mochiko and sugar in a bowl.

2. Add water to it little by little as you stir the mixture.

 3. Cover the bowl with plastic wrap. Microwave it for 2 minutes. Knead the mochi with a rice paddle thoroughly.

 

4. Cover it with plastic wrap and microwave it for 30 seconds. Knead the mochi with a rice paddle thoroughly. 

5. Mix kinako and sugar according to your preference. (You might like the ration of 8 Tablespoons of Kinako to 4 Tablespoons of Sugar. )

 6. Scoop a small piece of mochi with a wet tablespoon. Soak the mochi in water.

      Then, move the mochi into the mixture of kinako and sugar. Coat the mochi with it. 

     You can store the remaining mixture of kinako and sugar in refrigerator, so try kinako rice later if you are interested in it. ;)




7. Serve and enjoy!  Add anko, sweetened red bean pastes, if you like it.

      





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