Barley Flour Mochi

1. 1

   Divide the koshi-an into 10 portions.

2. 2

   Put the ingredients in a bowl and mix well.

3. 3

   (Pulse for 15 seconds if using a food processor.)

4. 4

   Transfer to a heat-resistant dish, cover with a lid, and microwave for 3 minutes at 500 W.

5. 5

   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.

6. 6

   Dust your work surface with barley flour, then shape the dough into a log.

7. 7

   Divide the dough into 10 portions, wrap around the koshi-an, then serve.

8. 8

   Top with walnuts, or make them smaller and skewer them like dango.

9. 9

   They make nice gifts.

10. 10

    They also taste nice and fragrant when flattened, then roasted.

11. 11

    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.

12. 12

    For a kinako version, see.

* Per serving · 4 servings · Values may vary.

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