Recipe: Tasty Cinnamon Mochi

Cinnamon Mochi. Our Cinnamon Mocha Recipe is a delicious twist on the traditional Cafe Mocha. If you love Coffee, Chocolate and Cinnamon flavours you have to give this a. The outer Yatsuhashi is a Mochi type of sheet with Cinnamon powder and 'Kinako (toasted Soya Bean powder) This "Cinnamon Mochi Wrap" has been served in Wasoukan Cafe in Notting Hill, London.

Mix together all dry ingredients (flour, powder, sugar, cinnamon and salt). Beat egg, water and vanilla together in another. Contemporary Ekijuto mochi is flavored with cinnamon and walnut. You can cook Cinnamon Mochi using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Cinnamon Mochi

1. Prepare 1/3 cup (40 g) of Glutinous Rice Flour.
2. It's 2/3 cup (80 g) of Rice Flour.
3. It's 1/4 cup of Sugar.
4. It's 1 pinch of Salt.
5. You need 1/2-1 teaspoon of Ground Cinnamon.
6. It's 2/3 cup of warm Water.
7. Prepare of *Glutinous Rice Flour Only: You can make this sweet using Glutinous Rice Flour only. Use 1 cup Glutinous Rice Flour and reduce the amount of Water to 1/2 cup.
8. It's of Kinako (Finely Ground Roasted Soy Beans) *OR Potato Starch Flour.
9. It's of Tsubu-an (Sweet Azuki Paste) *You need 1 teaspoonful for each cake.

Miwa says: Peko bought these Kagiya's Ekijuto mochi only has cinnamon and walnuts in it. Kagiya also has a version that is kokuto. Самые новые твиты от Cinnamon.mochi (@mochi_cinnamon): "Try #BigCash : The Highest Paying Reward App ever! Make money quickly by downloading apps and games. Mochi (Japanese: 餅, もち) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. (Kagami Mochi, Kinako Mochi, Sakuramochi, Kashiwa-Mochi, Hishi Mochi, Kusha Mochi, Mochi Ice-cream, Daifuku, Tauchi, Palitao, Tangyuan, Butter Mochi, Moachi, Mashu, Loh Mai Chi, Kue Moci.

Cinnamon Mochi instructions

1. In a large heat-proof bowl, combine Glutinous Rice Flour, Rice Flour, Sugar, Salt and Cinnamon. Add Water and mix well until smooth..
2. Cover the bowl with a plate, heat in the microwave for 1 minute, take out and stir well with a spatular, then heat 1 more minute or until cooked..
3. *Note: I used 1100W microwave. Depending on the power, alter the cooking time. You can steam the mixture in a large heat-proof bowl for 10 to 15 minutes..
4. Using a wet clean spatular, mix the mixture. *Tips: Wet the spatular with warm water occasionally as the mixture is very sticky..
5. Spread Kinako (Finely Ground Roasted Soy Beans) on a flat surface, take the thick and very sticky ‘Mochi’ mixture onto the surface. Sprinkle extra Kinako over the ‘Mochi’ as well. Use a rolling pin to flatten and roll it out to a large square about 2mm thick..
6. Cut into 7-8cm squares, place 1 teaspoonful Tsubu-an (Sweet Azuki Paste) on each square, then fold in half. *Find how to make Tsubu-an (Sweet Azuki Paste) at https://cookpad.com/uk/recipes/1477442-tsubu-an-azuki-red-bean-paste.

Pinch the mochi over the red Very easy to make. Side note: the mochi dough is SUPER sticky, so be sure to prepare your. See more ideas about Mochi, Mochi recipe, Asian desserts. This sweet, sticky dessert may just be our new favorite way of getting our cookie dough fix. Mochi is made from glutinous, short-grain rice called mochigome (mochi rice), which is known for having a chewier texture than regular rice.

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