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平成26年 (2014年) 9月 17日

国際課

ACCESS  February - March 2011

A Bimonthly Newsletter for International Residents of Yamaguchi Prefecture


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Recipe


Soybean flour-flavored mochi (Kinako-mochi)



[Ingredients (serves 2-3)]


Katakuri starch* ・・・・・ 70g

Dark brown sugar (or powdered sugar)** ・・・・ 70g

Water ・・・・ 300cc

Soybean flour

Aluminum cups


*Katakuri starch

Katakuriko, or Katakuri starch is a starch originally processed from the corm of Katakuri, a species of lily.

It’s used in many recipes such as soups and simmered dishes as a sauce thickener and also an ingredient for Karakuri noodles and Rakugan, or a type of dry confectionary.

Katakuri starch is usually eaten after being dissolved in the boiling water and seasoned as desired. It is now often processed from potatoes.


**Dark Brown Sugar (Kurozato)

Dark Brown Sugar is unrefined sugar produced by boiling down sugar cane juice.


[Directions]


1. Place the katakuri starch and dark brown sugar in a pot and add water, and mix well.

2. Heat while mixing until the mixture becomes transparent.

3. Thinly spread out the soybean flour on a tray, and place the ② mixture on it. Coat ② with the soybean flour. Then cut into bite-sized pieces.

4. Place ③ on aluminum cups.



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