Soybean flour-flavored mochi (Kinako-mochi)
[Ingredients (serves 2-3)]
Katakuri starch* ・・・・・ 70g
Dark brown sugar (or powdered sugar)** ・・・・ 70g
Water ・・・・ 300cc
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.
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.