Guide to Prepare Kinako Mochi Chocolate

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kinako mochi chocolate. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Place the ingredients for gyuuhi (except for the water and katakuriko) in a heatproof bowl, and mix well with a whisk. Making instant mochi topped with chocolate and kinako powder on this episode of Whatcha Eating? on Emmymade in Japan. Mochi + Chococream + Kinako(Sweet soy bean powder).

Kinako Mochi Chocolate is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Kinako Mochi Chocolate is something which I have loved my entire life.

Simple Way to Prepare Kinako Mochi Chocolate

To get started with this particular recipe, we have to first prepare a few components. You can cook kinako mochi chocolate using 9 ingredients and 14 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Kinako Mochi Chocolate:

1. Get For the gyuuhi (mochi):
2. Prepare 25 grams Shiratamako
3. Prepare 15 grams White sugar
4. Take 5 grams Trehalose
5. Get 45 ml Water
6. Take 1 for dusting Katakuriko
7. Prepare For kinako chocolate:
8. Get 60 grams White Chocolate
9. Get 6 grams Kinako

Mochi is a traditional rice cake made from mochigome. Just add water to soften the mochi and after that, dip them into delicious toppings! This set is great fun for children and adults alike. Kinako Mochi Recipe ( 黄粉 or きなこ ).

Instructions

Steps to make Kinako Mochi Chocolate:

1. Place the ingredients for gyuuhi (except for the water and katakuriko) in a heatproof bowl, and mix well with a whisk. Gently add the water and mix well.
2. Loosely cover the heatproof bowl from Step 1 with plastic wrap, and microwave for a minute (at 700 W). Remove from the microwave, and mix with a spatula. Microwave for another 30 seconds, then mix again.
3. Spread out the katakuriko in a tray and set the dough on top. Make the dough into a stick shape smaller than the mold diameter, and loosely cover the tray with plastic wrap.
4. Place the finely chopped chocolate in a bowl, and warm up using a double boiler (a little under 60℃). Remove the melted chocolate from the double boiler. (The chocolate temperature should be about 45℃.)
5. Strain the kinako through a tea strainer into the bowl from Step 4, and mix well with a spatula.
6. Let the chocolate cool while stirring constantly, with the bottom of the bowl exposed to cold water (about 15℃). (The chocolate temperature should be about 25℃.)
7. Warm up the chocolate again in a double boiler (about 35℃). (The chocolate temperature should be about 28 to 30℃.) Pour the chocolate into the molds about halfway up, and gently tap the molds a few times.
8. *Store the remaining chocolate in a warm place and set aside. The bottom of the bowl should be barely touching the hot water underneath.
9. Cut the stick from Step 3 with a pair of kitchen scissors (into appropriate thickness). Place the slices one by one in each mold from Step 7, and gently tap the molds again.
10. Fill the molds with the remaining chocolate, covering the gyuuhi. Gently tap again… Store in a cold place to harden the chocolate.
11. Chocolate shrinks slightly when hardened. Add more chocolate and let cool again if necessary.
12. Scrape off excess chocolate from the molds with a spatula, and refrigerate for about 20 minutes. Take the chocolate out of the molds, and it's done.
13. I also made kinako mochi chocolate using milk chocolate at the request of my son.
14. Please also try my matcha chocolateand sakura mochi chocolate. - - https://cookpad.com/us/recipes/170695-sakura-mochi-chocolate

Recipes > Japanese Recipes > Japanese Appetizers Kinako is produced by finely grinding roasted soybeans into powder. The skin of the soybean is. Use Pocky to make tasty chocolate pops. Top them with sprinkles, cookie crumbs or even matcha powder for a tasty lunchbox treat. Warabi Mochi: My favorite kind of Japanese mochi, dusted with delicious kinako (roasted soy We had our first taste of warabi mochi on the basement floor of the Tokyu department store in Shibuya.

As simple as that Recipe of Kinako Mochi Chocolate

So that’s going to wrap it up with this exceptional food kinako mochi chocolate recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

Print this page