Kinako Mochi Chocolate
Kinako Mochi Chocolate

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, kinako mochi chocolate. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chiroru Choco has quite a long history. The gummy mochi is in the middle! 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.

Kinako Mochi Chocolate is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Kinako Mochi Chocolate is something that I have loved my entire life.

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

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

I don't think I'd buy it again, but I'm glad I tried it.. it is mochi with kinako which is soy bean powder and kinda a required . Kinako mochi is a traditional Japanese rice cake snack topped with sweet and nutty kinako soybean powder. Savor that delicious goodness in these chocolatey treats. Each piece has a chewy kinako mochi inside covered with a creamy chocolate layer.

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

Savor that delicious goodness in these chocolatey treats. Each piece has a chewy kinako mochi inside covered with a creamy chocolate layer. We don't know when or if this item will be back in stock. The inner mochi is chewy and covered in injeolmi flavored chocolate. Kinako is produced by finely grinding roasted soybeans into powder.

So that is going to wrap this up for this special food kinako mochi chocolate recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!