Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, potato filled kinako mochi. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Great recipe for Potato Filled Kinako Mochi. Since making red bean paste takes time, and I didn't have any sweet potatoes, I figured I could try using regular potatoes. And when I tried it out, they came out voluminous and were a perfect snack. If the surfaces of the dumplings dries out and the.
Potato Filled Kinako Mochi is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Potato Filled Kinako Mochi is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook potato filled kinako mochi using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Potato Filled Kinako Mochi:
- Take Potato Filling:
- Get 2 Potatoes
- Make ready 1 tbsp Sugar
- Get 1/8 tsp Salt
- Take Coating:
- Get 100 grams Shiratamako
- Prepare 1 Kinako
The covered bowl is microwaved at intervals, typically for no more than a minute at a time, and the mochi mixture is stirred in between. Turn the mochi out onto the plastic, and cut into pieces using a plastic or wooden knife. Metal knives tend to stick too much. Roll the pieces in the potato starch mixture.
Instructions to make Potato Filled Kinako Mochi:
- Chop the potatoes into cubes and cover with water. Boil until softened, about 10 minutes.
- Add the salt and sugar to Step 1 and use a large fork or potato masher to mash (as if making the filling for croquettes).
- Add water to the shiratamako and mix. Divide into 8 portions. Place each portion on plastic wrap and spread them out thinly. Divide the mixture from Step 2 into 8 portions, place on each portion of rice flour, and roll into balls.
- Place Step 3 on parchment paper and place them in a steamer. Steam for 10 minutes.
- Coat with kinako while they are still hot (while the surfaces of the dumplings are still moist) to finish.
Metal knives tend to stick too much. Roll the pieces in the potato starch mixture. Kinako-powdered yomogi mochi with smooth azuki filling! Pillowy mochi surrounds smooth white shiro-an filling! Classic yomogi mochi with smooth azuki filling!
So that is going to wrap this up with this exceptional food potato filled kinako mochi recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
