Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, walnut mochi made with toasted barley flour. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Walnut Mochi made with Toasted Barley Flour is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Walnut Mochi made with Toasted Barley Flour is something that I have loved my entire life. They are nice and they look wonderful.

Hello everyone, so I've shared with you how to make Mochi Mochi without rice flour in this video as to make it possible for you to make mochis if the rice. Toasted mochi are rolled in a sweet, nutty coating for something between marshmallows and morning cereal. You may unsubscribe at any time. Kinako mochi is made by broiling mochi until they puff up, then dipping them in hot water and rolling them in a soybean flour mixture, for an addictive snack.

To begin with this recipe, we have to prepare a few ingredients. You can have walnut mochi made with toasted barley flour using 10 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Walnut Mochi made with Toasted Barley Flour:

1. Prepare 20 grams Walnuts
2. Take 1 1/2 tbsp Sugar
3. Take 2/3 tbsp Water
4. Make ready 70 grams ●Shiratamako
5. Get 30 grams ●Barley flour
6. Take 60 grams ●Sugar
7. Prepare 180 ml ●Water
8. Take 120 grams Koshi-an (or tsubu-an)
9. Prepare 1 ~15 grams Toasted barley flour (for dusting)
10. Take 1/2 tsp Cinnamon (for dusting)

If you make this recipe, snap a picture and hashtag. Mochi bread is made with the same type of flour, which contributes to its chewy texture. It is completely gluten-free for this recipe because I did not use any wheat flour. Glutinous rice flour is basically made of sticky rice/sweet rice/glutinous rice.

Instructions to make Walnut Mochi made with Toasted Barley Flour:

1. Break the walnuts into easy-to-eat pieces. Heat a frying pan without oil on low heat, roast the walnuts, and remove from pan.
2. Pour sugar and water in the frying pan and bring to a simmer on low heat. Add the walnuts from Step 1 back into the pan, coat completely, then spread to cool.
3. Spread the anko on cling wrap, then use a rolling pin to spread it until it's 25cm x 7cm.
4. Combine the ● ingredients together in a microwave-safe bowl and heat for 2 min at 500~600W .
5. Stir well and heat for 2 more minutes.
6. Stir again and heat for another minute. It should be good if there is a change in color and it becomes thick and sticky.
7. Spread mochi out on the sprinkled barley flour and cinnamon and roll out to about 25 x 15 cm. Spread the red bean filling over the top half.
8. Fold the bottom half up over the top.
9. Roll it up away from you, carefully pinching it together when finished.
10. Cut into 20 pieces with kitchen scissors.
11. Top each with walnuts from Step 1.
12. If you have leftover flour or cinnamon, sprinkle over the top for a simple, elegant finish.
13. If replacing the barley flour with kinako, use 150~160ml of water instead. The flour absorbs a lot more water.
14. You can find a simple, fragrant mochi using toasted barley flour without walnuts"Highly recommended Toasted Barley Mochi" - - https://cookpad.com/us/recipes/148411-barley-flour-mochi

It is completely gluten-free for this recipe because I did not use any wheat flour. Glutinous rice flour is basically made of sticky rice/sweet rice/glutinous rice. Once heated, it will turn sticky and elastic. Meanwhile, make the mochi dough: Line a sheet pan with a piece of parchment paper and spread a generous heap of potato starch in a large circle; set aside. Pour mixture through a mesh strainer into a saucepan.

So that is going to wrap this up for this special food walnut mochi made with toasted barley flour recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!