Cinnamon Mochi
Cinnamon Mochi

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, cinnamon mochi. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Cinnamon Mochi is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Cinnamon Mochi is something which I have loved my entire life. They are nice and they look wonderful.

Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

To begin with this particular recipe, we must first prepare a few components. You can cook cinnamon mochi using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Cinnamon Mochi:
  1. Make ready 1/3 cup (40 g) Glutinous Rice Flour
  2. Make ready 2/3 cup (80 g) Rice Flour
  3. Take 1/4 cup Sugar
  4. Take 1 pinch Salt
  5. Take 1/2-1 teaspoon Ground Cinnamon
  6. Make ready 2/3 cup warm Water
  7. Prepare *Glutinous Rice Flour Only: You can make this sweet using Glutinous Rice Flour only. Use 1 cup Glutinous Rice Flour and reduce the amount of Water to 1/2 cup
  8. Get Kinako (Finely Ground Roasted Soy Beans) *OR Potato Starch Flour
  9. Make ready Tsubu-an (Sweet Azuki Paste) *You need 1 teaspoonful for each cake

Add wet to dry and mix with a fork, it will be runny. Coat a mini muffin pan with coconut oil and fill each cup to the top with the batter. I know that I typically get creative with my desserts. Sometimes I do fun Asian twists like substituting yuzu in a key lime pie.

Steps to make Cinnamon Mochi:
  1. In a large heat-proof bowl, combine Glutinous Rice Flour, Rice Flour, Sugar, Salt and Cinnamon. Add Water and mix well until smooth.
  2. Cover the bowl with a plate, heat in the microwave for 1 minute, take out and stir well with a spatular, then heat 1 more minute or until cooked.
  3. *Note: I used 1100W microwave. Depending on the power, alter the cooking time. You can steam the mixture in a large heat-proof bowl for 10 to 15 minutes.
  4. Using a wet clean spatular, mix the mixture. *Tips: Wet the spatular with warm water occasionally as the mixture is very sticky.
  5. Spread Kinako (Finely Ground Roasted Soy Beans) on a flat surface, take the thick and very sticky ‘Mochi’ mixture onto the surface. Sprinkle extra Kinako over the ‘Mochi’ as well. Use a rolling pin to flatten and roll it out to a large square about 2mm thick.
  6. Cut into 7-8cm squares, place 1 teaspoonful Tsubu-an (Sweet Azuki Paste) on each square, then fold in half. *Find how to make Tsubu-an (Sweet Azuki Paste) at https://cookpad.com/uk/recipes/1477442-tsubu-an-azuki-red-bean-paste

Other times I make Asian desserts like mochi, but throw in some funfetti. But to be honest, a lot of times the desserts I make at home over and over again are the simple ones from my childhood. Traditional butter mochi is cut into squares, and mine works that way, too, if a brownie pan is what you've got on hand. A round cake pan also works really well, and that shape makes the cake feel. Recipe also says you can add cinnamon, turmeric or cardamom, which is weird to add a traditional butter mochi.

So that’s going to wrap it up for this special food cinnamon mochi recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!