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Muscovado & Walnut Mochi
Muscovado & Walnut Mochi

Before you jump to Muscovado & Walnut Mochi recipe, you may want to read this short interesting healthy tips about Snacks that offer You Power.

We are very mindful that consuming healthy foods can help us really feel better in our bodies. Increasing our intake of well balanced meals while decreasing the intake of unhealthy types plays a role in a more balanced feeling. Eating more fresh vegetables helps you feel much better than eating a portion of pizza. This can be a problem, nevertheless, with regards to eating between snacks. Shopping for snack foods can be a difficult task because you have a great number of options. Why not try some of the following wholesome snacks the next time you need some extra energy?

Certain foods made from whole grains are excellent for a easy snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch. Chips and crackers created from whole grains can be excellent for quick snack foods to eat on the go. Whole grains are generally better than refined grains found in white bread.

You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Determining to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to muscovado & walnut mochi recipe. To make muscovado & walnut mochi you need 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Muscovado & Walnut Mochi:
  1. You need 1/2 cup Rice Flour
  2. Get 1/2 cup Glutinous Rice Flour
  3. Use 1/2 cup Muscovado (OR Dark Brown Sugar) *lightly packed
  4. You need 200 ml Warm Water
  5. Provide 1 pinch Salt
  6. Take 1/2 cup Walnuts *coarsely chopped
  7. Use Oil
  8. Provide Kinako (Gound Toasted Soy Beans)
Instructions to make Muscovado & Walnut Mochi:
  1. Lightly oil a heat-proof container or a dish so that the mochi won’t stick to it.
  2. Place Rice Flour, Glutinous Rice Flour, Muscovado and Salt in a mixing bowl, add warm water mixing well using a whisk.
  3. Cook in microwave in medium power about 500 to 600W for 1 minute. Mix well, then cook again in medium power for 30 seconds and mix well, and once again cook for 30 seconds and mix well.
  4. The mixture is now thick and creamy, but the milky colour indicates the cake is not cooked yet. Add chopped Walnuts and combine well.
  5. Pour the mixture into the lightly oiled heat-proof container, cover it and cook again in microwave in medium power about 500 to 600W for 2 to 3 minutes. When the colour becomes dark brown, it is cooked.
  6. Sprinkle some Kinako over a large plate so that the mochi won’t stick to the plate, turn the cooked mochi over onto the plate. Sprinkle some Kinako over and let it cool. *Note: I used home-made Kinako that was sadly not powdery.
  7. Cut it in 3 to 5cm size and serve with tea or green tea.

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