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Barley Flour Mochi
Barley Flour Mochi

Before you jump to Barley Flour Mochi recipe, you may want to read this short interesting healthy tips about Nutritious Energy Goodies.

We all know that eating healthy snacks can help us truly feel better within our bodies. Increasing our consumption of healthy foods while reducing the intake of unhealthy kinds contributes to a more balanced feeling. A salad tends to make us feel better than a piece of pizza (physically anyway). Sometimes it’s hard to find healthy foods for treats between meals. You can spend several hours at the supermarket searching for the perfect snack foods to help you feel healthy. Here are some healthy snacks which you can use when you need a quick pick me up.

If you are looking for a quick snack, you can’t go completely wrong with a whole grain one. A piece of whole wheat toast, for instance is a great snack in the morning. Chips and crackers made from whole grains can be fantastic for quick treats to eat on the go. Whole grains are usually better than highly processed grains present in white bread.

You can find lots of healthy treats you can choose that do not involve a lot of preparation or searching. Choosing 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 barley flour mochi recipe. You can have barley flour mochi using 8 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Barley Flour Mochi:
  1. Take 30 grams ★ Barley flour
  2. Use 30 grams ★ Shiratamako
  3. Take 30 grams ★Katakuriko
  4. Get 70 grams ★ Sugar
  5. Take 150 ml ★ Water
  6. Take 1 dash ★ Salt
  7. Take 150 grams Koshi-an (or tsubu-an)
  8. Get 1 Walnuts (for topping) (optional)
Steps to make Barley Flour Mochi:
  1. Divide the koshi-an into 10 portions.
  2. Put the ★ingredients in a bowl and mix well. (Pulse for 15 seconds if using a food processor.)
  3. Transfer to a heat-resistant dish, cover with a lid, and microwave for 3 minutes at 500 W.
  4. Stir well, then return to microwave for 1 to 1.5 minutes, then mix (or knead with a wet pestle) evenly until the mochi dough becomes translucent.
  5. Dust your work surface with barley flour, then shape the dough into a log.
  6. Divide the dough into 10 portions, wrap around the koshi-an, then serve.
  7. Top with walnuts, or make them smaller and skewer them like dango. They make nice gifts.
  8. They also taste nice and fragrant when flattened, then roasted.
  9. You can use the leftover barley flour by coating balls of koshi-an with it, or adding sugar and mixing it into yogurt, or mixing it with kuromitsu or honey.
  10. For a kinako version, see.

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