Mochi with Kinako and Kuromitsu
Warm and chewy mochi topped with nutty kinako (roasted soybean flour) and rich kuromitsu (Japanese black sugar syrup). A comforting winter treat.
Ingredients
- 8 pieces Mochi
- 2 tablespoons Kinako (Roasted Soybean Flour)
- 4 tablespoons Kuromitsu (Black Sugar Syrup)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place 8 pieces of mochi in a microwave-safe dish. Microwave on high power for 30-60 seconds, or until the mochi is soft and slightly puffed. Alternatively, place the mochi on a baking sheet and toast in a toaster oven preheated to 175°C for 2-3 minutes per side, until soft and slightly puffed.
- 2Divide the warmed mochi, placing 2 pieces into each of 4 serving bowls.
- 3Evenly sprinkle 1/2 tablespoon of kinako over the mochi in each bowl.
- 4Drizzle 1 tablespoon of kuromitsu over the kinako and mochi in each bowl.
- 5Serve the mochi immediately while warm and chewy.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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