Hangesho-mochi : Summer's End Mochi (Rice barley cake)
Ingredients
(makes 12)
Rolled oats : 50g
Water : 100ml
Glutinous rice flour : 100g
Sugar : 10g
Boiling water : 120ml
Kinako (roasted soybean flour) : 20g
Caster sugar : 5g
Salt : a pinch
‘Hangesho-mochi’ is a kind of sweet that in ancient times was made as an offering to pray for a good harvest after rice planting finished on ‘Hangesho’, the 11th day after the summer solstice. It is particularly well known in Nara Prefecture. Originally it was made with wheat and glutinous rice, and steamed. On this occasion I tried making simple but tasty mochi from rolled oats and glutinous rice flour. Rolled oats are highly nutritious and rich in dietary fibre, so why not give this recipe a try?
Method
- Put rolled oats and cold water in a microwave-safe bowl, leave to soak for 5-10 minutes, then mash well with a fork (photo 1).
- Stir in sugar and boiling water, then add the glutinous rice flour and stir again (photo 2).
- Cover with plastic wrap and microwave for 4 minutes.
- Take the mixture out and knead it into a smooth dough (photo 3).
- Put the dough on a plate dusted with potato starch, and divide into 8 balls of mochi (photo 4).
- Mix the kinako, caster sugar, and salt, and sprinkle this on the mochi.
