Ingredients
(makes 12)
Glutinous rice : 150g
Short grain rice : 150g
Taro (peeled) : 100g
Sugar : 1 teaspoon
Salt : 1 pinch
Inoko-mochi is eaten on ‘Day of the Boar’, the 10th day of the 10th month of the old lunar calendar, to express thanks for good health and harvest and to pray for your descendents. Originally from China, this custom was adopted in Japan in the Heian period imperial court, later spreading to the general population. The ingredients and shape of inoko-mochi differ regionally; sometimes it is a bean paste covered mocha, sometimes walnut mocha, and sometimes at confectionery shops, ‘gyuhi’ mocha. This recipe, based on a type from the Gojo-Yoshino area of Nara Prefecture, features rice and taro cooked together and covered in red bean paste. It’s nutritious and has a light texture.
Method
- Wash and peel the taro, then dice into 2cm cubes.
- Wash again and drain. Wash and drain both types of rice, then put in rice cooker with sugar and 300ml of water. Leave to soak for 1-2 hours, then add the taro and cook together (photo 1).
- When done, add the salt. While still hot, mash with a pestle until taro is mostly mashed then form the mixture into balls (photos 2 & 3).
- Spread red bean paste out on some plastic wrap, then put a ball of rice and taro mixture on top and close the wrap around it (photo 4).
