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Beko Mochi Rice Cakes

Beko Mochi Rice Cakes

  • Recipe parson20160119 26781 hqf99x Serves 3-4
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Celebrate Children's Day like they do in Hokkaido. Normally kashiwa mochi would be eaten for Children's Day, but not in Hokkaido. The wonderful people on the northern island of Japan typically eat beko mochi for the holiday. This two-toned rice cake is reminiscent of the colour of the Holstein cows that the island is known for- the milk that Hokkaido is famous for has to come from somewhere. Some say that the name comes from the Japanese or Ainu word for bull "beko." Try this different take on mochi for your next Children's Day.

Ingredients

for the brown dough:
70g rice flour
40g brown sugar
60ml water

for the white dough:
70g rice flour
20g brown sugar
60ml water

How To Prepare

  1. For the brown dough, put the brown sugar in a bowl and pour in 60ml of boiling water. Mix until the sugar is dissolved, then add the rice flour. Mix well. Cover with some plastic wrap and then microwave for 1 minute.
  2. Remove from the microwave and knead the dough. You may need to add a little more water or rice flour as necessary to form a soft smooth dough. Place aside.
  3. For the white dough, repeat the previous steps with the white dough ingredients.

  4. Once both doughs have been made, roll each into a long cylinder long about an inch in diameter. Take both logs and twist them around each other in an even fashion to make a single log. Press the log together to combine the two doughs. Cut into 12 even sized pieces.
  5. Next, we will form our mochi. With each piece, mould by hand into an oval or egg shape. Press flat and then with a toothpick or knife make some marks in the pattern of veins on a leaf. Start by making a long single mark in the middle, and then put branching marks coming off the middle mark diagonally to resemble a vein on each side of the mark.
  6. Last, place each formed mochi on a small square of parchment paper. Prepare a steamer with boiling water in the bottom, and steam each mochi for about 10 minutes. When finished enjoy cool or warm.

Ingredients20160119 26781 1qjvetq

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