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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 Foods That Make You Happy.

A lot of us have been conditioned to think that comfort foods are terrible and should be avoided. Often, if the comfort food is candy or another junk food, this is true. Other times, comfort foods can be perfectly healthy and good for us to consume. There are a number of foods that, when you consume them, can boost your mood. When you are feeling a little down and need an emotional pick-me-up, test out some of these.

Grains can be excellent for overcoming a bad mood. Barley, quinoa, millet, teff, etc are all excellent for helping you feel better. They help you feel full as well which can truly help to better your mood. Feeling starved can really make you feel awful! The reason these grains can improve your mood is that they are not hard for your stomach to digest. You digest them quicker than other things which can help increase your blood sugar levels, which, in turn, helps make you feel happier, mood wise.

As you can see, you don’t need junk food or foods that are not good for you to feel better! Test out these tips instead!

We hope you got insight from reading it, now let’s go back to barley flour mochi recipe. To make barley flour mochi you need 8 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Barley Flour Mochi:
  1. Provide 30 grams ★ Barley flour
  2. Provide 30 grams ★ Shiratamako
  3. Take 30 grams ★Katakuriko
  4. Use 70 grams ★ Sugar
  5. Prepare 150 ml ★ Water
  6. Get 1 dash ★ Salt
  7. Use 150 grams Koshi-an (or tsubu-an)
  8. Take 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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