Akaneko (Wheat and Glutinous Rice Mochi)

Name: Akaneko (Wheat and Glutinous Rice Mochi)
Prep time: 50 min
Cook time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: glutinous rice 2 cup; wheat flour 160 g; salt 1 tsp; water 190 ml; sugar 10 g; roasted soybean flour 25 g

Quick answer

Active time: 90 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 6

About this dish

Pull a piece and it breaks off cleanly instead of stretching the way all-rice mochi does.

That is the wheat at work: a soft flour dough steams in the same basket as the glutinous rice, and the two are pounded together while hot. In the Nakakawachi and Minamikawachi areas of Osaka it was made around Hangesho, once rice planting was done, to give thanks and pray for a good harvest, and it is rolled in sugared kinako.

Ingredients

servings

IngredientAmount

roasted soybean flour

Amazon.comSearch

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

5 steps

1

Rinse the glutinous rice and soak it in plenty of water for one full day, about 24 hours.

Drain it thoroughly just before steaming.
2

Mix the salt into the wheat flour.

Add the water gradually and knead until the dough is as soft as an earlobe. Rest for 20 to 30 minutes, divide into fist-sized pieces, and press each center lightly.
3

Spread the drained glutinous rice evenly in a steamer and arrange the dough pieces on top without crowding.

Steam until the rice is translucent and no raw flour remains in the center of the dough.
4

While still hot, transfer the steamed rice and wheat dough together to a mochi pounder or pounding bowl.

Pound until both components form an evenly combined mass.
5

Mix the roasted soybean flour and sugar evenly.

Tear the warm mochi into serving pieces and coat every side with the sweetened soybean flour.