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Nuts as well as different seeds will certainly be a much better option when you are trying to find a quick snack to enjoy. You will come to find that these snack items tend to be loaded with Omega-3 and Omega-6, although some nuts as well as seeds will have much more than others. Omega-3 as well as Omega-6 are known as essential fatty acids and they are essential simply because your body uses these types of fatty acids to keep your hormone levels where they should be. The first thing you may not realize is that a variety of hormones that you need will only be able to be developed when you have these kinds of fatty acids.
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We hope you got benefit from reading it, now let's go back to muscovado & walnut mochi recipe. You can cook muscovado & walnut mochi using 8 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Muscovado & Walnut Mochi:
- Use 1/2 cup of Rice Flour.
- Get 1/2 cup of Glutinous Rice Flour.
- Use 1/2 cup of Muscovado (OR Dark Brown Sugar) *lightly packed.
- Take 200 ml of Warm Water.
- Provide 1 pinch of Salt.
- Take 1/2 cup of Walnuts *coarsely chopped.
- Get of Oil.
- Use of Kinako (Gound Toasted Soy Beans).
Steps to make Muscovado & Walnut Mochi:
- Lightly oil a heat-proof container or a dish so that the mochi won’t stick to it..
- Place Rice Flour, Glutinous Rice Flour, Muscovado and Salt in a mixing bowl, add warm water mixing well using a whisk..
- Cook in microwave in medium power about 500 to 600W for 1 minute. Mix well, then cook again in medium power for 30 seconds and mix well, and once again cook for 30 seconds and mix well..
- The mixture is now thick and creamy, but the milky colour indicates the cake is not cooked yet. Add chopped Walnuts and combine well..
- Pour the mixture into the lightly oiled heat-proof container, cover it and cook again in microwave in medium power about 500 to 600W for 2 to 3 minutes. When the colour becomes dark brown, it is cooked..
- Sprinkle some Kinako over a large plate so that the mochi won’t stick to the plate, turn the cooked mochi over onto the plate. Sprinkle some Kinako over and let it cool. *Note: I used home-made Kinako that was sadly not powdery..
- Cut it in 3 to 5cm size and serve with tea or green tea..
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