Kinako Mochi Toast Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I wanted to use up leftover rice cakes from New Years, so I decided to recreate my favorite Tirol chocolates and it was delicious. Slice the mochi rice cakes as thinly as possible so they cook all the way through. The bread is crispy, yet fluffy, and the mochi rice cakes are chewy. I want to try again with the delicious Tirol chocolate version! It's also delicious with kinako cream on top! Recipe by Ma-ch:9 I wanted to use up leftover rice cakes from New Years, so I decided to recreate my favorite Tirol chocolates and it was delicious. Slice the mochi rice cakes as thinly as possible so they cook all the way through. The bread is crispy, yet fluffy, and the mochi rice cakes are chewy. I want to try again with the delicious Tirol chocolate version! It's also delicious with kinako cream on top! Recipe by Ma-ch:9 Kinako Mochi Toast Share its first Cooksnap! I wanted to use up leftover rice cakes from New Years, so I decided to recreate my favorite Tirol chocolates and it was delicious. Slice the mochi rice cakes as thinly as possible so they cook all the way through. The bread is crispy, yet fluffy, and the mochi rice cakes are chewy. I want to try again with the delicious Tirol chocolate version! It's also delicious with kinako cream on top! Recipe by Ma-ch:9 I wanted to use up leftover rice cakes from New Years, so I decided to recreate my favorite Tirol chocolates and it was delicious. Slice the mochi rice cakes as thinly as possible so they cook all the way through. The bread is crispy, yet fluffy, and the mochi rice cakes are chewy. I want to try again with the delicious Tirol chocolate version! It's also delicious with kinako cream on top! Recipe by Ma-ch:9 Ingredients 2 servings 2 slice Sliced bread 3 rounded tablespoons ○Kinako 2 tbsp ○Milk (or soy milk or water) 1 ○Honey 2 slice Sliced bread 3 rounded tablespoons ○Kinako 2 tbsp ○Milk (or soy milk or water) 1 ○Honey Cooking Instructions 1 Mix together the ○ ingredients to make the kinako cream. (Adjust to your desired level of thickness). 2 Thinly slice the rice cakes. (Or you can use shabu-shabu rice cakes) 3 Spread the kinako cream from Step 1 on the bread. 4 Top with the sliced mochi rice cakes. Toast in an oven until it's as crispy as you like. 5 I burned it a little. It's done! 6 I sandwiched it into a bagel. 7 Here's what it looks like inside. 1 Mix together the ○ ingredients to make the kinako cream. (Adjust to your desired level of thickness). 1 Mix together the ○ ingredients to make the kinako cream. (Adjust to your desired level of thickness). 2 Thinly slice the rice cakes. (Or you can use shabu-shabu rice cakes) 2 Thinly slice the rice cakes. (Or you can use shabu-shabu rice cakes) 3 Spread the kinako cream from Step 1 on the bread. 3 Spread the kinako cream from Step 1 on the bread. 4 Top with the sliced mochi rice cakes. Toast in an oven until it's as crispy as you like. 4 Top with the sliced mochi rice cakes. Toast in an oven until it's as crispy as you like. 5 I burned it a little. It's done! 5 I burned it a little. It's done! 6 I sandwiched it into a bagel. 6 I sandwiched it into a bagel. 7 Here's what it looks like inside. 7 Here's what it looks like inside. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on February 11, 2014 12:15 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Kinako Cheese Toast Kinako Cheese Toast I am the type that always has toast in the morning! I'll introduce my breakfast repertoire. Sweeten the kinako to your desired sweetness. The cheese can be shredded or sliced, either is okay! Recipe by Maca cookpad.japan Kinako Mochi Chocolate Kinako Mochi Chocolate I love Tirol's "kinako mochi" chocolates, so I wanted to make them by myself. The mochi will turn out springier if you replace 5 g of shiratamako with 5 g of cornstarch, but work with the consistency that you like best. You will probably have a bit leftover mochi. I recommend you to eat it up or you can wrap it in plastic wrap and keep it in the fridge (for about 2 days). For 6 pieces, each using a 10 ml mold. Recipe by Makunouchi cookpad.japan Kinako Warabi Mochi Kinako Warabi Mochi The warabi mochi I tasted in the deli section of a department store was delicious, but it was also expensive. So, I decided to make it myself! I used a warabi starch that was a blend of lotus root starch and bracken starch (5%) as pure warabi starch is expensive. If you like your mochi softer, add up to 130 ml of water. This will make it soft-set. Recipe by Harapekokuriro cookpad.japan Kinako Mochi - Tofu Version Kinako Mochi - Tofu Version My family loves mochi, but mochi has a lot of calories. I tried making this to see if I could make a healthy mochi from tofu and katakuriko!! It's fine if there are little lumps of tofu left. You won't notice the lumps if you mix it, microwave it and cover it with kinako. Recipe by Toyahaya mama cookpad.japan Triple-rich Kinako Milk Toast Triple-rich Kinako Milk Toast I was inspired by a candy called "Kinako Milk" which I saw at the supermarket. Add as much condensed milk as you like. Just one teaspoon gives a subtle sweetness and allows enjoyment of the kinako flavor. If increasing the amount of condensed milk, it may be best to slightly reduce the amount of milk (since milk tends to give a pastier taste to the kinako and other ingredients). Recipe by Onigiri mama cookpad.japan Soft Mochi Rice Cake with Kinako Soft Mochi Rice Cake with Kinako This is the technique we have been using for a long time at my parents' house. To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry. Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover! Recipe by Naosuke cookpad.japan Microwave-Easy Kinako "Uirō" Mochi Microwave-Easy Kinako "Uirō" Mochi Kinako uirō was very popular at my workplace, so I created this recipe. -The necessary ingredients are the ones marked ◎. This time, to bring out the sweetness and chewy texture, I made it with salt and potato starch flour. If you don't add them, the mochi will be firm. -There are 3 main points. 1) Mix very well. (More than just stirring well, stir until there is no flouriness left in the mixture). 2) Strain the mixture when pouring it into the container. (This is to improve the texture when you eat it. Remove lumps that were not broken up by stirring) 3) Do not overcook the mochi. (This is because the residual heat in the mochi will continue to cook it after it's been taken out of the microwave). Recipe by .M. cookpad.japan Chikuwa Toast Chikuwa Toast The chikuwa bread sold in my neighborhood was on TV, so I decided to try it. I thought it was delicious, but thought it was lacking in something. So after that, I used up 3 packs (12 sticks) of chikuwa to experiment. Sesame oil is a key ingredient! Please top with as much sesame seeds as you like! You can even top it with onions. If you really like aonori seaweed, you can also add it! (However, the aonori seaweed taste will dominate). You can also try adding a zig-zag of mayonnaise on top! Recipe by ayureo cookpad.japan Kinako Cheese Toast Kinako Cheese Toast I am the type that always has toast in the morning! I'll introduce my breakfast repertoire. Sweeten the kinako to your desired sweetness. The cheese can be shredded or sliced, either is okay! Recipe by Maca cookpad.japan Kinako Cheese Toast Kinako Cheese Toast I am the type that always has toast in the morning! I'll introduce my breakfast repertoire. Sweeten the kinako to your desired sweetness. The cheese can be shredded or sliced, either is okay! Recipe by Maca cookpad.japan Kinako Mochi Chocolate Kinako Mochi Chocolate I love Tirol's "kinako mochi" chocolates, so I wanted to make them by myself. The mochi will turn out springier if you replace 5 g of shiratamako with 5 g of cornstarch, but work with the consistency that you like best. You will probably have a bit leftover mochi. I recommend you to eat it up or you can wrap it in plastic wrap and keep it in the fridge (for about 2 days). For 6 pieces, each using a 10 ml mold. Recipe by Makunouchi cookpad.japan Kinako Mochi Chocolate Kinako Mochi Chocolate I love Tirol's "kinako mochi" chocolates, so I wanted to make them by myself. The mochi will turn out springier if you replace 5 g of shiratamako with 5 g of cornstarch, but work with the consistency that you like best. You will probably have a bit leftover mochi. I recommend you to eat it up or you can wrap it in plastic wrap and keep it in the fridge (for about 2 days). For 6 pieces, each using a 10 ml mold. Recipe by Makunouchi cookpad.japan Kinako Warabi Mochi Kinako Warabi Mochi The warabi mochi I tasted in the deli section of a department store was delicious, but it was also expensive. So, I decided to make it myself! I used a warabi starch that was a blend of lotus root starch and bracken starch (5%) as pure warabi starch is expensive. If you like your mochi softer, add up to 130 ml of water. This will make it soft-set. Recipe by Harapekokuriro cookpad.japan Kinako Warabi Mochi Kinako Warabi Mochi The warabi mochi I tasted in the deli section of a department store was delicious, but it was also expensive. So, I decided to make it myself! I used a warabi starch that was a blend of lotus root starch and bracken starch (5%) as pure warabi starch is expensive. If you like your mochi softer, add up to 130 ml of water. This will make it soft-set. Recipe by Harapekokuriro cookpad.japan Kinako Mochi - Tofu Version Kinako Mochi - Tofu Version My family loves mochi, but mochi has a lot of calories. I tried making this to see if I could make a healthy mochi from tofu and katakuriko!! It's fine if there are little lumps of tofu left. You won't notice the lumps if you mix it, microwave it and cover it with kinako. Recipe by Toyahaya mama cookpad.japan Kinako Mochi - Tofu Version Kinako Mochi - Tofu Version My family loves mochi, but mochi has a lot of calories. I tried making this to see if I could make a healthy mochi from tofu and katakuriko!! It's fine if there are little lumps of tofu left. You won't notice the lumps if you mix it, microwave it and cover it with kinako. Recipe by Toyahaya mama cookpad.japan Triple-rich Kinako Milk Toast Triple-rich Kinako Milk Toast I was inspired by a candy called "Kinako Milk" which I saw at the supermarket. Add as much condensed milk as you like. Just one teaspoon gives a subtle sweetness and allows enjoyment of the kinako flavor. If increasing the amount of condensed milk, it may be best to slightly reduce the amount of milk (since milk tends to give a pastier taste to the kinako and other ingredients). Recipe by Onigiri mama cookpad.japan Triple-rich Kinako Milk Toast Triple-rich Kinako Milk Toast I was inspired by a candy called "Kinako Milk" which I saw at the supermarket. Add as much condensed milk as you like. Just one teaspoon gives a subtle sweetness and allows enjoyment of the kinako flavor. If increasing the amount of condensed milk, it may be best to slightly reduce the amount of milk (since milk tends to give a pastier taste to the kinako and other ingredients). Recipe by Onigiri mama cookpad.japan Soft Mochi Rice Cake with Kinako Soft Mochi Rice Cake with Kinako This is the technique we have been using for a long time at my parents' house. To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry. Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover! Recipe by Naosuke cookpad.japan Soft Mochi Rice Cake with Kinako Soft Mochi Rice Cake with Kinako This is the technique we have been using for a long time at my parents' house. To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry. Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover! Recipe by Naosuke cookpad.japan Microwave-Easy Kinako "Uirō" Mochi Microwave-Easy Kinako "Uirō" Mochi Kinako uirō was very popular at my workplace, so I created this recipe. -The necessary ingredients are the ones marked ◎. This time, to bring out the sweetness and chewy texture, I made it with salt and potato starch flour. If you don't add them, the mochi will be firm. -There are 3 main points. 1) Mix very well. (More than just stirring well, stir until there is no flouriness left in the mixture). 2) Strain the mixture when pouring it into the container. (This is to improve the texture when you eat it. Remove lumps that were not broken up by stirring) 3) Do not overcook the mochi. (This is because the residual heat in the mochi will continue to cook it after it's been taken out of the microwave). Recipe by .M. cookpad.japan Microwave-Easy Kinako "Uirō" Mochi Microwave-Easy Kinako "Uirō" Mochi Kinako uirō was very popular at my workplace, so I created this recipe. -The necessary ingredients are the ones marked ◎. This time, to bring out the sweetness and chewy texture, I made it with salt and potato starch flour. If you don't add them, the mochi will be firm. -There are 3 main points. 1) Mix very well. (More than just stirring well, stir until there is no flouriness left in the mixture). 2) Strain the mixture when pouring it into the container. (This is to improve the texture when you eat it. Remove lumps that were not broken up by stirring) 3) Do not overcook the mochi. (This is because the residual heat in the mochi will continue to cook it after it's been taken out of the microwave). Recipe by .M. cookpad.japan Chikuwa Toast Chikuwa Toast The chikuwa bread sold in my neighborhood was on TV, so I decided to try it. I thought it was delicious, but thought it was lacking in something. So after that, I used up 3 packs (12 sticks) of chikuwa to experiment. Sesame oil is a key ingredient! Please top with as much sesame seeds as you like! You can even top it with onions. If you really like aonori seaweed, you can also add it! (However, the aonori seaweed taste will dominate). You can also try adding a zig-zag of mayonnaise on top! Recipe by ayureo cookpad.japan Chikuwa Toast Chikuwa Toast The chikuwa bread sold in my neighborhood was on TV, so I decided to try it. I thought it was delicious, but thought it was lacking in something. So after that, I used up 3 packs (12 sticks) of chikuwa to experiment. Sesame oil is a key ingredient! Please top with as much sesame seeds as you like! You can even top it with onions. If you really like aonori seaweed, you can also add it! (However, the aonori seaweed taste will dominate). You can also try adding a zig-zag of mayonnaise on top! 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