Abekawa mochi, moments of pure pleasure

Abekawa mochi is a famous regional sweet from Shizuoka Prefecture. It is mochi covered in kinako, or soybean flour, and sugar and is said to have originated in the early Edo period, about 400 years ago.

Legend has it that when Tokugawa Ieyasu stopped at a teahouse on the banks of the Abekawa River, the owner served him a mochi rice cake covered in kinako.
To resemble the gold dust that could be mined in the upper Abekawa River, the owner used kinako soybean flour.

This simple dessert can be found in Japanese sweet shops and Wagashi supermarkets, but it is easy enough to make at home too.

Ingredients

Let's now see what ingredients are needed to prepare the dessert.

For the topping:

o40 g kinako soy flour

o 50 g of sugar

To prepare the mochi:

o 150g of gluten-free mochiko rice flour

o 2 tablespoons sugar

o 240 ml of water

Procedure

1. In a large bowl, mix the ingredients for the mochi very well and place in the microwave for 2 minutes, covered with cling film.

2. Once the minutes are up, mix and cook again in the microwave for 1-2 minutes.

3. Mix the kinako soybean powder and sugar in a shallow dish.

4. Scoop out 2 tablespoons of Mochi with a spoon and dip them into the kinako mixture.

5. Here are the abekawa mochi ready to be enjoyed.