Ingredients
The following ingredients have 1 Servings
- 1 Mochi, rice cake (if frozen, defrost)
- 1+ tablespoons Maple Syrup
- 1 tablespoon Kinako, Soy Flour
Instruction
- Put mochi in grill basket or grate over a very hot fire (my stove has an open gas flame). When one side gets brown and maybe puffy, turn over to grill the other side. Keep eyes on mochi because grilling doesn't take long (depends upon mochi size). Bar-B-Q grill is fine too.
- Put directly on the serving plate. Don't let two pieces touch each other, or will they will stick together.
- Kinako: (This portion is for one rice cake, my family can eat 2 or 3 at a time, so you need to calculate how many mochi X how many people you are making the sauce for.) Start with an even 1 to 1 proportion. Mix well. Let sit about 3 minutes. Taste. The Japanese palette will like this.
- Add one teaspoon more of maple syrup, mix again. Let it sit. Taste again. The kinako will be absorbing the maple syrup. Add a little more maple syrup (I liked the sauce around a balance of 1 kinako to 1 1/2 maple syrup).
- Serve immediately. If it sits, the mochi will harden as it cools, and the sauce will also harden.
- (From Wikipedia) Mochi is a Japanese rice cake made of glutinous rice (not to be confused with gluten) pounded into paste and molded into shape.
