Okinawan Brown Sugar Mochi
Chewy, dark, deeply sweet - mochi made with Okinawa's prized kokuto brown sugar and dusted in toasted soybean flour.
🍽️ Makes 16
Ingredients
| 1.5 cups (180g) | glutinous rice flour (mochiko) |
| 3/4 cup (150g) | dark muscovado or Okinawan kokuto brown sugar |
| 3/4 cup (180ml) | warm water |
| — | kinako (toasted soybean flour) for dusting |
| 1 pinch | salt |
Instructions
- Dissolve brown sugar in warm water, stirring until no lumps remain.
- Combine glutinous rice flour and salt. Add sweetened water gradually, mixing until a smooth, slightly sticky dough forms.
- Divide dough into 16 equal portions and roll into balls.
- Bring a large pot of water to a boil. Add mochi balls and cook for 5-6 minutes until they float, then 2 minutes more.
- Remove with a slotted spoon and roll immediately in kinako flour to coat. Serve warm.