Mochimugi Sweets: Mochimugi Grilled Cakes
Autumn is the season of appetite! How about trying these simple and rustic oyaki made with Fukusaki Town’s specialty mochi barley flour?
You can use familiar ingredients like sweet potato or pumpkin for the filling.
Ingredient
| ≪Ingredient≫ | Amount (Makes 15 pieces) |
| Mochimugi flour | 250 g |
| Sugar | 20 g |
| Water | 1 cup |
| Butter | A small amount |
| Vegetable oil | A small amount |
| Sweet red bean paste (or other filling) | 120–150 g |
| Black sesame seeds | A small amount |
Instructions
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Sift the flour and mix it with sugar.
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Add water gradually, kneading until the dough reaches the softness of an earlobe. Adjust the water as needed.
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Divide both the filling and dough into 15 equal portions. Cover the dough with a damp cloth until ready to use to prevent drying.
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Roll each dough portion into a circle, place filling in the center, and wrap it up.
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Press the surface lightly, decorate the center with sesame seeds, and place seam side down.
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Steam the cakes in a steamer for about 15 minutes.
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Melt butter and mix with vegetable oil.
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Heat a frying pan with the butter-oil mixture, grill the steamed cakes until golden, and serve.
