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Miso Kashiwa Mochi


250 g kabocha pumpkin (or squach) peeled and cut in cubes
3 tablespoon sweet white miso
2 tablespoon honey
150 g glutinous rice flour
100 ml water
1/2 teaspoon salt

Servings: 8

Recipe directions

Steam pumpkin for 20 minutes or until soft. Press the pumpkin through a sieve or make a puree with a blender. Add white miso and honey and mix.

In a bowl combine the rice flour and salt. Boil the water. Add gradually the hot water to the rice flour while mixing very well during a few minutes.

Wrap dough in a moist cloth and steam during 20 minutes. Knead this dough by hand to obtain an elastic texture.

Divide the dough in 8 parts and form flat rounds on a floured table. Put the pumpkin mixture on the rounds and fold in half to form a half-moon shape. Press the edges of dough to seal. Wrap each piece of dough in aluminum foil. Steam the Miso Kashiwa Mochi for 5 minutes. Serve them cold.


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