Indredients (for 24 items): Mochi-gome (rice for mochi) - 1 cup
Water - 360 ml Sweet covering: I. Tsubuan (sweet bean paste) Sweet haricot bean - 200 g
Sugar - 180 g
Salt - to your taste II. Kinako (soy bean flour)
Soy bean flour - 3 tbsp
Sugar - 2 tbsp
Salt - to your taste III. Kurogoma (black sesame) Black sesame - 3 tbsp
Sugar - 2 tbsp
Salt - to your taste
Preparation of tsubuan:
Wash bean, cover with water and bring to a boil on a middle fire. When it boiled pour water out. Do it twice again. Then cover bean with water again, bring to a boil, minimize fire and cook for 7-8 minutes. When bean grew soft, add sugar and salt. Boil till sugar and salt are dissolved. * Ready tsubuan which is on sale often is not thick enough. So you need to evaporate it at first and cool.
Preparation: 1. Wash mochi-gome, cover with water and leave for 30-40 minutes. 2. Cook rice as usually. * One can put rise in heat-resistant vessel and cook in a microwave oven for 15 minutes. 3. When rice is ready, put it in suribachi (mortar for rice) and pound with wooden pestle (surikogi). 4. Wet your hands and shape rice balls. 5. Wrap balls in tsubuan, or in kinako, or in black sesame.
Indredients (for 24 items):
