Barley Flour Mochi

Barley Flour Mochi

I love aromatic barley flour, which is similar to brown rice flour, and make these often. Barley flour mochi is a favorite with the young and old alike!

Ingredients: Makes 10 dumplings

★ Barley flour
30 g
★ Shiratamako
30 g
30 g
★ Sugar
70 g
★ Water
150 ml
★ Salt
a small amount
Koshi-an (or tsubu-an)
150 g
Walnuts (for topping) (optional)
to taste


1. Divide the koshi-an into 10 portions.
2. Put the ★ingredients in a bowl and mix well. (Pulse for 15 seconds if using a food processor.)
3. Transfer to a heat-resistant dish, cover with a lid, and microwave for 3 minutes at 500 W.
4. Stir well, then return to microwave for 1 to 1.5 minutes, then mix (or knead with a wet pestle) evenly until the mochi dough becomes translucent.
5. Dust your work surface with barley flour, then shape the dough into a log.
6. Divide the dough into 10 portions, wrap around the koshi-an, then serve.
7. Top with walnuts, or make them smaller and skewer them like dango. They make nice gifts.
8. They also taste nice and fragrant when flattened, then roasted.
9. You can use the leftover barley flour by coating balls of koshi-an with it, or adding sugar and mixing it into yogurt, or mixing it with kuromitsu or honey.
10. For a kinako version, see Recipe ID: 1403937.

Story Behind this Recipe

I once saw a recipe for barley flour mochi that used kudzu powder, but I substituted it for katakuriko, since it's readily available; It also makes the mochi translucent, chewy and delicious!