Kinkamochi is one of the local sweets of the southern area of Aomori Prefecture. It is a light meal that comes up from the food culture of flour in the southern prefecture as an offering for butsudan (home Buddhist altars) during Obon (an annual Buddhist event) of August 16 or snack meal during agricultural work.
Ingredients [10 serving(s)]
- For Dough
300g of flour
1/3 tsp of salt
Approx. 400cc of hot water
For An (filling-paste)
50g of walnuts (chopped roughly)
17g of Miso (fermented paste of soybeans)
100g of brown sugar
- Add salt to the flour and sift it.
- Pour hot water and knead the dough until it makes soften like an earlobe.
- Divide the dough into 90g each.
- Sprinkle flour over the dough and round it and indent its center. Spread miso thinly on the indented center and put a little less than 1 teaspoon each of walnuts and brown sugar and wrap in the dough. Make it a half-moon-like shape.
- Simmer in heated water. Take it off from hot water after 3 to 5 minutes since rising to the surface. Put in water and rinse lightly.
Tips: Water washing will make the dough gloss.