In the Tsugaru area, “Norikasu-mochi” is a snack food for break time during farm work. In the old days, when ironing at home, people used “rice glue,” made of rice soaked in water and mashed, to make the clothing tension. Those remaining non-mashed at this time are called “Norikasu.” And not to discard, it will be remade into “Norikasu-mochi” by mixing with sugar and baking.
It is also called “Gappara-mochi,” because when baking, the dough will be spread “gappara (at once or vigorous)” over a frying pan.
- 400g rice
- 100g sugar
- 100cc water
- A pinch of salt
- Oil (appropriately)
- A pinch of sesame
- Soak the rice in water for half day.
- Mash the soaked rice in a Suribachi (ribbed mortar) with adding water until it becomes “toro toro (flappy)” and add sugar and salt to make dough.
- Pour the batter into a frying pan and sprinkle the sesame over its face.
- Bake both sides and cut them into bite size, then serve them.