Abekawa Mochi is a famous regional food of Shizuoka prefecture, west of Tokyo. It is freshly cooked Mochi coated with Kinako soybean powder and sugar. This simple Mochi dessert is popular in the area of course and everywhere in Japan. Abekawa Mochi is found in Wagashi Japanese sweet shops and supermarkets, but it is quite easy to make at home too.
The name Abekawa is from Abe River, and this Mochi was first sold at a tea shop near the river hundreds of years ago. The Mochi has to be very soft and fresh in the dish, but you and I may not have access to fresh Mochi easily outside Japan. We used Mochiko glutenous rice powder to make this dish more accessible to everyone. Mochiko is mixed with water and microwaved a few minutes, and that’s it! Just be careful handling Mochi when it’s hot. Wait until it is still very warm but not too cold. You can mix Kinako soybean powder and sugar first and sprinkle or top separately. Either way, the taste is the same.
Abekawa Mochi will not last to the next day because the Mochi will become hard quickly. But most likely, it will be gone way before that, and you don’t have to worry about it!
Abekawa Mochi Recipe
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Instructions
- Mix Kinako soy bean powder and sugar together on a shallow plate. Set aside
- In a large bowl, mix ingredients for Mochi very well. Microwave for 2 minutes, covered with plastic. Stir and microwave for 1-2 minutes again.
- Scoop 2 tablespoon of Mochi with a spoon and drop in to Kinako mixture. Coat Mochi well.
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