Uchina nantu

Uchina nantu

Okinawa Mochi

Recipe by:Ruth Matsuda 

Ingredients:
4 cups mochiko
3 cups water
1 3/4 cups sugar
1/2 tsp. salt
kinako
food coloring (optional)

Mix mochiko, water, and salt until smooth.  Pour into double thickness

 


anma’s kitchen
 

the cuisine of

uchina nantu
okinawan mochi

Recipe by: Ruth Matsuda
Okinawan Cookery & Culture
© Hui O Laulima, 1975

Ingredients:
4 cups mochiko
3 cups water
1 3/4 cups sugar
1/2 tsp. salt
kinako
food coloring (optional)

Mix mochiko, water, and salt until smooth.  Pour into double thickness cheesecloth and steam from 45 to 50 minutes.  Place steamed mochi into mixing bowl and immediately add 1 3/4 cups sugar into hot mixture and mix well.  Add coloring (optional).  Sift kinako generously into a 9×9 inch pan.  Pour out mochi into pan and let it cool overnight or at least six hours.  Cover with dry dish towel.

To cut nantu for serving, loosen nantu from sides of pan, sprinkle kinako along the sides and top generously.  Cut nantu lengthwise first and then cut into 1/2 inch or 3/4 inch widths.  Dredge each slice in kinako, arrange on dish, and serve. 

If two-tone nantu is desired, repeat recipe.  Pour second batch after the sugar and coloring have been added over the first batch.  For this two-tone nantu, use a rectangular baking dish, 9 1/2×13 inch pan.

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