Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, easy uguisu mochi to enjoy all year round. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Easy Uguisu Mochi to Enjoy All Year Round is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Easy Uguisu Mochi to Enjoy All Year Round is something which I have loved my entire life.
In this video we'll show you how to make uguisu mochi, a traditional Japanese sweet. You will also need to make koshian. Many of you think of the round mochi that is stuffed with some kind of sweet filling such as red bean These days to enjoy mochi all year round and during the Japanese New Year, we can buy these pre-cut Japanese mochi (Kiri Mochi Your recipe taught me these great and easy ways to enjoy mochi!
To get started with this particular recipe, we must prepare a few components. You can cook easy uguisu mochi to enjoy all year round using 6 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Easy Uguisu Mochi to Enjoy All Year Round:
- Prepare 120 grams Koshi-an
- Take 50 grams Shiratamako
- Get 100 ml Water
- Get 60 grams White sugar
- Make ready 15 grams Mizuame
- Make ready 1 Uguisu flour (green kinako or soy bean flour)
At the same time, keep pounding it. Uguisu No Fun also known as Bird Poop Facial or Geisha Facial is the rarest facial treatment in the world. Want to discover art related to uguisu_mochi? Check out inspiring examples of uguisu_mochi artwork on DeviantArt, and get inspired by our community of talented artists.
Steps to make Easy Uguisu Mochi to Enjoy All Year Round:
- You just need to use a kitchen scale and a heatproof container. Add the ingredients in the listed order. The dough is made in the microwave, at 600 W.
- Divide the koshi-an into 6 portions. If you measure the anko so that each portion weighs 20 g, the finished mochi cake will be just the right size.
- These photo only show 5 – they're from when I wanted to try making it with 5 big pieces, but the mochi cakes were too big and not very cute, so I'd stick with 6!
- Put the shiratamako and 50 ml of water in a heatproof container, and mix well. Add the remaining 50 ml of water and white sugar, and mix again.
- Microwave for 1 minute. The perimeters of the dough will thicken first. Mix the whole thing up well with a sturdy spoon or wooden spatula.
- Microwave for another minute. The dough will thicken quite a bit. Mix again (or rather, knead it). It will be very sticky.
- Microwave for another minute, and knead again. It will have a mochi-like consistency at this stage.
- Add the mizuame, and microwave for 40 seconds. Knead. It will be shiny and mochi-like. The dough is now finished.
- Use the uguisu flour as the dusting flour. Don't use too much or it will go to waste. Just use enough.
- (There's too much uguisu flour in the photo!! Just dust the dough lightly so that it doesn't stick to your hands!!)
- Dust a shallow tray lightly with the uguisu flour, and put the cooked mochi dough onto it. Divide the mochi into 6 portions.
- Press the mochi out thin, top with a ball of the koshi-an, and close it up. Don't worry if some of the uguisu flour gets inside.
- Once the mochi is closed, place it on top of the uguisu flour like this, then place the cake in a No. 6 aluminium cupcake cup.
- Dust with some more uguisu flour using a tea strainer to finish.
Choppe_tt Japanese desserts Japanese-desserts Meat Salmon Sushi Sushi recipes Sushi rolls Homemade sushi Mochi Tuna Tempura Oysters Food photography Photography French pastries Gourmet desserts Chefs Tapas Culinary arts Sashimi Fine dining Plated. Glutinous rice cakes, called mochi, are used throughout Japanese cuisine. Divide dough into walnut-size pieces using a butter knife or a pastry scraper. This year I had the pleasure of making mochi at my kindergarten for the very first time. I'm not sure if all secondary schools have this ceremony, as I've never taught Japanese high school, but I know most elementary Muscle pain Making mochi is great fun, but it's not as easy as you think it might be.
So that’s going to wrap it up for this exceptional food easy uguisu mochi to enjoy all year round recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
