Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, wagashi: <hedgehog like mochi>. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Wagashi: <Hedgehog like Mochi> Yu-Art Kichijoji Tokyo "Doumyōji-ko" is an ingredient for Wagashi: "Doumyōji" or "Sakura-mochi". It is crashed grains of rice which are dried after being soaked in water & steamed. Its crashed glass like texture gave me an idea to make Hedgehogs with it! Daifuku is a Japanese confection consisting of a small round mochi stuffed with sweet red bean paste made from Aduki beans.
Wagashi: <Hedgehog like Mochi> is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Wagashi: <Hedgehog like Mochi> is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have wagashi: <hedgehog like mochi> using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Wagashi: <Hedgehog like Mochi>:
- Get for 6 peices
- Prepare 60 g Doumyōji-ko (crashed dry rice)
- Get 1 Tbsp (9 g) Sugar
- Prepare 90 ml Water
- Make ready 10 g Nerikiri dough
- Make ready Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)"
- Get ＋Black sesames
- Make ready ＋Food colorings
It's made from braken fern starch, which makes it more jelly-like than mochi made with rice, and it is served rolled in kinako. Kinako (黄粉 or きなこ), also known as roasted soybean flour, is a product commonly used in Japanese cuisine. Mochi - a glutinous rice cake, sometimes flavored seasonally; Warabi mochi - rice cake made with a type of fern and often served with kinako, a roasted soybean flour. Yatsuhashi - thin sheets of flavored mochi, often folded into a triangle with anko at the center; Yokan: a solid block of anko hardened with additional sugar.
Steps to make Wagashi: <Hedgehog like Mochi>:
- Ingredients for 6 pieces 3 blue Hedgehogs & 3 purple ones
- Mix well the Doumyōji-ko, the water, the food colorings and the sugar in a heat proof boul. Cover it with cellophane. *Do not need to divide these ingredients into two if you make 6 same colored Hedgehogs
- Heat it at 500W for 4 minutes in a microwave oven. And leave it 10 minutes in the oven.
- Take it out the oven. Mix it with a spatula. It's Mochi made from "Doumyōji-ko"! Divide the mochi into 6. Prepare 6 bean jam balls.
- Wrap the bean jam balls with the mochi to make bodies of Hedgehogs. Divide the Nerikiri-dough into 6 and make each one conic and put 2 sesames (for eyes) to make a face of Hedgehog.
- Put the face and the body together. You can complete a cute Hedgehog!
Mochi - a glutinous rice cake, sometimes flavored seasonally; Warabi mochi - rice cake made with a type of fern and often served with kinako, a roasted soybean flour. Yatsuhashi - thin sheets of flavored mochi, often folded into a triangle with anko at the center; Yokan: a solid block of anko hardened with additional sugar. Sakura-mochi is a type of wagashi, or Japanese confection made with sweet azuki bean paste wrapped in sticky pink mochi rice and a salted sakura leaf. Unlike traditional wagashi desserts, sakura-mochi has a slightly herbal aroma to it, and the salty-sweetness from the leaves is said to pair well with sake. Glutinous rice is pounded with a heavy mallet until it becomes a paste, and is then combined with other ingredients and molded into a desired shape. i made Japanese traditional sweets "Wagashi" Yuzu-Mochi;) yuzu sweets are mostly made in winter in Japan. this sweets has wonderful scent and taste is nice. if you come to Japan in winter,please.
So that’s going to wrap this up with this exceptional food wagashi: <hedgehog like mochi> recipe. Thank you very much for your time. I am confident that you can make this at home. There is 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, friends and colleague. Thanks again for reading. Go on get cooking!
