Daikon Radish Mochi with Brown Sugar Filling
Daikon Radish Mochi with Brown Sugar Filling

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, daikon radish mochi with brown sugar filling. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Daikon Radish Mochi with Brown Sugar Filling is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Daikon Radish Mochi with Brown Sugar Filling is something which I have loved my entire life.

Great recipe for Daikon Radish Mochi with Brown Sugar Filling. There are a lot of recipes out there for "daikon radish mochi" but they usually seem to be savory rather than sweet, and often with some things mixed into the dough. I didn't know that, so I've been making mochi by mixing daikon. Daikon Radish Mochi with Brown Sugar Filling There are a lot of recipes out there for "daikon radish mochi" but they usually seem to be savory rather than sweet, and often with some things mixed into the dough.

To begin with this particular recipe, we must prepare a few components. You can have daikon radish mochi with brown sugar filling using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Daikon Radish Mochi with Brown Sugar Filling:
  1. Prepare 120 grams Grated daikon radish (with the liquid)
  2. Make ready 70 grams Shiratamako
  3. Get 30 grams Katakuriko
  4. Make ready 5 grams Raw cane sugar
  5. Get 1 tbsp Milk (if needed to adjust the texture)
  6. Prepare 100 grams Koshi-an
  7. Prepare 5 grams Kuromitsu

It's also part of the Chinese New Year feast. It is dense, a bit sticky, and very filling. Place the daikon mochi into the pan. Cover and brown the mochi on medium low heat.

Instructions to make Daikon Radish Mochi with Brown Sugar Filling:
  1. Add the kuromitsu syrup to the koshi-an and mix. Divide into 4 to 6 portions.
  2. Combine the shiratamako, katakuriko and raw cane sugar. Add the grated daikon radish to this little by little.
  3. Depending on how much moisture is in the grated daikon radish, you may not need all of the 120 g. When the dough is about the consistency of your ear lobe, knead it well and divide into 4 to 6 pieces.
  4. Wrap the an filling with the dough, and pan fry them. Just wrap and form flattish cakes If you don't know how to wrap them.
  5. "All Year Round, Easy Uguisu Mochi" -. - - https://cookpad.com/us/recipes/147287-easy-uguisu-mochi-to-enjoy-all-year-round
  6. Pan fry the cakes over low-medium heat for 5 minutes. When one side is browned turn the cakes over, and pan fry on the other side over low heat covered with a lid for about 8 minutes.
  7. When both sides are appetizingly browned and shiny, they are done.
  8. I made four 8 cm diameter cakes this time, but they were too big for my children, so I think 5-6 cakes would work better.
  9. These are still delicious when cold.

Place the daikon mochi into the pan. Cover and brown the mochi on medium low heat. When the bottom is golden brown, flip the pieces over. Cover again and fry until the other side turns golden brown. Turn off heat, and add coconut and evaporated milks and sugar.

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