Easy Uguisu Mochi to Enjoy All Year Round
Easy Uguisu Mochi to Enjoy All Year Round

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, easy uguisu mochi to enjoy all year round. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Dust a shallow tray lightly with the uguisu flour, and put the cooked mochi dough onto it. 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. Great recipe for Daikon Radish Mochi with Brown Sugar Filling.

Easy Uguisu Mochi to Enjoy All Year Round is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Easy Uguisu Mochi to Enjoy All Year Round is something which I have loved my whole life.

To begin with this particular recipe, we must first 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 can achieve it.

The ingredients needed to make Easy Uguisu Mochi to Enjoy All Year Round:
  1. Make ready 120 grams Koshi-an
  2. Prepare 50 grams Shiratamako
  3. Prepare 100 ml Water
  4. Take 60 grams White sugar
  5. Prepare 15 grams Mizuame
  6. Take 1 Uguisu flour (green kinako or soy bean flour)

Homemade Mochi Ice Cream are Japanese rice cakes with an ice cream center in a soft, slightly chewy, sweet rice dough. You won't believe how easy it is to make yourself! My love affair with Mochi (pronounced mow chee) began a couple years ago when a friend from Laos brought mochi ice cream to a dinner party. I loved the soft and chewy texture and the size and shape of this bite sized treat.

Instructions to make Easy Uguisu Mochi to Enjoy All Year Round:
  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. Microwave for another minute. The dough will thicken quite a bit. Mix again (or rather, knead it). It will be very sticky.
  7. Microwave for another minute, and knead again. It will have a mochi-like consistency at this stage.
  8. Add the mizuame, and microwave for 40 seconds. Knead. It will be shiny and mochi-like. The dough is now finished.
  9. Use the uguisu flour as the dusting flour. Don't use too much or it will go to waste. Just use enough.
  10. (There's too much uguisu flour in the photo!! Just dust the dough lightly so that it doesn't stick to your hands!!)
  11. Dust a shallow tray lightly with the uguisu flour, and put the cooked mochi dough onto it. Divide the mochi into 6 portions.
  12. 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.
  13. 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.
  14. Dust with some more uguisu flour using a tea strainer to finish.

My love affair with Mochi (pronounced mow chee) began a couple years ago when a friend from Laos brought mochi ice cream to a dinner party. I loved the soft and chewy texture and the size and shape of this bite sized treat. You'll love how easy it is to prepare homemade mulled wine, just like at the Christmas market. Make extra and store the leftovers in the fridge to enjoy later. Serve it with gingerbread or other.

So that is going to wrap it up with this exceptional food easy uguisu mochi to enjoy all year round recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!