Recipe: Tasty Easy Uguisu Mochi to Enjoy All Year Round

Easy Uguisu Mochi to Enjoy All Year Round. These days to enjoy mochi all year round and during the Japanese New Year, we can buy these. In this video we'll show you how to make uguisu mochi, a traditional Japanese sweet. You will also need to make koshian.

Mochi, or Japanese rice cakes, is one of Japan's favorite foods. Here are ten of the absolute best mochi recipes that you have to try for yourself. Norimaki mochi also referred to as isobeyaki is a toasted rice cake seasoned with a sweet soy sauce glaze and wrapped in a crisp piece of dried. You can cook Easy Uguisu Mochi to Enjoy All Year Round using 6 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Easy Uguisu Mochi to Enjoy All Year Round

1. It's 120 grams of Koshi-an.
2. Prepare 50 grams of Shiratamako.
3. It's 100 ml of Water.
4. You need 60 grams of White sugar.
5. You need 15 grams of Mizuame.
6. You need 1 of Uguisu flour (green kinako or soy bean flour).

Mochi's ingredients are so simple it's downright impressive. Mochigome rice is steamed and then processed by repeated smashing by traditional hammers or modern In Kansai, it's a round cake filled with the sweet bean paste. 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.

Easy Uguisu Mochi to Enjoy All Year Round instructions

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..

Traditionally, mochi was made from whole rice, in a labor-intensive process. Polished glutinous rice is soaked overnight and steamed. Click play and start a conversation. Butter Mochi is a classic Hawaiian treat. The first time I Sweet Treats: Cocoa Mochi with Nutella inside!