Unique Recipe Easy Uguisu Mochi to Enjoy All Year Round Delicious Nutritious

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6 ingredients, 14 steps, cooking Easy Uguisu Mochi to Enjoy All Year Round

Good Evening every body, at this time you get cook recipe Easy Uguisu Mochi to Enjoy All Year Round with 6 ingredients and 14 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 6 ingredients and 14 stages of easy cooking Easy Uguisu Mochi to Enjoy All Year Round.

Ingredients all Easy Uguisu Mochi to Enjoy All Year Round

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

If all composition Easy Uguisu Mochi to Enjoy All Year Round it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Process Cooking 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.
    
15. Finish and Enjoy.

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