![]() Cook the rest of the cakes in the same manner. Transfer the cakes to a large plate to cool. Cook until the bottom of the cake turns golden brown, after 2 to 3 minutes. Meanwhile, wet your hands with a little bit of water and make 12 balls of 8.5 oz sweet red bean paste (anko). Transfer to a large bowl and set aside to cool. Whisk to dissolve the sugar over medium-low heat. When the oil is hot, turn to medium low heat and place 4 cakes into the skillet. In a small saucepan, add 3 Tbsp water and ½ cup brown sugar. Heat 1 teaspoon of vegetable oil a non-stick skillet over medium heat. ![]() Craft the rest of the cakes in the same manner. Shake off the extra sesame seeds, flip the cake, and press the other side onto the seeds. Spread 1 tablespoon of sesame seeds onto the working surface, place the cake on top of them, and gently press. When the cake is shaped like a ball, gently use your palm to press it, until it is shaped like a pancake. Pinch the edges of the dough together to completely enclose the bean paste. Place the ball of bean paste in the centre of the round dough. Scoop about 2 tablespoons of red bean paste and shape the paste into a ball. To make the cake, place one rice dough ball in your palm and use the other hand to gently press it into a round, flat piece (it’s very easy to shape, so you won’t need a rolling pin), about 6cm in diameter, 6mm in thickness. It became known as habotai mochi (thick belly rice cake) because the rice cake resembled a well-fed belly. Shape each piece into a round ball and set aside. In 1875, it is said that a widow in Koishikawa, Edo (modern-day Tokyo), refashioned the sweets by making them in smaller sizes and added sugar to the red bean paste. Roll the dough with both hands to shape it into a long, even rod. When you lift the dough from the bowl, it should slightly stick to the bottom of the bowl.ĭust a working surface with rice flour and transfer the dough onto it. The dough should be soft and easy to shape. A soft and chewy rice cake, stuffed with fresh strawberry and sweet red bean paste. Use your hand to press and knead the dough a few times, until the texture becomes consistent. Ichigo Mochi is a popular spring dessert. If the dough gets too soft and becomes difficult to shape, add more rice flour, a tablespoon at a time. Heat sugar with 1 cup of water in the microwave for 1 to 2 minutes to dissolve and let cool. There should be no dry flour left, and the flour should start to have the texture of dough soft but not runny. Glutinous rice flour to be mixed with squash/pumpkin puree Raw or cooked adzuki beans (aka red beans/) for the filling Sugar. Wash rice until water runs clear and drain. Slowly add water into the flour in 4-5 pours, and stir with a fork until the water is fully incorporated with the flour. Measure out 1 cup of water (you will use slightly less than a cup). 250 grams (9 ounces) glutinous rice flour and extra flour to dust working surfaceĪdd glutinous rice flour into a large bowl.
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