Easy Uguisu Mochi to Enjoy All Year Round. Great recipe for Easy Uguisu Mochi to Enjoy All Year Round. "You made these?!" "They're just like store-bought ones!!" That's what people say about these. You can make then faster than it takes to go out and buy them. You can keep them for a day in the.

Easy Uguisu Mochi to Enjoy All Year Round "You made these?!" "They're just like store-bought ones!!" That's what people say about these. You can make then faster than it takes to go out and buy them. You can keep them for a day in the refrigerator before they get hard. You can Have Easy Uguisu Mochi to Enjoy All Year Round using 6 ingredients and 14 steps. Here is how you cook it.

Ingredients of Easy Uguisu Mochi to Enjoy All Year Round

It's 120 grams of Koshi-an.
What You needis 50 grams of Shiratamako.
What You needis 100 ml of Water.
What You needis 60 grams of White sugar.
What You needis 15 grams of Mizuame.
It's 1 of Uguisu flour (green kinako or soy bean flour).

Once you try making these, y. Flatten each mochi piece into a round shape, and wrap one koshian ball.. Will enjoy the not-quite-uguisu mochi later. I did print it but somehow have mislaid the paper.

Easy Uguisu Mochi to Enjoy All Year Round instructions

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..
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..
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!.
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..
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..
Microwave for another minute. The dough will thicken quite a bit. Mix again (or rather, knead it). It will be very sticky..
Microwave for another minute, and knead again. It will have a mochi-like consistency at this stage..
Add the mizuame, and microwave for 40 seconds. Knead. It will be shiny and mochi-like. The dough is now finished..
Use the uguisu flour as the dusting flour. Don't use too much or it will go to waste. Just use enough..
(There's too much uguisu flour in the photo!! Just dust the dough lightly so that it doesn't stick to your hands!!).
Dust a shallow tray lightly with the uguisu flour, and put the cooked mochi dough onto it. Divide the mochi into 6 portions..
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..
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..
Dust with some more uguisu flour using a tea strainer to finish..

Thanks for this site, it's much appeciated and a great source of inspiration. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. My first memory of making mochi was when I was a girl growing up in Southern California. One day, I joined my cousin and all her relatives for a mochi making get together at her grandma's home. Oshiruko is a traditional Japanese confectionery made from adzuki bean soup with mochi.