Easiest Way to Make Favorite Easy Uguisu Mochi to Enjoy All Year Round

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The ingredients needed to make Easy Uguisu Mochi to Enjoy All Year Round:

1. Take 120 grams Koshi-an
2. Prepare 50 grams Shiratamako
3. Take 100 ml Water
4. Make ready 60 grams White sugar
5. Take 15 grams Mizuame
6. Prepare 1 Uguisu flour (green kinako or soy bean flour)

See more ideas about Mochi recipe, Mochi, Asian desserts. I am not a big mochi fan, but I decided to make some mochi since I found this super easy Microwave JELL-O Mochi recipe from the old Honolulu Star Bulletin. Glutinous rice cakes, called mochi, are used throughout Japanese cuisine. Divide dough into walnut-size pieces using a butter knife or a pastry scraper.

Steps 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.

Glutinous rice cakes, called mochi, are used throughout Japanese cuisine. Divide dough into walnut-size pieces using a butter knife or a pastry scraper. If you are fortunate enough to have a local store that sells Asian groceries you may be able to purchase mochi, or Japanese rice cakes, in packets ready to use. Some product images are the property of their respective copyright holders. Mochi, or Japanese rice cakes, is one of Japan's favorite foods.

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