Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, easy kanto-style sakura mochi using an electric griddle. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Easy Kanto-Style Sakura Mochi Using an Electric Griddle is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Easy Kanto-Style Sakura Mochi Using an Electric Griddle is something which I’ve loved my entire life.
Sakura Mochi (Kanto-Style) 関東風桜餅 Late March and early April is sakura time in Kyoto. For about a month, it's sakura this and sakura that, — even Sakura mochi is a spring wagashi confection popular throughout Japan. There are various renditions and generally there is a mochi or mochi rice.
To get started with this recipe, we must prepare a few ingredients. You can cook easy kanto-style sakura mochi using an electric griddle using 8 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Easy Kanto-Style Sakura Mochi Using an Electric Griddle:
- Get 20 grams Shiratamako
- Make ready 30 grams Flour (cake flour)
- Prepare 80 ml Water
- Take 1/2 to 1 teaspoon Sugar
- Get 1 pinch Salt
- Prepare 1 dash Food colouring (red)
- Make ready 60 grams Anko
- Get 4 to 5 leaves Cherry leaves preserved in salt
Different regions of Japan have different styles of sakuramochi. Daikon Mochi (Japanese-style Chinese Turnip Cake 日式萝卜糕) Recipe - OCHIKERON - Create Eat Happy МОЧИ Японский Десерт Как приготовить Мочи Очень вкусно - làm Bánh Mochi Мочи Моти Easy Mochi Recipe. Juso (Sakura) vs YHC Mochi (Dhalsim). Kansai style and Kanto style red fox.
Instructions to make Easy Kanto-Style Sakura Mochi Using an Electric Griddle:
- Soak the salted cherry leaves in a bowl of water to remove excess salt, and drain.
- Roll the sweet bean paste into 4 to 5 balls.
- First, combine the shiratama-ko, sugar and salt, and dissolve in the water. (If you dissolve the two flours together at once, the mixture tends to be lumpy.) I don't add much sugar into the dough.
- Add the flour and dissolve. Put the food coloring on the tip of a chopstick, tap it against the rim of the mixing bowl and to drop into the batter. Use a tiny bit of the food coloring.
- Mix together, and check the color. If it's not pink enough, add a bit more.
- Stop adding the food coloring when you think it's still a bit light. Sakura mochi looks more elegant with a lighter pink color.
- Set the electric griddle to 160℃. Fill a ladle up to about 80% with the batter, and pour onto the electric griddle and shape into ovals. Once you've poured on the batter, set the electric griddle on the low-heat "warming" setting.
- They are done when the surfaces become dry. Don't flip them over, but transfer directly onto parchment paper to cool (with the baked side facing down!!).
- When cooled, place the mochi so the nicer-looking side faces outwards (with the other, less attractive side on the inside), wrap the sweet bean paste balls in the dough, and then wrap with the cherry leaves on the outside.
Traditionally, mochi was made from whole rice, in a labor-intensive process. Polished glutinous rice is soaked overnight and steamed. Electric Griddle is fast becoming one of the most sought-after appliances for the kitchen. If your electric griddle doesn't have a removable plate, dip the sponge in a solution made of one part white vinegar and two parts of water and wring it completely. Mochi uses a spaced repetition algorithm to maximize retention and minimize study time.
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