Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, gooey and soft kashiwa mochi made easily in a microwave. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
You can make Mochi with Mochiko in a microwave! If you like soft Mochi like me, use more water. Note that Mochi is very sticky, when dividing into smaller pieces be sure to keep some potato starch or corn starch handy in a plate and use this to coat your hands before.
Gooey and Soft Kashiwa Mochi Made Easily in a Microwave is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Gooey and Soft Kashiwa Mochi Made Easily in a Microwave is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have gooey and soft kashiwa mochi made easily in a microwave using 8 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Gooey and Soft Kashiwa Mochi Made Easily in a Microwave:
- Get 50 grams [100 grams] Joshinko flour
- Get 50 grams [50 grams] Shiratamako
- Prepare 1 tsp Katakuriko
- Prepare 10 grams [6 grams] Granulated sugar (it must be white sugar)
- Get 100 ml [150 ml] Lukewarm water
- Prepare 100 to 120 grams Aduki bean paste (shop-bought one is fine)
- Prepare 5 grams –If making kusa mochi, dried yomogi leaves
- Make ready 5 to 6 Kashiwa (daimyo oak) leaves
Mochi can be made in the oven, but there's an even quicker (and equally delicious) way to prepare it: in your good old microwave. Once you have the mochi rolled out, you can easily use it to make daisuku (mochi with red bean paste filling). Pour into a microwave-safe dish, and loosely cover with plastic. Turn the mochi out onto the plastic, and cut into pieces using a plastic or wooden knife.
Instructions to make Gooey and Soft Kashiwa Mochi Made Easily in a Microwave:
- Shape the aduki bean paste into 20 g balls. Rinse the kashiwa leaves and drain well.
- Put the dry ingredients into a heatproof bowl and mix with a balloon whisk. Add the lukewarm water little by little and mix with your hands. Adjust the amount of water as you go.
- After bringing together to make the dough, cover with cling film. Heat in a 600w microwave for 1 minute.
- Knead the dough well. It is very hot at first, so use a rolling pin to knead. After a while, you can switch to your hands.
- Because it's still hot, moisten your hands, make a fist, and knead the dough until evenly kneaded. Heat in a microwave for 2 minutes and knead again. Heat for another minute.
- Knead until you obtain the softness you like (not too soft). For kusa mochi, after heating for 2.5 minutes, mix in dried yomogi leaves.
- In this photo, I made 5 kashiwa mochi because I had about 200 g of mochi dough. Divide into 40 g portions with a bench scraper. Stretch the portioned dough into a flat oval shape with moistened hands.
- Place the adzuki bean paste onto the bottom half and press the paste gently according to the dough shape, leaving the mochi dough uncovered around the edge.
- Fold the upper half onto the adzuki bean paste to cover and seal the joint by pinching with your fingers.
- It is done! Repeat this process for the rest of the prepared mochi dough and adzuki bean paste.
- I recommend heating in a microwave for about 10 seconds before eating. If you don't plan to eat them straight away, wrap each one of them with cling film and keep at room temperature. Eat as soon as possible.
Mochi's gooey texture sets it apart from other sweets. But what gives it that unique, delicious consistency? The answer lies in its main In a pinch, "mochi" (or as I like to call it, fake mochi) can be made from flour as this recipe calls for. I'm not a connoisseur and even I notice. Kashiwa mochi (Japanese: かしわ餅, 柏餅) is white mochi surrounding a sweet anko (red bean paste) filling with a Kashiwa leaf wrapped around it.
So that’s going to wrap this up for this exceptional food gooey and soft kashiwa mochi made easily in a microwave recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
