Easy Uguisu Mochi to Enjoy All Year Round
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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.
The ingredients are really inexpensive. 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.

Once you try making these, you'll figure it out.
They are really easy to make, so please try at least once.
Mizuame in a tube is easy to use. Recipe by Toromusume

cookpad.japan

Ingredients

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

Method

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    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.

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    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.

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    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!

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    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.

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    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.

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    Microwave for another minute. The dough will thicken quite a bit. Mix again (or rather, knead it). It will be very sticky.

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    Microwave for another minute, and knead again. It will have a mochi-like consistency at this stage.

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    Add the mizuame, and microwave for 40 seconds. Knead. It will be shiny and mochi-like. The dough is now finished.

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    Use the uguisu flour as the dusting flour. Don't use too much or it will go to waste. Just use enough.

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    (There's too much uguisu flour in the photo!! Just dust the dough lightly so that it doesn't stick to your hands!!)

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    Dust a shallow tray lightly with the uguisu flour, and put the cooked mochi dough onto it. Divide the mochi into 6 portions.

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    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.

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    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.

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    Dust with some more uguisu flour using a tea strainer to finish.

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