Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, authentic kanto-style sakura mochi - just mix and cook. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Authentic Kanto-Style Sakura Mochi - Just Mix and Cook is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Authentic Kanto-Style Sakura Mochi - Just Mix and Cook is something that I’ve loved my whole life. They are fine and they look wonderful.
Great recipe for Authentic Kanto-Style Sakura Mochi - Just Mix and Cook. I've tried many different variations of this and finally settled on one I like. The cooked dough dries out really easily, so be sure to cover it with cling wrap or a dish towel (once it hardens, it's very hard to wrap). Authentic Kanto-Style Sakura Mochi - Just Mix and Cook Hello everybody, it's Jim, welcome to our recipe site.
To begin with this particular recipe, we have to prepare a few components. You can have authentic kanto-style sakura mochi - just mix and cook using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Authentic Kanto-Style Sakura Mochi - Just Mix and Cook:
- Prepare 100 grams ●Cake flour
- Prepare 25 grams ●Shiratamako
- Get 30 grams ●Sugar
- Get 1 Red food coloring
- Make ready 250 ml Water
- Prepare 300 grams Red bean (puree or paste)
- Prepare 15 Pickled sakura leaves (remove salt)
Authentic Kanto-Style Sakura Mochi - Just Mix and Cook Cake flour • Shiratamako • Sugar • Red food coloring • Water • Red bean (puree or paste) • Pickled sakura leaves (remove salt) Simple! How to Make Kanto-Style Sakura Mochi. 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. First, combine the shiratama-ko, sugar and salt, and dissolve in the water. (If you dissolve the two flours together at once, the mixture.
Instructions to make Authentic Kanto-Style Sakura Mochi - Just Mix and Cook:
- Sift the ● ingredients into a bowl, add water, and whisk together.
- Add red food coloring in small increments to Step 1 to lightly color (the color can darken much quicker than you expect).
- If you have time, cover Step 2 with cling wrap and let stand for 20-30 minutes (you can skip this if necessary).
- While the flour is resting, form the red bean paste into 15 balls.
- Heat a (Teflon) frying pan for crepes on medium. After the dough is warmed, remove from heat, spread into ovals, and return to heat.
- When the dough is semi-transparent, flip it over. When both sides are cooked, spread on a cutting board so they don't overlap (to prevent drying out, cover with a dish towel).
- Wrap the red bean in the dough from Step 5, wrap with a sakura leaf, and enjoy!
- Ready to serve and ENJOY!
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. First, combine the shiratama-ko, sugar and salt, and dissolve in the water. (If you dissolve the two flours together at once, the mixture. The style of Sakura Mochi in Japan actually differs by region. Generally, the east of Japan or the Kanto region (Tokyo area) uses shiratamako (sweet rice/glutinous rice flour 白玉粉) as the main ingredient for mochi. It resembles a mini pancake rolled up.
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