Easy Uguisu Mochi To Enjoy All Year Round Recipe by cookpad.japan
Cooking Instructions 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. 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. 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. 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! 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. 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. 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. 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. 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. 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. 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!!) 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. 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. 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. 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. 14 Dust with some more uguisu flour using a tea strainer to finish. 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