Wagashi "Domyouji" : A Well Known Japanese Mochi Sweet Recipe by Yu-Art Kichijoji
Cooking Instructions 1 Ingredients. Divide 200g of Red beam jam into 10 and make them oval. 2 Remove hard parts of veins of salt pickled cherry leaves. Desalinate them as putting them in water for several minutes. 3 Wash them with water and remove their wetness with paper towels. 4 Put red food coloring into 150ml of hot water. Add 5-10g of sugar. Mix them in a mixing bowl of heat resistant glass. 5 Add 100g of coarse rice powder and mix. Cover it with a plastic wrap and leave it for 5 minutes. 6 Make sure that the all water is absorbed. Cover it with a plastic wrap again and heat it at 600W for 1 minuite & 30 seconds in a microwave oven. Leave it for 10 minutes. 7 Mix it a little. A Mochi dough is finished 8 Divide it into 10 equal. 9 Wrap a bean jam ball with the Mochi dough as making hands wet with water. 10 And Wrap it with a salt pickled cherry leaf. 1 Ingredients. Divide 200g of Red beam jam into 10 and make them oval. 1 Ingredients. Divide 200g of Red beam jam into 10 and make them oval. 2 Remove hard parts of veins of salt pickled cherry leaves. Desalinate them as putting them in water for several minutes. 2 Remove hard parts of veins of salt pickled cherry leaves. Desalinate them as putting them in water for several minutes. 3 Wash them with water and remove their wetness with paper towels. 3 Wash them with water and remove their wetness with paper towels. 4 Put red food coloring into 150ml of hot water. Add 5-10g of sugar. Mix them in a mixing bowl of heat resistant glass. 4 Put red food coloring into 150ml of hot water. Add 5-10g of sugar. Mix them in a mixing bowl of heat resistant glass. 5 Add 100g of coarse rice powder and mix. Cover it with a plastic wrap and leave it for 5 minutes. 5 Add 100g of coarse rice powder and mix. Cover it with a plastic wrap and leave it for 5 minutes. 6 Make sure that the all water is absorbed. Cover it with a plastic wrap again and heat it at 600W for 1 minuite & 30 seconds in a microwave oven. Leave it for 10 minutes. 6 Make sure that the all water is absorbed. Cover it with a plastic wrap again and heat it at 600W for 1 minuite & 30 seconds in a microwave oven. Leave it for 10 minutes. 7 Mix it a little. A Mochi dough is finished 7 Mix it a little. A Mochi dough is finished 8 Divide it into 10 equal. 8 Divide it into 10 equal. 9 Wrap a bean jam ball with the Mochi dough as making hands wet with water. 9 Wrap a bean jam ball with the Mochi dough as making hands wet with water. 10 And Wrap it with a salt pickled cherry leaf. 10 And Wrap it with a salt pickled cherry leaf. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cheesy Turkey Meatloaf Stuffed whole cabbage Sourdough Bread Kool-Aid Pickles Blackened salmon over smokey mozzarella pasta Cheesy Turkey Meatloaf Stuffed whole cabbage Sourdough Bread Kool-Aid Pickles Blackened salmon over smokey mozzarella pasta Barley salad Kool-Aid Pickles Crab curry Paneer Coconut laddu Homemade pasta dough Cabbage Rolls Veg Cutlet Chatpata Chana-Potato Salad Gud (jaggery) wheat flour halwa Chatpati Mangodi Barley salad Kool-Aid Pickles Crab curry Paneer Coconut laddu Homemade pasta dough Cabbage Rolls Veg Cutlet Chatpata Chana-Potato Salad Gud (jaggery) wheat flour halwa Chatpati Mangodi