Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, mochi crepe with tsubu-an. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Mochi Crepe with Tsubu-an is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Mochi Crepe with Tsubu-an is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have mochi crepe with tsubu-an using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mochi Crepe with Tsubu-an:
- Take 1/2 cup Rice Flour
- Take 1/2 cup Glutinous Rice Flour
- Take 1 tablespoon Sugar *optional
- Get 1 pinch Salt
- Prepare 2/3 cup Water about
- Prepare Matcha Powder *optional
- Make ready Tsubu-an for filling *It’s easy to make! See my 'Tsubu-an' recipe
Steps to make Mochi Crepe with Tsubu-an:
- Combine Flour, Sugar, Salt and Water and mix well. It should be like pancake batter, not too runny like crepe batter. If you want to add Matcha Powder, add only small amount.
- Note: Rice Flour and Glutinous Rice Flour are available from most Asian Grocery Stores. Some supermarket stores sell them, too. These are the ones I use. Obviously not Japanese products, but easy to find and good enough for this recipe.
- Heat Non-stick Frying Pan. When it is hot, reduce heat to low.
- Pour in some batter to make a small crepe, about 10cm in size which is easy to flip over.
- This batter won’t bubble on top. As soon as the bottom is cooked & hard enough, flip it over. If you wait for too long, the top side will turn dry. You need to flip it over while the top side is still moist, especially the edges.
- When it is cooked, remove it from Frypan before it gets browned. Place on a plate and let it cool. The first one is a bit of a test, so adjust the batter by adding more flour or more water. You might need to adjust the heat as well.
- Continue cooking with the remaining batter. The crepes are very sticky. Do not stack them.
- Place some Tsubu-an (sweet red bean paste) on the crepes and fold them in half and again.
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