Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, daikon radish mochi with brown sugar filling. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Daikon Radish Mochi with Brown Sugar Filling is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Daikon Radish Mochi with Brown Sugar Filling is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook daikon radish mochi with brown sugar filling using 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Daikon Radish Mochi with Brown Sugar Filling:
- Get 120 grams Grated daikon radish (with the liquid)
- Prepare 70 grams Shiratamako
- Prepare 30 grams Katakuriko
- Get 5 grams Raw cane sugar
- Prepare 1 tbsp Milk (if needed to adjust the texture)
- Make ready 100 grams Koshi-an
- Make ready 5 grams Kuromitsu
Instructions to make Daikon Radish Mochi with Brown Sugar Filling:
- Add the kuromitsu syrup to the koshi-an and mix. Divide into 4 to 6 portions.
- Combine the shiratamako, katakuriko and raw cane sugar. Add the grated daikon radish to this little by little.
- Depending on how much moisture is in the grated daikon radish, you may not need all of the 120 g. When the dough is about the consistency of your ear lobe, knead it well and divide into 4 to 6 pieces.
- Wrap the an filling with the dough, and pan fry them. Just wrap and form flattish cakes If you don't know how to wrap them.
- "All Year Round, Easy Uguisu Mochi" -. - - https://cookpad.com/us/recipes/147287-easy-uguisu-mochi-to-enjoy-all-year-round
- Pan fry the cakes over low-medium heat for 5 minutes. When one side is browned turn the cakes over, and pan fry on the other side over low heat covered with a lid for about 8 minutes.
- When both sides are appetizingly browned and shiny, they are done.
- I made four 8 cm diameter cakes this time, but they were too big for my children, so I think 5-6 cakes would work better.
- These are still delicious when cold.
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