Daikon Radish Mochi with Brown Sugar Filling.
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, daikon radish mochi with brown sugar filling. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
Daikon Radish Mochi with Brown Sugar Filling is one of the most favored of current trending meals in the world. It's simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Daikon Radish Mochi with Brown Sugar Filling is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:
- {Prepare 120 grams of Grated daikon radish (with the liquid).
- {Make ready 70 grams of Shiratamako.
- {Make ready 30 grams of Katakuriko.
- {Take 5 grams of Raw cane sugar.
- {Get 1 tbsp of Milk (if needed to adjust the texture).
- {Take 100 grams of Koshi-an.
- {Prepare 5 grams of Kuromitsu.
Steps 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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