Daikon Radish Mochi with Brown Sugar Filling.
Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, daikon radish mochi with brown sugar filling. One of my favorites. For mine, I'm gonna 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 favored of current trending meals on earth. It's simple, it's fast, it tastes delicious. It's enjoyed by millions every day. They are nice and they look fantastic. Daikon Radish Mochi with Brown Sugar Filling is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. 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 of Grated daikon radish (with the liquid).
- {Get 70 grams of Shiratamako.
- {Make ready 30 grams of Katakuriko.
- {Take 5 grams of Raw cane sugar.
- {Take 1 tbsp of Milk (if needed to adjust the texture).
- {Prepare 100 grams of Koshi-an.
- {Make ready 5 grams of 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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