Soft Sweet Mochi made with ‘Shiratamako’ Flour.
Hey everyone, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, soft sweet mochi made with ‘shiratamako’ flour. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Soft Sweet Mochi made with ‘Shiratamako’ Flour is one of the most popular of current trending meals in the world. It's simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Soft Sweet Mochi made with ‘Shiratamako’ Flour is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook soft sweet mochi made with ‘shiratamako’ flour using 6 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Soft Sweet Mochi made with ‘Shiratamako’ Flour:
- {Make ready 100 g of ‘Shiratamako’ (Japanese Glutinous Rice Flour).
- {Make ready 200 ml of Warm Water.
- {Get 100 g of Caster Sugar.
- {Prepare 1 pinch of Salt.
- {Get of Potato Starch Flour.
- {Get of ‘Tsubu-an’ (Sweet Azuki Paste) (see recipe).
Instructions to make Soft Sweet Mochi made with ‘Shiratamako’ Flour:
- Spread plenty of Potato Starch on a chopping board (OR a tray), on which you will place cooked Mochi later. You would need extra Potato Starch..
- Place ‘Shiratamako’ Flour in a heat-proof mixing bowl, gradually add Warm Water, mixing well. Add Sugar and Salt, and mix well until smooth..
- Heat in the microwave for 40 seconds, take out and stir with a spatular, then heat 1-2 minutes or until cooked. *Note: When the colour becomes slightly transparent (not white), it is cooked..
- *Note: I used 1100W microwave. Depending on the power, alter the cooking time. You can steam the mixture in a large heat-proof bowl for 10 to 15 minutes..
- Clean the spatular with warm water, and use the wet spatular to stir the mixture very well. *Note: As the mixture is very sticky, wet the spatular with warm water when required..
- Using the wet spatular, take the thick and sticky ‘Mochi’ onto the prepared board. Sprinkle extra Potato Starch over the ‘Mochi’ as well. Use a rolling pin (OR your hands) to flatten and roll it out to a large oblong about 5-6mm thick..
- Remove excess Potato Starch from Mochi and cut into 5cm x 10cm oblongs. Place 1 tablespoonful of Tsubu-an (Sweet Azuki Paste) on each piece, then fold in half. *Note: This ‘Soft Sweet Mochi’ can be enjoyed as it is without Azuki Paste..
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