Yomogi Daifuku – Green colored mochi made with yomogi (Japanese mugwort leaves).While anko red bean paste is the most common filling for daifuku, you can find some other popular flavors and fillings such as: Get my homemade recipe here and make it in advance. I’m more inclined with tsubuan for its coarse texture as you can still taste the azuki bean skin in the paste, but it’s totally personal. You can make two types of red bean filling. Homemade Red Bean Filling: Fine or Coarse Texture Stuff the anko filling: Wrap the sweet red bean filling with the mochi.Cut the chilled mochi into 7-8 mochi wrapper circles.Refrigerate for 15 minutes until the mochi is set.Spread and the mochi into a thin layer: Transfer the hot mochi onto a large baking sheet lined with with parchment paper and dusted with potato starch. Microwave or steam the mixture until it becomes translucent and cooked through.
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