Soft Sweet Mochi made with ‘Shiratamako’ Flour

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Soft Sweet Mochi made with ‘Shiratamako’ Flour. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Soft Sweet Mochi made with ‘Shiratamako’ Flour is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It's simple, it is quick, it tastes yummy. Soft Sweet Mochi made with ‘Shiratamako’ Flour is something that I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Soft Sweet Mochi made with ‘Shiratamako’ Flour, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soft Sweet Mochi made with ‘Shiratamako’ Flour delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Soft Sweet Mochi made with ‘Shiratamako’ Flour is 10 to 12 Pieces. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to 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 that.

This type of Soft Sweet Mochi is called ‘Gyūhi’ (求肥) in Japan. It is a form of traditional Japanese sweet. Mochi is rubbery rice cake made with Glutinous Rice Flour, and it naturally turns hard over time. ‘Gyūhi’ stays soft because a lot of Sugar is added. This is a most basic recipe to make ‘Gyūhi’, that can be used for ‘Daifuku Mochi’ or ‘Strawberry Daifuku Mochi’.

Ingredients and spices that need to be Take to make Soft Sweet Mochi made with ‘Shiratamako’ Flour:

1. 100 g ‘Shiratamako’ (Japanese Glutinous Rice Flour)
2. 200 ml Warm Water
3. 100 g Caster Sugar
4. 1 pinch Salt
5. Potato Starch Flour
6. ‘Tsubu-an’ (Sweet Azuki Paste)

Instructions to make to make Soft Sweet Mochi made with ‘Shiratamako’ Flour

1. 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.
2. Place ‘Shiratamako’ Flour in a heat-proof mixing bowl, gradually add Warm Water, mixing well. Add Sugar and Salt, and mix well until smooth.
3. 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.
4. *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.
5. 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.
6. 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.
7. 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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So that's going to wrap this up with this special food Recipe of Award-winning Soft Sweet Mochi made with ‘Shiratamako’ Flour. Thank you very much for your time. I am sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!