Daikon Radish Mochi with Brown Sugar Filling.
You can have Daikon Radish Mochi with Brown Sugar Filling using 7 ingredients and 9 steps. Here is how you cook it.
Ingredients of Daikon Radish Mochi with Brown Sugar Filling
- It's 120 grams of Grated daikon radish (with the liquid).
- Prepare 70 grams of Shiratamako.
- You need 30 grams of Katakuriko.
- It's 5 grams of Raw cane sugar.
- It's 1 tbsp of Milk (if needed to adjust the texture).
- You need 100 grams of Koshi-an.
- Prepare 5 grams of Kuromitsu.
Daikon Radish Mochi with Brown Sugar Filling instructions
- 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..
