BENTO CORNERil Giappone e il suo modo di mangiare, ricette per i vostri bento ^^ |
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CIAO A TUTTI ^^
Mi chiamo Koko Kawaii e sono amica di Offalcon ^^
D'accordo con lei ho creato un blog di ricette per i bento e anche ricette generali di squisitezze come quelle a base di the verde per le quasi tutti i giapponesi e Offy vanno pazzi.
La coppia di kanji che vedete qui sotto formano la parola OCHA che nel vostro italiano si traduce in "thè"
I MIEI BLOG AMICI
« ICHIGO DAIFUKU | HALLOWEEN NIGHT ^^ » |
Top row, from left: Nantu mochi (filled with an, dipped in soy-bean flour),
sweet-potato mochi, traditional white mochi, yaki manju (baked) and tsumami mochi (green, filled with an). Row 2: Momo (peach) mochi, furusato manju (baked with sweet-potato filling), chi chi mochi (soft, milk-flavored), plum flower (red for good luck, with red azuki-bean filling) and sweet-potato mochi
Row 3: Plum flower, nantu mochi, azuma manju (baked, topped with walnut), peach mochi, traditional white. Row 4: Clam (summer specialty), tsumami mochi, pie-crust manju, lilikoi mochi and yaki manju
STRAWBERRY MOCHI
3 cups water1 cup sugar
1 box mochiko
1 can koshi an (smooth red-azuki bean filling)
Fresh strawberries
Potato starch (katakuriko)
HOW TO DO:
Wrap strawberries with koshi an and set aside for mochi wrap.
Boil water and sugar. Add mochiko a little at a time and mix well. Remove from heat. Place on a surface powdered with katakuriko and pound well. Pull into small pieces and wrap strawberry and squeeze ends. Makes 15 mochi pieces. 1 cup mochiko (rice flour)
1/4 teaspoon salt
1 tablespoon sugar, optional
1/2 cup water
Katakuriko (potato starch) or cornstarch
Stir together rice flour, salt and sugar. Stir in 1/2 cup water to form soft dough. Lightly knead about 30 seconds on surface dusted with katakuriko.
Bring 4 cups water to a boil in deep pot. Spread a piece of dampened unbleached muslin or several layers of cheesecloth over a steamer tray. Spread dough evenly over dampened cloth, about 1/2 inch thick.
Cover tray; place over boiling water. Steam 20 minutes. Remove steamer tray from pan. Lift out cloth with dough. Pull cloth away from dough, letting dough fall onto a flat surface dusted with potato starch or cornstarch. Cool dough 1 to 2 minutes.
While still hot, knead 1 minute or until smooth and shiny. Roll glutinous dough into an 8-inch-long sausage-shaped roll. Cut into 8 equal pieces.
Dust with potato starch or cornstarch as needed to prevent sticking. Form tops of pieces into smooth round shapes. They will flatten on the bottom when placed on a flat surface. Serve rice cakes the same day while fresh, if possible. Makes 8 pieces.
Microwave instructions: Cover and microwave on medium-high 10 minutes. Rest 3 minutes. Turn and cook additional 2 to 3 minutes or until done.
For a mochi: Pinch off walnut-size pieces of steamed mochi. Place 1 tablespoon an in each circle of dough; pinch edges to seal and dust with katakuriko (potato starch).
For Chichi dango: Add 2 tablespoons melted margarine and substitute 1/2 cup water with 1/2 cup milk.
Questo è il mochi speciale che fa per il New Year's Day
Ha una forma a piramide tutta particolare, sembra un budino ^^
Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly." Original recipe yield: 1 - 9x13 inch pan.
INGREDIENTS:
- 1 pound mochiko (glutinous rice flour)
- 2 1/2 cups white sugar
- 1 teaspoon baking powder
- 2 cups water
- 1 teaspoon vanilla extract
- 1 (14 ounce) can coconut milk
- 1/4 teaspoon red food color
- 1 1/2 cups potato starch
Cover the pan with foil and bake for 1 hour. Allow to cool completely.
Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.
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Inviato da: Pedro San
il 03/07/2024 alle 12:48
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Nickname: koko_kawaii
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Sesso: F Età: 49 Prov: EE |