Microwaved Uguisu-Mochi

Name: Microwaved Uguisu-Mochi
Yield: 15 servings
Cuisine: American
Ingredients: 100 grams Shiratamako; 170 ml Water; 150 grams Caster sugar; 5 grams Egg white; 375 grams Koshi-an; 1 Green (uguisu) kinako

cookpad.japan @cookpad_jp

Making the dough is a bit troublesome, but you would be able to make it easily in a microwave.

Adding egg white to the gyuhi dough will make the dough easier to bite into. Recipe by Pichan plus

Making the dough is a bit troublesome, but you would be able to make it easily in a microwave.

Adding egg white to the gyuhi dough will make the dough easier to bite into. Recipe by Pichan plus

cookpad.japan @cookpad_jp

Making the dough is a bit troublesome, but you would be able to make it easily in a microwave.

Adding egg white to the gyuhi dough will make the dough easier to bite into. Recipe by Pichan plus

Making the dough is a bit troublesome, but you would be able to make it easily in a microwave.

Adding egg white to the gyuhi dough will make the dough easier to bite into. Recipe by Pichan plus

Saved

Ingredients

15 servings

100 gramsShiratamako
170 mlWater
150 gramsCaster sugar
5 gramsEgg white
375 gramsKoshi-an
1Green (uguisu) kinako

Saved

Steps

1

Roll the koshi-an into 25 g balls.
2

Put shiratamako in a heatproof bowl. Add a little water and knead into a ball (until it is about the same softness of an earlobe).
3

Make sure that there is no lumps. Add the rest of the water and mix until smooth. Then, add the sugar and melt.
4

Cover the bowl with cellophane wrap and microwave for 3 minutes (This is for when you are using 650 W). When you take it out, it will be watery and some parts would solidify.
5

Mix evenly and heat again for 3 minutes. When you take it out, the whole thing would be solid. Then knead well.
6

Heat again for 1 minute and knead. When you stretch the dough about 30 cm and the dough doesn't rip or stick when you touch it with your hands, it is done.
7

Add egg white and mix. Then heat for 1 minutes and mix evenly again. When the dough is smooth and shinny, it is OK.
8

Lay on a surface with roasted soy flour and cut into half. Then cut into 15 portions while it is still warm.
9

Cover the red bean paste with the dough.
10

Shape into a barrel.
11

Pinch both ends and make a puffy uguisu (bush warbler bird) shape. Then sprinkle roasted soy beans flour with a tea strainer.
12

I like to eat it with lots of soy bean flour.