Easy with a Microwave Glutinous and Chewy Suama (Sweet Mochi Dumpling)
I referred to wagashi cookbooks, and adapted the recipes to my taste.
If you prefer the dough to be soft, try increasing the water to 180 ml - it should still come out well.
You can decrease the sugar, of course. Please adjust the amount to your taste.
The dough is fine at room temperature, so the suama will be tender the next day too. Recipe by Pantabetai
Easy with a Microwave Glutinous and Chewy Suama (Sweet Mochi Dumpling)
I referred to wagashi cookbooks, and adapted the recipes to my taste.
If you prefer the dough to be soft, try increasing the water to 180 ml - it should still come out well.
You can decrease the sugar, of course. Please adjust the amount to your taste.
The dough is fine at room temperature, so the suama will be tender the next day too. Recipe by Pantabetai
Cooking Instructions
- 1
Make things ready: If you are using food coloring, dissolve a tiny amount in water using a toothpick or similar tool. Moisten a kitchen towel and wring out tightly.
- 2
Put all the ingredients except for the water in a heatproof bowl, and mix with chopsticks.
- 3
Add water and mix. Cover the bowl with plastic wrap, and microwave for 3 minutes at 600w.
- 4
Take the bowl out and mix with the chopsticks again. Cover again and microwave for another 2 minutes (It may be lumpy at this point but don't worry, just mix it up and it will be fine.)
- 5
Take the dough out of the bowl onto a wrung out kitchen towel. Knead the dough over the kitchen towel. This prevents your hands from getting sticky, and the dough doesn't stick to the cloth either.
- 6
Form the dough into a log, wrap in plastic wrap, then wrap in a sushi rolling mat (maikusu) to shape, and secure with a rubber band. Leave to cool to room temperature, and it's done. You don't have to use a sushi mat.
- 7
This is how it looks wrapped in the sushi rolling mat and secured with elastic bands, while cooling down. If you don't have a sushi rolling mat, just leave it to cool down in the plastic wrap.
- 8
I added leftover kanoko (another type of traditional sweet) to this version. This was delicious too.
- 9
Slice the suama log while it's still warm and shape into hearts. It's nice to make suama like this once in a while.
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