Umagae Mochi

Name: Umagae Mochi
Yield: 10 servings
Cuisine: American
Ingredients: 1/2 bag Shiratamako; 1/2 block Tofu; 1 approx. 300 grams Koshi-an or tsubu-an

cookpad.japan @cookpad_jp

My friends gave me a rough re-telling of this recipe and after a few tries I finally arrived at a recipe that I think works well. There may be a few people who can slightly taste the tofu but I can't tell it's in there at all.

As long as you have the ingredients, you can whip these snacks up very quickly. You can also cook them on a hot plate. We always use soft tofu but you can use firm or silken tofu, whichever you like.
After a little while these snacks may stick together so it's better to wrap them in cling film and keep them separately. You can freeze them this way too.
Give them a quick warming in the toaster oven before serving. Recipe by cook_U

cookpad.japan @cookpad_jp

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Ingredients

10 servings

1/2 bagShiratamako
1/2 blockTofu
1approx. 300 grams Koshi-an or tsubu-an

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Steps

1

Add the tofu to the shiratamako and knead together until you achieve the same texture as an earlobe. (You don't need to drain the tofu.)
2

Split the dough into 10 equal pieces. Split the anko into 10 equal portions as well and roll everything into balls.
3

Roll the dough out into a circle and place a ball of anko in the center. Wrap the dough around the anko.
4

Gently flatten the dough and anko. It's ok if the anko pokes out a little at this point.
5

Put a frying pan on a low heat and cook the mochi without oiling it the pan. Once both sides are golden they're ready.
6

Eat them whilst they're hot! The outsides will be crispy and delicious.