Recipe: Tasty Microwaved Uguisu-Mochi

Chad Thornton
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Recipe: Tasty Microwaved Uguisu-Mochi
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Recipe: Tasty Microwaved Uguisu-Mochi Delicious, fresh and tasty.

Microwaved Uguisu-Mochi. 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 Great recipe for Easy Uguisu Mochi to Enjoy All Year Round. "You made these?!" "They're just like store-bought ones!!" That's what people say about these.

Remove, and mix well with moistened spatula.

Will enjoy the not-quite-uguisu mochi later.

Uguisumochi is a Japanese sweet that gets its name from that fact that it is greenish brown like the Japanese nightingale.

You can cook Microwaved Uguisu-Mochi using 6 ingredients and 12 steps. Here is how you cook that.

Ingredients of Microwaved Uguisu-Mochi

  1. Prepare 100 grams of Shiratamako.

  2. You need 170 ml of Water.

  3. You need 150 grams of Caster sugar.

  4. You need 5 grams of Egg white.

  5. You need 375 grams of Koshi-an.

  6. It’s 1 of Green (uguisu) kinako.

Traditionally, it is eaten in early summer between January and March.

In texture, uguisu-mochi resembles that of mochi rice cakes made using kinako powder.

Shiratamako can be used to make uguisumochi using a microwave oven.

Japanese Mochi Recipe Cookbook Delightful Sweet Japanese Mochi Recipes to Satisfy Your Sweet Tooth!

Microwaved Uguisu-Mochi step by step

  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 doesnt 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..

See more ideas about Mochi, Japanese dessert, Japanese sweets.

Spray a microwave tube pan with vegetable spray.

In a medium bowl, combine all ingredients, except kinako.

Pour into prepared pan; cover with plastic wrap.

Immediately remove plastic wrap and cool.