Recipe: To Try At Home Daikon Radish Mochi with Brown Sugar Filling

Recipe: To Try At Home Daikon Radish Mochi with Brown Sugar Filling Delicious, fresh and tasty.

Daikon Radish Mochi with Brown Sugar Filling. Great recipe for Daikon Radish Mochi with Brown Sugar Filling. There are a lot of recipes out there for "daikon radish mochi" but they usually seem to be savory rather than sweet, and often with some things mixed into the dough. I didn't know that, so I've been making mochi by mixing daikon.

I didn't know that, so I've been making mochi by mixing daikon radish and katakuriko, and eating it with sugar-soy sauce..

This easy fried Daikon Mochi using a fresh and juicy daikon radish is a Japanese-style Chinese Turnip Cake or radish cake also known as "law bok gow." Originally, turnip cake is steamed in a container but today we're pan-frying it to make quick and easy daikon mochi.

For avid lovers of Chye Tow Kuay (Fried Carrot Cake), this fried daikon mochi cake is a wonderful Japanese variation to tantalize your senses and taste buds.

You can have Daikon Radish Mochi with Brown Sugar Filling using 7 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Daikon Radish Mochi with Brown Sugar Filling

1. Prepare 120 grams of Grated daikon radish (with the liquid).

2. It’s 70 grams of Shiratamako.

3. Prepare 30 grams of Katakuriko.

4. It’s 5 grams of Raw cane sugar.

5. It’s 1 tbsp of Milk (if needed to adjust the texture).

6. You need 100 grams of Koshi-an.

7. Prepare 5 grams of Kuromitsu.

The addition of dried shrimps and Chinese mushrooms create a taste much closer to home as well.

Chinese sausage (lap cheong), chopped char siew and even chye poh can be used as a substitute for the dried shrimps, or Chinese mushrooms, or.

With a recipe that calls for exactly a can each of coconut and evaporated milks, butter mochi seems like the prime hapa example of classic postwar dump-and-stir baking Packed with brown butter and brown sugar, this version is rife with the nutty, butterscotch notes of caramelization The way the thick, dark crust contrasts with the chewy, faintly tropical center will bring the French canelé to.

We use mochi powder with added pure brown sugar to create a chewy exterior.

Daikon Radish Mochi with Brown Sugar Filling instructions

1. Add the kuromitsu syrup to the koshi-an and mix. Divide into 4 to 6 portions..

2. Combine the shiratamako, katakuriko and raw cane sugar. Add the grated daikon radish to this little by little..

3. Depending on how much moisture is in the grated daikon radish, you may not need all of the 120 g. When the dough is about the consistency of your ear lobe, knead it well and divide into 4 to 6 pieces..

4. Wrap the an filling with the dough, and pan fry them. Just wrap and form flattish cakes If you dont know how to wrap them..

5. "All Year Round, Easy Uguisu Mochi" -.

https://cookpad.com/us/recipes/147287-easy-uguisu-mochi-to-enjoy-all-year-round.

1. Pan fry the cakes over low-medium heat for 5 minutes. When one side is browned turn the cakes over, and pan fry on the other side over low heat covered with a lid for about 8 minutes..

2. When both sides are appetizingly browned and shiny, they are done..

3. I made four 8 cm diameter cakes this time, but they were too big for my children, so I think 5-6 cakes would work better..

4. These are still delicious when cold..

The outside of the mochi doesn't lose flavor when refrigerated or frozen.

The mochi filling is handmade; the outer layer is thin and each mochi has a generous amount of filling.

A bite of one of these mochi is a bite of happiness.

Make the mochi: Whisk glutinous rice flour, sugar and water in a microwave-proof bowl.

Takuan is made by first hanging a daikon radish in the sun for a few weeks until it becomes flexible.