Recipe: Yummy Sabu Mochi

The Place For Over 10.000 Favorite Recipes For Your Complete Cooking Guide

Sabu Mochi.

Sabu Mochi You can cook Sabu Mochi using 7 ingredients and 17 steps. Here is how you cook it.

Ingredients of Sabu Mochi

  1. It's of The batter:.
  2. You need 160 grams of peeled Sweet potato.
  3. You need 60 grams of Joshinko or mochiko.
  4. It's 60 of to 70 grams Brown sugar.
  5. You need of Other ingredients, depending on the cooking method:.
  6. It's 1 of Oil for deep frying.
  7. It's 1 of Kinako.

Sabu Mochi step by step

  1. Peel the sweet potato, and slice 1 cm thick. Put into a bowl of water. Heat up some water in a steamer..
  2. Key point 1: The potato was 180 g before peeling, and 160 g afterwards. This might serve as a good estimate for how much weight a medium-sized sweet potato will lose after peeling..
  3. Steam the sweet potato, and pass it through a sieve while still hot. Add the Joshinko rice flour and brown sugar and knead together well with your hands. It will be floury to begin with, but will gradually come together..
  4. Aim for a dough that is about the hardness of your earlobe. If you press it with your fingers it should leave a mark. The dough is done..
  5. Key point 2: You can wrap the kneaded dough in plastic wrap, put that in a freezer bag and freeze. However, do not defrost the dough in the microwave; let it defrost naturally. From this point on, just choose your preferred cooking method..
  6. Deep-fried Sabu-mochi (basic method): This is the original method. Press the dough out to about 1cm thickness as you would with cookies, and cut out into any shape you like, deep fry until crispy in 160 to 170°C oil..
  7. Key point 3: When you deep fry these they will puff up a bit (especially if you use mochi flour. Joshinko flour doesn't puff up so much). When the outside becomes golden brown they are done. It's best to turn them over often..
  8. Steamed sabu-mochi: Tear the dough into pieces about the size of a pingpong ball, and steam over high heat for about 15 minutes. Take out using a damp clean cloth, and knead for a bit, then roll up into a ball again and they're done. Serve coated with kinako (roasted soy flour), or with brown sugar syrup..
  9. Pan-fried sabu-mochi: Take 15 g portions of the dough, roll into balls and press to about a thickness of 1 cm. Pan-fry in a non-stick frying pan on both sides. These are delicious with walnuts kneaded in. If you cut them out into squares, they will look like kintsuba (square-baked sweetened bean paste)..
  10. This is how pan-fried sabu-mochi look like on the inside. It still has that mochi-like texture. This method is more suited to the version made with mochi flour..
  11. Boiled sabu-mochi: Cook balls of the dough in boiling water for about 7 minutes. Put the cooked balls into cold water. This 'mochi' won't float to the surface like shiratama. If you leave them in water for too long they'll get water logged, so take them out within a short time..
  12. I recommend serving the boiled version in coconut milk with sugar added, plus some cooked sweet adzuki beans, zenzai-style. They also go well in milk with mashed bananas..
  13. Key point 4: If you find it hard to get a hold of mochi flour, use shiratama flour that has been broken or ground up. (This is the same with, "Mochi-ko muffins". ).
  14. Key point 5: My mother told me that she used to make these with Joshinko so I followed her instructions, but with the exception of the deep fried and steamed methods, mochiko (or crushed shiratamako, which uses the same base ingredients) doesn't turn as hard even when cooled..
  15. Key point 6: This shows how the deep fried version looks when cooled down to room temperature (in the winter) and cut. It's still tender, but it tastes better if warmed up in the microwave. If they turn hard, please do the same..
  16. This is the brown sugar I used. It's hard to see the writing, but comes from the island in Okinawa where my great-grandmother is from. I see it occasionally on sale in department store food halls (in Japan)..
  17. This is a precious box of "Mochiko" that a friend who lives overseas got for me! I tried this out too and the results were great. And it was easy to knead too. If you can get this, please try it..


Best Favourite Recipes For You :

<-recipe of homemade kuching butter milk buns
simple way to make quick vermicelli custard
recipe appetizing big bob and s lollipop grilled chicken leg quarters
recipe perfect gluten free dorayaki with homemade red bean paste
how to prepare perfect white rice and vegetable sauce and plantain
how to cook yummy miyar kubewa
how to make perfect fruit custard
how to cook tasty arroz con gandules puerto rican rice and peas
recipe delicious turkey keema paratha wrap
how to make perfect pastelon de platano maduro puerto rican lasagna
easiest way to cook tasty japanese style chinese cabbage bacon and soy milk soup
easiest way to prepare tasty biko filipino rice cake
how to cook delicious taiwanese daikon radish cakes
easiest way to prepare perfect egusi soup
recipe perfect bigos
recipe perfect millets icecream
how to make yummy maki sushi and amp californian maki
easiest way to prepare appetizing squash with coconut milk ginataang kalabasa
recipe perfect crab sukiyaki or hot pot
recipe of quick balai custard
how to prepare favorite aam ki khatti meethi aachar
how to cook yummy sautee soy noodle
recipe yummy batata ni sukhi bhaji goan style
recipe perfect green tofu spread
how to prepare speedy milk powder peda
how to prepare award winning wheat nankhatai
how to prepare delicious vangyache baingan bharta
recipe tasty steamed minced meat with black fungus
recipe tasty thinai ribbon pakoda foxtail millet ribbon pakoda
recipe perfect creamy chicken livers peri peri
simple way to prepare favorite homemade amul milk peda
easiest way to cook delicious white rice with ugu sauce
recipe yummy stir fried shirataki and enoki mushrooms
recipe perfect tex and s easy bourbon bbq ribs and amp beans
recipe delicious datun garri
recipe yummy spicy roasted sausage potatoes and peppers
easiest way to prepare delicious sopes con mole
recipe yummy negitoro sushi rolls and natto sushi rolls for setsubun
recipe yummy hunter and s red stew venison
easiest way to cook yummy refreshing cucumber and cream cheese sandwiches
recipe tasty sorollitos puerto rican corn fritters
how to prepare yummy spinach with chicken livers
recipe delicious natto peperoncino
how to cook yummy cucumber garri
recipe yummy ring dum diddy
recipe perfect isi ewu goat head in potash sauce
recipe of homemade beetroot naankhatai
recipe perfect miso butter udon noodles
simple way to make perfect carrot halwa tart


steps to prepare quick nankhatai recipe
recipe tasty suiton soup
recipe delicious pollo guisado home run chicken
recipe of super quick homemade jam nankhatai cookies baked in kadai
recipe of speedy banana custard delight
recipe of any night of the week apple custard