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Easy Kusa-mochi In The Microwave Recipe

Easy Kusa-Mochi in the Microwave Recipe
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Prepare the ingredients before making Easy Kusa-Mochi in the Microwave in your home. Then, follow these steps below to serve Easy Kusa-Mochi in the Microwave for your family or friends.

Ingredients: Easy Kusa-Mochi in the Microwave

  • 20 grams Yomogi
  • 70 grams Tsubu-an
  • 20 grams Sugar
  • 75 grams Joshinko
  • 25 grams Shiratamako
  • 100 ml Hot water
  • 3 grams Baking soda

How to Make Easy Kusa-Mochi in the Microwave

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Easy Kusa-Mochi in the Microwave in your home by yourself.

    Step 1
  • Find some fresh yomogi and pick only the leaves. If they're a bit dirty give them a quick wash.
  • Step 2
  • Boil 1 litre water in a saucepan and add baking soda.
  • Step 3
  • Add the yomogi into the water and blanch. Wash it a few times then leave it to soak in cold water.
  • Step 4
  • Gently squeeze any excess water out of the yomogi.
  • Step 5
  • Finely chop the yomogi with a knife and then grind it into a paste with a pestle and mortar. If you don't have a pestle and mortar, you can blend it in a food processor instead.
  • Step 6
  • Split the tsubu-an into 5 portions and roll each portion into a ball.
  • Step 7
  • Add the joshinko, shiratamako and sugar into a bowl and lightly mix them with a pair of cooking chopsticks.
  • Step 8
  • Gradually add the hot water and mix everything together well so that there are no lumps. I find that mixing by hand is the most efficient.
  • Step 9
  • Lightly wrap the mixture and heat it in the microwave for 2 minutes at 500 W.
  • Step 10
  • Wet a wooden spatula and mix the paste well until it gathers into a ball of mochi dough.
  • Step 11
  • Place the dough in the same mortar as the yomogi paste.
  • Step 12
  • Mix the mochi dough and yomogi paste well with a wooden pestle until the yomogi paste is distributed evenly.
  • Step 13
  • Keep your fingers wet and split the mochi dough into 5 portions. Then stretch out each portion and use one portion to wrap each ball of tsubu-an.
  • Step 14
  • These kusa-mochi are likely to stick to the plate they're served on so I think it's easiest to serve them on top of a dusting of kinako.
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