「Japanese information」トップ > Cold Japanese sweet > How to make Kokutou Warabimochi 黒糖わらびもち
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How to make Kokutou Warabimochi 黒糖わらびもち
It is simple how to make muscovado bracken rice cakes using the powdery muscovado.
I just boil the juice of the sugar millet with the muscovado and concentrate it, and cooling is made It contains One sugar without processing it
Muscovado is produced with a sugar millet produced in Kagoshima, Japan, a remote island of Okinawa.
The ingredient of muscovado includes many mineral ingredients such as potassium, calcium, iron other than sugar, and there is a special fragrance
Muscovado・・ 黒砂糖 くろざとう Kurozatou 黒糖 こくとう Kokutou
☆Ingredient☆(For 2〜3 servings)
30g Powder of warabimochi
30g Muscovado
150cc Water
Kinako（Soybean flour)
Tool・・One-handed pan of the Teflon processing、Rice scoop of the w embossing、Baking pan(12cmx15cmx1.5cm)、Sieve
How to make Kokutou Warabimochi
◇I put muscovado and a bracken powder in a bowl.
◇I add water to a bowl and mix it calmly.
◇I let you be familiar for 2-3 minutes if I mix it.
◇I pull Kinako on a bat picking up warabomochi equally.
◇I filter the bracken powder which I dissolved with water through a strainer
The lump of Muscovado which did not dissolve in water melts if I add heat.
◇I put powder of warabimochi which I dissolved with water on medium fire.
(Because there is little quantity, I make it with smallest heat of three shares of gas rings.)
◇I harden from lower one when I mix it slowly calmly.
Such as the paste because look, mix the whole well.
I smell have good Muscovado when I put it on the fire〜
◇Quality of being a powder disappears and stops fire if luster and elasticity and translucency come out.
◇Take out the container and spread the flour.
◇I put a cold insulation agent and iced water in a large bat and cool it.
◇It is completed if I get cold in good time to eat♪
I can do it to the size that it is easy to eat when I tear it off using two spoons when it is hard to cut warabimochi with a kitchen knife.
It is very delicious warabompchi feeling unique fragrance and sweetness of brown sugar.
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I just boil the juice of the sugar millet with the muscovado and concentrate it, and cooling is made It contains One sugar without processing it
Muscovado is produced with a sugar millet produced in Kagoshima, Japan, a remote island of Okinawa.
The ingredient of muscovado includes many mineral ingredients such as potassium, calcium, iron other than sugar, and there is a special fragrance
Muscovado・・ 黒砂糖 くろざとう Kurozatou 黒糖 こくとう Kokutou
☆Ingredient☆(For 2〜3 servings)
30g Powder of warabimochi
30g Muscovado
150cc Water
Kinako（Soybean flour)
Tool・・One-handed pan of the Teflon processing、Rice scoop of the w embossing、Baking pan(12cmx15cmx1.5cm)、Sieve
How to make Kokutou Warabimochi
◇I put muscovado and a bracken powder in a bowl.
◇I add water to a bowl and mix it calmly.
◇I let you be familiar for 2-3 minutes if I mix it.
◇I pull Kinako on a bat picking up warabomochi equally.
◇I filter the bracken powder which I dissolved with water through a strainer
The lump of Muscovado which did not dissolve in water melts if I add heat.
◇I put powder of warabimochi which I dissolved with water on medium fire.
(Because there is little quantity, I make it with smallest heat of three shares of gas rings.)
◇I harden from lower one when I mix it slowly calmly.
Such as the paste because look, mix the whole well.
I smell have good Muscovado when I put it on the fire〜
◇Quality of being a powder disappears and stops fire if luster and elasticity and translucency come out.
◇Take out the container and spread the flour.
◇I put a cold insulation agent and iced water in a large bat and cool it.
◇It is completed if I get cold in good time to eat♪
I can do it to the size that it is easy to eat when I tear it off using two spoons when it is hard to cut warabimochi with a kitchen knife.
It is very delicious warabompchi feeling unique fragrance and sweetness of brown sugar.
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