Warabimochi to want to eat when a Japanese is summer。
If there is powder to prepare warabimochi into, I can easily make it.
It is easy to make warabimochi, but it is slightly hard to be easy to stick to a pan and the rice scoop
How to make warabimochi(Bracken-starch dumplingma)
☆Ingredient☆(For 2〜3 servings)
30g Powder of warabimochi
30g Sugar
150cc Water
Kinako（Soybean flour）
Tool・・One-handed pan of the Teflon processing、Rice scoop of the w embossing、Baking pan(12cmx15cmx1.5cm)、Sieve
◇I put sugar and powder of warabimochi 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
◇Spread the kinako to container
◇I filter powder of warabimochi which I dissolved with water through a strainer
◇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.
◇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 am cloudy when I cool warabimochi with the refrigerator
Please cool it with the iced water and cold insulation agent without cooling it with the refrigerator.
