KUZU-mochi: sweet with a gelatinous sauce and sprinkles

Ingredients (for 4 servings)

Jelly to make:
Potato starch 1/2 cup (60 g) •
* If not, use Cornflour/cornstarch
Sugar 1 tablespoon ・
・ 1.5 cups of water (300 ml)

For the sauce: Sweet
• 30 g of sugar, brown sugar or coarse animal hair
• 1/4 cup (50 ml) water

Soy to make beans flour granules/kinako:
* If no kinako is no need, this note use
• 2 tablespoons kinako (roast soybean flour)
Sugar 2 tsp ・
・Sejumput salt

The preparation of the

Mix the potato flour and sugar in the pan with a wooden spoon. Create a 1.5 cups of water. Cook over medium heat and continue stirring to prevent that stick the mixture into the pan.
Dilute the mixture of white and turns slowly in a thick and transparent. When half of the mixture became transparent, turn off the heat and keep stirring you up your League almost all be transparent. Start the oven and 2 minutes on low heat simmer can be. Continue stirring. Your League must be a BLOB that can be removed from the pan. Turn off the heat.
Pour the mixture that is already compressed in a mold or damp container, the shape of a rectangle. The dough rolls out on a whole container with a wooden spoon. Be mixed with this thick gelatin 1-2 cm. chill should be around the container, put it in the tray contains cold water. Do not go in the fridge, because its texture may be not smooth.
Prepare Taburannya. For the sauce, combine 30 g of brown sugar with 1/4 cup water in a small saucepan. Cook over low heat. Turn off the heat and smooth the steam with the spoon brown sugar. Turn off the heat and 1-2 minutes you simmer until the sauce becomes thick. Mix 2 tbsp. soy flour for granulated kinako with 2 teaspoons of sugar and a pinch of salt.
Move the gelatin in a cutting board that is moistened. Cut the gelatin with a knife in a rectangle of 5 x 3 cm. slightly moistened piece of the rectangle is diagonally to make a triangle. Triangular cells in the form of gelatin on the plate and serve with maple syrup and a pinch of kinako. Note: to a very smooth texture and mild, slightly soft gelatin, which already serve in the form of water ice just before the triangular cut is.

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Ditulis oleh Unknown pada tanggal Sunday, August 7, 2016