The preparation method ensures that the end product is gluten and cholesterol free. Magnesium – Regulation of blood pressure and heart rhythm.Iron – Healthy red blood cells preventing anemia.Selenium – Powerful antioxidant and boosts the functioning of the immune system.Potassium – Proper functioning of muscles and nerves and balancing of sodium levels. Sticky rice, as the main ingredient of mochi, includes the following nutrients: Japan has the second highest life expectancy in the world at 84.91 years as of 2022.Ĭonsequently, mochi, a staple Japanese dish, must contain ingredients that are good for the body. Voila! Your daifuku is ready, and you can use different colors or filings to make a variety of desserts. The garnishing also helps to seal any leaks in the filling. It is an optional procedure that involves dusting the mochi with sugar or rice flour after adding the filling. Working from the outer edges, fold the mochi trapping in the filling. Depending on the sweetener paste (red bean, peanut), scoop a spoonful and place it at the center of the mochi. If you have an extensive working area, you can make multiple pieces at a time. Make circular cuttings from the mochi using a round mold such as a cookie cutter. A thickness of about 2 inches will suffice. On a flat surface, dust it with rice flour and use a rolling pin to evenly thin the mochi to make room for the filling. To make daifuku, Step 5 above is not the final process.Ī new sequence of events begins after your mochi is ready: You can eat the mochi in its original state or glaze it with any plant-based natural sweetener, be it honey or maple syrup. Cut it into smaller pieces and roll it into balls of the requisite size. After cooking or steaming the slurry for 30-40 minutes, the mochi is ready. All this is to prevent the mochi from getting too moist, which interferes with the adhesiveness of the mochi, and the rice particles will typically start to fall apart. Alternatively, you can wrap it in cheesecloth. To cook mochi, steam the mixture on a steamer tray with a parchment lining. Mixing the slurry with the additives gives it flavor and allows you to make different recipes. Naturally, the slurry is white in color and bland.
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