How to make Japanese fruit mochi

In the eyes of some people who do not know how to cook, cooking at home is a difficult and troublesome thing, but in fact there are many dishes that are very simple and can be easily mastered as long as you learn. It is not as difficult as imagined. The method of making Japanese mochi is particularly simple and anyone who is determined can learn it.

1. Prepare the materials.

2. Mix glutinous rice flour + tapioca flour + fine sugar + milk into a paste, divide it into 2 portions, sift in matcha powder into one portion and mix well.

3. Put it in a pot and steam it for 20 minutes, stirring it with chopsticks during the process.

4. Let it cool after steaming.

5. Add butter to each and knead until the surface is smooth, then wrap with plastic wrap.

6. Take 50g of glutinous rice flour and dry-fry it without adding oil.

7. Prepare the red bean paste and rolling pin. (The red bean paste is prepared the night before)

8. Sprinkle some fried glutinous rice flour on the bottom, take a small piece of dough, and roll it out with a rolling pin.

9. Place a piece of plastic wrap under the dough and put a spoonful of bean paste on the dough.

10. Wrap up as shown in the picture and twist to tighten.

11. Finally, use a small brush to brush a layer of fried glutinous rice flour on the surface.

12. Or you can use a sieve to sift a layer.

13. The skin is thin and the filling is rich. It is soft and full of milk flavor. You can try it too!

After Japanese fruit mochi is made, it must be eaten while hot, because it will affect the taste and texture if it gets cold. I would like to remind everyone to make this dish more often in winter to add more delicious things to your dining table.