How to Make Appetizing Easy with a Microwave Glutinous and Chewy Suama (Sweet Mochi Dumpling)

How to Make Appetizing Easy with a Microwave Glutinous and Chewy Suama (Sweet Mochi Dumpling) Delicious, fresh and tasty.

Easy with a Microwave Glutinous and Chewy Suama (Sweet Mochi Dumpling). Make things ready: If you are using food coloring, dissolve a tiny amount in water using a toothpick or similar tool. Moisten a kitchen towel and wring out tightly. Easy with a Microwave Glutinous and Chewy Suama (Sweet Mochi Dumpling).

This is the story of Suama, a plain and sweet Japanese wagashi that is similar to mochi in taste and texture, but made with non-glutenous rice flour.

How to Make Japanese Mochi Daifuku - Easy and Simple!

Try this recipe for sweet mochi dough, a Japanese dough made from glutinous rice flour, wrapped around ice cream.

You can have Easy with a Microwave Glutinous and Chewy Suama (Sweet Mochi Dumpling) using 4 ingredients and 9 steps. Here is how you cook it.

Ingredients of Easy with a Microwave Glutinous and Chewy Suama (Sweet Mochi Dumpling)

1. You need 100 grams of Joshinko.

2. It’s 90 grams of Sugar.

3. Prepare 150 ml of Water.

4. Prepare 1 dash of Red food coloring (optional).

What to buy: Mochiko is glutinous rice flour that is commonplace in Japan.

It can be found at Asian markets.

Game plan: For the best texture, form the mochi immediately after making.

Enter the mochi, a sweet Japanese rice cake.

Easy with a Microwave Glutinous and Chewy Suama (Sweet Mochi Dumpling) step by step

1. Make things ready: If you are using food coloring, dissolve a tiny amount in water using a toothpick or similar tool. Moisten a kitchen towel and wring out tightly..

2. Put all the ingredients except for the water in a heatproof bowl, and mix with chopsticks..

3. Add water and mix. Cover the bowl with plastic wrap, and microwave for 3 minutes at 600w..

4. Take the bowl out and mix with the chopsticks again. Cover again and microwave for another 2 minutes (It may be lumpy at this point but dont worry, just mix it up and it will be fine.).

5. Take the dough out of the bowl onto a wrung out kitchen towel. Knead the dough over the kitchen towel. This prevents your hands from getting sticky, and the dough doesnt stick to the cloth either..

6. Form the dough into a log, wrap in plastic wrap, then wrap in a sushi rolling mat (maikusu) to shape, and secure with a rubber band. Leave to cool to room temperature, and its done. You don't have to use a sushi mat..

7. This is how it looks wrapped in the sushi rolling mat and secured with elastic bands, while cooling down. If you dont have a sushi rolling mat, just leave it to cool down in the plastic wrap..

8. I added leftover kanoko (another type of traditional sweet) to this version. This was delicious too..

9. Slice the suama log while its still warm and shape into hearts. It's nice to make suama like this once in a while..

There's a little-known hack that greatly simplifies the Using glutinous rice flour instead of kernels of cooked short-grain rice (as tradition states) does away with And replacing the traditional steamer basket with a microwave speeds up cooking time and.

Mochi is usually made from sweet rice (also called Mochi rice) cooked and pounded until it becomes a paste that is very sticky and smooth, then formed into We used Mochiko which is basically powdered sweet rice.

It becomes Mochi by adding water and steaming.

Because it is a powder, it is easier to.

Pour into a microwave-safe dish, and loosely cover with plastic.