Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, mochi crepe with tsubu-an. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mochi Crepe with Tsubu-an is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Mochi Crepe with Tsubu-an is something which I have loved my whole life. They’re nice and they look fantastic.
Combine Flour, Sugar, Salt and Water and mix well. Great recipe for Mochi Crepe with Tsubu-an. I love Mochi Sweet like Daifuku, which is small round mochi stuffed with sweet red bean paste.
To get started with this recipe, we have to first prepare a few components. You can have mochi crepe with tsubu-an using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mochi Crepe with Tsubu-an:
- Get 1/2 cup Rice Flour
- Prepare 1/2 cup Glutinous Rice Flour
- Prepare 1 tablespoon Sugar *optional
- Get 1 pinch Salt
- Take 2/3 cup Water about
- Make ready Matcha Powder *optional
- Prepare Tsubu-an for filling *It’s easy to make! See my 'Tsubu-an' recipe
Mochi-mochi isn't just limited to the ice cream-filled sweet, though—it can also describe a particularly dense, doughy bread. People with trypophobia dare not do a Google image search for tsubu-tsubu—this handy term is used for clusters of tiny balls, seeds, or grains. Koshi-an is an a smooth paste made only from the inside parts of the bean combined with sugar. Tsubu-an (粒あん) is more rustic - the (Partially crushed an is also called tsubushi-an （つぶしあん) sometimes.
Instructions to make Mochi Crepe with Tsubu-an:
- Combine Flour, Sugar, Salt and Water and mix well. It should be like pancake batter, not too runny like crepe batter. If you want to add Matcha Powder, add only small amount.
- Note: Rice Flour and Glutinous Rice Flour are available from most Asian Grocery Stores. Some supermarket stores sell them, too. These are the ones I use. Obviously not Japanese products, but easy to find and good enough for this recipe.
- Heat Non-stick Frying Pan. When it is hot, reduce heat to low.
- Pour in some batter to make a small crepe, about 10cm in size which is easy to flip over.
- This batter won’t bubble on top. As soon as the bottom is cooked & hard enough, flip it over. If you wait for too long, the top side will turn dry. You need to flip it over while the top side is still moist, especially the edges.
- When it is cooked, remove it from Frypan before it gets browned. Place on a plate and let it cool. The first one is a bit of a test, so adjust the batter by adding more flour or more water. You might need to adjust the heat as well.
- Continue cooking with the remaining batter. The crepes are very sticky. Do not stack them.
- Place some Tsubu-an (sweet red bean paste) on the crepes and fold them in half and again.
Tsubu-an and Tsubushi-an may sound very similar, but they mean two different things. In a snowman like set-up, a giant mochi cake forms the base, with a smaller mochi cake in the middle and a daidai citrus fruit on top. Display styles range from simple to elaborate. Sometimes a sheet of konbu seaweed and dried persimmon are placed under the mochi. Find answers in product info, Q&As, reviews.
So that is going to wrap it up with this special food mochi crepe with tsubu-an recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
