Post by Bun'ami on Jun 14, 2017 11:35:13 GMT -5
More adventures into making kashi. This time I made some kuzu yakimochi. Basically kuzu mochi fried in some oil.
84 gms (1/2 cup) kuzu starch powder
100 gms (1/2 cup) sugar
120 grams (1/2 cup) water
1-2 Tablespoons pure sesame oil (not toasted, you still get the flavor but it's not overpowering)
Mix the kuzu and sugar together, slowly add the cold water to prevent lumps, mix until sugar and kuzu starch are completely dissolved. Looks like milk when done.
Strain this mixture into a pot. Some kuzu starch powder will not dissolve completely and there could be residual kuzu root particles.
Heat slowly over medium heat, stirring constantly with a wooden or bamboo spatula until it starts to congeal, at about 60% congealed, reduce heat to low, stirring constantly until completely cooked, 2-3 min. The final product should be one big ball of a gooey, sticky mass. It will scorch if not stirred continuously.
Turn out into a bowl to cool slightly.
Meanwhile, in a pan, heat the oil on medium high until hot, if it's not hot enough, the oil gets sucked up in to the kuzu yakimochi, if it's too hot it will splatter when you add fry the kuzu yakimochi, just be careful.
With moistened hands (this makes it easier to handle), take a ball of the kuzu mochi, about the size of a small mikan (mandarin orange) 1 1/2 to 2 inch in diameter, place into hot oil, be careful with that it doesn't splatter to much, fry until lightly browned, turning occasionally to get all sides.
Turn out on to a cloth covered plate to drain and cool.
Crispy on the outside, still chewy on the inside, a nice fragrant smell of caramel (toasted sugar) and sesame.
Makes 4 kuzu yakimochi
{for some reason, I can't add the photo. Internal server error}
Bun'ami
84 gms (1/2 cup) kuzu starch powder
100 gms (1/2 cup) sugar
120 grams (1/2 cup) water
1-2 Tablespoons pure sesame oil (not toasted, you still get the flavor but it's not overpowering)
Mix the kuzu and sugar together, slowly add the cold water to prevent lumps, mix until sugar and kuzu starch are completely dissolved. Looks like milk when done.
Strain this mixture into a pot. Some kuzu starch powder will not dissolve completely and there could be residual kuzu root particles.
Heat slowly over medium heat, stirring constantly with a wooden or bamboo spatula until it starts to congeal, at about 60% congealed, reduce heat to low, stirring constantly until completely cooked, 2-3 min. The final product should be one big ball of a gooey, sticky mass. It will scorch if not stirred continuously.
Turn out into a bowl to cool slightly.
Meanwhile, in a pan, heat the oil on medium high until hot, if it's not hot enough, the oil gets sucked up in to the kuzu yakimochi, if it's too hot it will splatter when you add fry the kuzu yakimochi, just be careful.
With moistened hands (this makes it easier to handle), take a ball of the kuzu mochi, about the size of a small mikan (mandarin orange) 1 1/2 to 2 inch in diameter, place into hot oil, be careful with that it doesn't splatter to much, fry until lightly browned, turning occasionally to get all sides.
Turn out on to a cloth covered plate to drain and cool.
Crispy on the outside, still chewy on the inside, a nice fragrant smell of caramel (toasted sugar) and sesame.
Makes 4 kuzu yakimochi
{for some reason, I can't add the photo. Internal server error}
Bun'ami
