Yo, what’s good fam? I am about to share with you an epic recipe for some delicious Mugwort Rice Cake and Japanese Fruit Mochi Melon “Kubota” Daifuku Sweet Rice Cake.
Mugwort Rice Cake
To make these amazing Mugwort Rice Cakes, you will need the following ingredients:
- 1/2 cup glutinous rice flour
- 1/4 cup hot water
- 1/4 teaspoon salt
- 1 tablespoon mugwort powder
- 1/4 cup sweetened red bean paste
- 1 teaspoon toasted sesame seeds
Cool, now that you have all of your ingredients ready, here are the step by step instructions for making these delicious Mugwort Rice Cakes:
- In a mixing bowl, combine the glutinous rice flour, hot water, salt and mugwort powder and stir until it forms a dough
- Dust your work surface with some glutinous rice flour and roll out the dough into a long strip, approx. 44cm x 6cm (17” x 2.3”) in size
- Cut the strip into 12 even pieces and shape each piece into an oval shape
- Fill the center of each oval with some sweetened red bean paste
- Pleat the edges of the oval up around the filling, pinching and twisting the dough closed at the top
- Place the cakes onto a steaming plate, leaving some space between each cake (they will expand slightly during cooking)
- Steam the Mugwort Rice Cakes for approx. 15 minutes or until they are soft and cooked through
- Sprinkle sesame seeds over the top of the cooked cakes and serve
Japanese Fruit Mochi Melon “Kubota” Daifuku Sweet Rice Cake
Now check out this juicy picture for these fruit mochi rice cakes:
The recipe for these Japanese Fruit Mochi Melon “Kubota” Daifuku Sweet Rice Cakes is a little more complex than the Mugwort Rice Cakes, but don’t worry fam, I got you covered:
Ingredients:
- 1/2 cup glutinous rice flour
- 1/2 cup water
- 1/4 cup sugar
- A pinch of salt
- Cornstarch for dusting
- Assorted fruits (like strawberry, melon, peach)
- Anko (sweetened red bean paste)
Instructions:
- Combine the glutinous rice flour, water, sugar, and salt in a microwavable container.
- Mix well until smooth and cook uncovered in the microwave for approximately 2 minutes, until the mixture is cooked through and sticky
- Stir the mixture well and cool until it can be handled comfortably
- Dust your hands and work surface with cornstarch, and divide the rice cake dough into evenly sized balls
- Dust more cornstarch on top of a ball and then flatten the rice cake balls to form a circle large enough to cover the fruit and anko filling
- Wrap both the anko and fruits with the rice cake and mold it into a ball shape, dusting with cornstarch to prevent sticking.
- Dust the balls well with cornstarch again before being wrapped with cling film
- Refrigerate for about 30 minutes to firm the mochi up before serving
- Enjoy with your loved ones.
That’s all for today family, I hope you enjoyed this recipe as much as I do. Keep it real and see you all next time. Peace out.