Yoshizen's Blog

Anmochi = Rice Cake with Sweet Redbean Paste (make it in 10 min)

It was a bit of blunder  :-D (いささかドジだったね 😀 )

This Post should have appeared on the 3rd of March, a day of

the Hina-matsuri (ひな祭 )

Girls Festival in Japan.

And its formal name Momo no Sekku (桃の節句) suggests,

it has to come with  Plum Blossoms, —– m m m, though,

there wasn’t a hint of blossom at all.

Then, few days ago, I found it in full bloom !!!

So, the belated Plum Blossom and the Anmochi’s photos here.  Mission accomplished !  😀 

To cook  Anmochi  in 10 minutes may misleading to some readers, since this cooking is an addition to the

previous post on January [ Cooking  Oshiruko ] ( the Link here) of which the boiled down Red Bean soup

had become to  Anko = Sweet Red bean Paste.  And the  Anko should come out freezer for this cooking  🙂

( To make  Anko from scratch, may need at least 4 hours —– still worthwhile to cook = try it. )

Provided, you have  Anko , to make  Anmochi  is really 10 minutes process ( with Micro-wave Cooker )

*** Put 4~5 spoon full Glutinous Rice powder into stone-ware noodle bowl ( Micro-wave  proof)

*** Add 4~5 spoons of water and stir well to make it to gluey staff (photo right = slowly dripping )

*** Cover the glue with Red bean Paste and heat it up in Micro-wave Cooker / Mid High = for 3 minutes.

===== Here, Anmochi  is ready to eat.  (careful !  the bowl is very hot.   And the Rice cake is stacked

to the bowl = you need to use a spoon to scrape it.  If you like even more rich taste, add a cream on it.

Looks not very pretty though, taste is unmistakably Anmochi = believe me  😀

Enjoy an eating.   Welcome Spring.

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