Japan House Shares Mochi

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=apze31JCBC4

𝘔𝘰𝘤𝘩𝘪, which means rice cake, has become very popular worldwide, but do you know what it really is or how it’s made? • Mochi Recipe from The Art of Wagashi by Kimiko Gunji • 50 grams mochiko (glutinous rice flour) • 100 ml water • 100 grams sugar • 1 teaspoon corn syrup • 250 grams koshi-an or tsubu-an • A pinch of salt • Potato starch or cornstarch for dusting • Food coloring (optional) • The cookbook and key ingredients (𝘔𝘰𝘤𝘩𝘪𝘬𝘰 and 𝘈𝘯 - red bean paste) for this Japan House Shares can be purchased as a set at https://go.illinois.edu/shopjapanhouse - shipping is free! • A Japanese food traditionally served at special occasions, 𝘮𝘰𝘤𝘩𝘪 is now a familiar everyday commodity. • Taking on several forms once made, all 𝘮𝘰𝘤𝘩𝘪 starts out as glutinous rice. From there, the preparation makes all the difference. From soft and sweet to a more chewy texture, 𝘮𝘰𝘤𝘩𝘪 is very versatile, and is often used as the base ingredient in many Japanese dishes and sweets. • Follow along with Japan House Sweets Maker, Lisa Akins, as she prepares 𝘮𝘰𝘤𝘩𝘪-𝘢𝘯, a sweet bean-filled treat! • If you’ve enjoyed this event and would like to continue to support Japan House’s online programming, please consider donating: https://go.illinois.edu/give

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