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Before you jump to Easy Kashiwa Mochi recipe, you may want to read this short interesting healthy tips about {Healthy Eating Doesn't Have To Be Difficult.
Everybody has heard the words "an apple a day will keep the doctor away", nevertheless the question is, is this really a true statement. Many men and women have lived with this viewpoint for many years, and they additionally pass this on to their children. You will even find that men and women in other country's also stick to this simple rule and they do not know why. You will be happy to know that we have done a little research, and we are going to tell you why this is thought to be a miracle fruit.
While everyone understands that taking in plenty of fruits and vegetables is a great way to ensure your body gets all the nutrition it needs, how come apples pushed so much? The very first thing you should understand is that apples possess more vitamins and minerals than some other fruits.. Several of the major minerals you will discover in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, and also other trace minerals. And you'll even find vitamins in your apples such as, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and some other trace vitamins.
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Therefore, it should be somewhat obvious that it's not difficult to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let's go back to easy kashiwa mochi recipe. To cook easy kashiwa mochi you need 4 ingredients and 15 steps. Here is how you do that.
The ingredients needed to cook Easy Kashiwa Mochi:
- Use of Joshinko.
- Provide of Water.
- Take of to 350 grams Smooth or chunky adzuki bean paste.
- You need of Preserved kashiwa (oak) leaves.
Steps to make Easy Kashiwa Mochi:
- Rinse the kashiwa leaves gently and pat dry with a tea towel..
- Divide the anko into golf balls (about 30 g each)..
- Put the joshinko flour and water in a heat-proof bowl (not metal) and mix well..
- Cover with cling film and microwave for 5 minutes and 30 seconds (600W)..
- Transfer the contents of the bowl onto a large piece of cling film. Be careful, because it will be very hot..
- Lift a corner of the cling film and bring onto the centre of the mixture. Knead the mixture with your hand over the cling film..
- Repeat this process 15 to 20 times..
- Put the mixture into a large plastic bag and soak in cold water, leaving the bag open, to cool down for 20 minutes. ( Do not allow water to come inside the bag)..
- After it has cooled, knead 5 to 6 times..
- Divide the mixture into 10 portions (about 50 g each)..
- Stretch each portion into a 9 cm x 6 cm oval with a rolling pin..
- Place the anko onto a shaped piece of dough and fold to cover it. Seal the edges tightly..
- Seal the edges..
- Wrap with kashiwa leaves and serve..
- If you want to make yomogi (mugwort) kashiwa mochi, squeeze excess water from the yomogi leaves and add at step 6 or 7..
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