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Pancake a forma di pesce ripieni di Mochi

Pancake a forma di pesce ripieni di Mochi

  • Recipe parson20160119 26781 hqf99x Dosi per 3-4 persone
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Questi dolci forma di pesce sono fatti con una pasta a metà tra i waffle e i pancake e sono ripieni di mochi filante con un tocco di pasta di fagioli azuki. Il pesce da cui prendono la forma, l'Ayu, è un pesce che si trova in Giappone all'inizio dell'estate. Contrariamente al vero pesce Ayu, questi dolcetti possono essere gustati ogni giorno dell'anno.

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Ingredienti

• 143g flour
• 93g sugar
• 1 tbsp mirin
• 1 egg
• 3/4 tsp baking powder
• 150g red bean paste
• 43g shiratama ko rice flour
• 58g sugar
• katakuriko starch

Preparazione

  1. In a bowl, whisk the egg. Add the mirin and sugar, then mix well. Next, add the flour and baking powder, and mix until the lumps disappear. Leave to sit for 20 minutes.

  2. In the meantime let’s mochi. Mix together the shiratama ko rice flour, sugar and approx. 70ml of water. When it’s mixed well, cover with wrap and microwave for about 3 minutes (500W).

  3. Mix the gyuhi once more to ensure it’s evenly combined, then pour onto a cooking surface dusted with katakuriko starch. Dust a rolling pin too and roll out the gyuhi until it’s roughly 1/2cm thick, then leave to refrigerate.

  4. Slowly add about 100ml of water to the batter, stop before it becomes too runny, even if you haven’t added it all. Remove the gyuhi from the fridge and cut into 10 evenly sized fish-esque crescent shapes.

  5. Warm up a lightly oiled frying pan over a low heat. Pour in the batter, forming a rough lozenge shape. When the batter begins to bubble, flip over the pancake and cook lightly on the other side, before flipping back.

  6. Add the gyuhi and a dab of red bean paste, then carefully fold the pancake in half to form your fish.

  7. Being extremely careful heat up a metal skewer and use it to scorch little eyes, gills and tail for your fish.

Consigli e maggiori informazioni

-When you mix the shiratamako flour and water add the water to the flour a little at once so that it won’t get lumpy.

Ingredients20160119 26781 1qjvetq

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