Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, walnut yubeshi (sweet rice cake with walnuts). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Walnut Yubeshi (Sweet Rice Cake with Walnuts) is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Walnut Yubeshi (Sweet Rice Cake with Walnuts) is something which I’ve loved my entire life. They’re nice and they look fantastic.
Great recipe for Walnut Yubeshi (Sweet Rice Cake with Walnuts). Since I wanted to make this for my mother, I looked at a variety of recipes, but they all used sugar syrup. It seemed wasteful and a bother to buy sugar syrup just to use a small amount, so I combined a bunch of recipes to come up. Since I wanted to make this for my mother, I looked at a variety of recipes, but they all used sugar syrup.
To begin with this recipe, we must prepare a few ingredients. You can cook walnut yubeshi (sweet rice cake with walnuts) using 6 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Walnut Yubeshi (Sweet Rice Cake with Walnuts):
- Get 100 grams Shiratamako
- Prepare 150 grams Lukewarm water
- Take 70 grams Brown cane sugar
- Make ready 1/2 tbsp Soy sauce
- Get 40 grams Walnuts
- Prepare 2 tbsp Kinako
Place the sesame seeds into a suribachi mortar and grind the seeds until smooth. Crush them with the surikogi pestle. Continue grinding the mixture until it has a slightly grainy texture. The first layer will sink a bit.
Instructions to make Walnut Yubeshi (Sweet Rice Cake with Walnuts):
- Microwave the walnuts for 2 minutes. For whole walnuts, microwave for 3 minutes, then finely crush.
- Dissolve the shiratamako, brown cane sugar, and soy sauce in lukewarm water, then mix well.
- Put the mixture into a heat-resistant bowl, wrap in plastic, then microwave for 2 minutes, and mix well until evenly incorporated.
- Add the walnuts and kinako to the mixture, mix, then microwave again for 2 minutes. It will start to turn brown.
- Stir well, then spread out the mixture onto a tray coated in katakuriko, then cool to set. Now, all you have to do is cut.
- After microwaving, it is very hot, so be careful not to burn yourself. I let it sit a while before spreading it out. Then chill in the refrigerator.
- This is the granulated brown cane sugar I used.
- Sprinkle on some kinako and enjoy!
Continue grinding the mixture until it has a slightly grainy texture. The first layer will sink a bit. Top with a second layer, followed by the chopped walnuts. Gently drizzle the rest of the cake batter over the top, submerging the red bean paste and walnuts. How to cook the sweet rice.
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