Ingredients

Main Ingredients

1/3 cup of rice

2/3 cup of glutinous rice

Beans 350 grams of filling

Accessories

Soybean flour

Appropriate amount

Sesame seeds

A little

Seaweed

A little

Seasoning

Water

Adequate amount

White sugar

Appropriate amount

How to make Japanese Peony Cake

How to make Japanese Peony Cake-Japanese Hagi Cake:

1. Wash the rice and glutinous rice and soak them in water. More than 1 hour

2. Cook the rice and glutinous rice according to the cooking method and simmer for half an hour (if you like a stronger texture, you can soak the rice overnight and then steam it over high heat)

3. While hot, mix the fine sugar into the rice and mix well

4. Then use a rolling pin to mash the rice until it is slightly battered and sticky but still rice-like

5. Hands Dip the glutinous rice into cold water, divide the glutinous rice into equal portions, and shape the red bean filling into a round shape

6. Knead the glutinous rice flour into a round shape and flatten it, wrap the red bean filling, close it up, pinch tightly, and shape it

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7. Coat the prepared glutinous rice balls with cooked soybean powder, sesame powder, seaweed powder, etc.

How to make cherry blossom milk:

Soak the salted cherry blossoms in water and mix with Boil whole milk together, turn off the heat after boiling, and add a large spoonful of five-color honey beans

Cooking Tips

1. When kneading the glutinous rice balls, both hands need to be dipped in cold water.

2. Eat it on the same day and is not suitable for refrigeration.

3. Change the flour coating according to personal taste. ?

Dish features

1. Hagi cake is a common wagashi in Japan. In autumn, it is called Hagi mochi, and in spring, it is called peony mochi.

2. It is named because it looks like a peony flower blooming in spring. It was introduced to Japan during the Tang Dynasty of my country, but it is no longer the same as our current Chinese peony cake.

3. However, the Japanese style is simpler and more suitable for home production.