Miso Rice Cake Pops!? (Gohei-mochi) Recipe

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Tastemade Studio in Santa Monica

* Recipe * (25 pieces)
How to cook rice
1. Wash 4 go (1200g).
Once, dip in the collected water ,and wash to drop garbage quickly.
After the 2nd, wash with running water, and wash until water stops becoming muddy.

2.Put the washed rice into a sieve and drain off water from it.

3.Put the rice (2) and 860cc water into a heavy pan .

4.Dip it in water for 20 minutes.

5.Heat (4) on high from a medium fire.

6.After boiling, cook for 13 minutes with low heat.

7.Extinguish fire , and steam for 10 minutes with a lid not opened.

8.Stir (7).

9.With a stick that was wet, collapse to the extent that the grain remains a little rice.
This time, it was crushed by winding the wrap to potato masher.

10.Rounding the rice by hand moistened with water, and adjust to the desired shape.
Insert the wet half-split chopstickst.
Dry a ltttle without the wrap.


While drying, make a miso sauce.
11.
Miso Tablespoon 2 (36g) ,
White sesame seed paste Tablespoon 2 (36g),
Soy sauce Tablespoon 2 (34g),
Mirin The tablespoon 2 (34g),
Sugar Tablespoon 4 (38g)
Roasted walnuts (40g)
Mix them and make a miso sauce.

12.Paint the miso sauce to 10.

13.Scorch.

14.ITADAKIMASU.

**25

41200g



860cc

1200cc
20

13
10










236g 236g
234g 234g
438g 40g




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