Mizunoyue

Name: Mizunoyue
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 55g Low-gluten flour; 20g Glutinous rice flour; 30g Arrowroot; 75g Caster sugar; 170g water; 100g Honey bean

by Ms half sugar

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Shui Wuyue (みなづき) The name for June in the old Japanese calendar in ancient times, and it is now another name for June in the Japanese Gregorian calendar. Japan enters the rainy season in June, and it rains almost every day, so it is called Mizuki. As the name suggests, it is a kind of wagashi eaten in summer. There is no need for shaping, just cut into triangles after steaming.

Ingredients

Mizunoyue

1. Mix all the main ingredients and stir evenly in a circular motion.

2. Go through a sieve to make sure there are no lumps.

3. Pour 2/3 of the batter into the container.

4. Cover the lid and steam in a pot on high heat for 10 minutes.

5. The steamed part is solidified and taken out and sprinkled with honey beans.

6. Pour in the remaining batter.

7. Replace the lid and steam on high heat for 15 minutes.

Tips:
The steaming time of the whole process is adjusted according to the situation. The container is best smeared with a layer of oil to prevent sticking. It is more practical after refrigeration.