[wagashi] Mizunoyue

[wagashi] Mizunoyue

1. Mix 15g of glutinous rice flour and 25g of kudzu root flour

2. Add 170ml of water and stir well

3. Add white sugar and sifted low powder, mix well

4. Steamer boiling water preparation

5. Sieve the mixed dough to ensure no agglomeration

6. Pour 2/3 of the batter, steam on medium heat for 15 minutes until the batter is set

7. Spread honey red beans evenly on the surface

8. Pour in the remaining 1/3 of the batter and steam on medium heat for about 15 minutes until the surface is solidified

9. After cooling, take it out and cut into pieces. Personally feel that it will be softer and sweeter in the refrigerator for 2 hours.

10. You can enjoy the simple water moon with the fragrance of honey beans

Tips:

Because of the honey red beans, the amount of sugar in the recipe can be increased or decreased according to personal preference.
1. After washing the red beans, soak them in clean water overnight (or 7-8 hours)
2. Put the soaked red beans into a pot and boil on high heat for 2-3 minutes, then strain off the water. (Removes the beany smell)
3. Add water again, after the high heat boils, turn to low heat (to avoid blooming) and simmer for about 30 minutes, preferably in a casserole.
4. Spread the cooked red beans into the container with a layer of red beans, a layer of sugar, and a layer of red beans and a layer of sugar.
5. Put it in the refrigerator overnight.