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Before you jump to Tofu Mochi recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Choosing to eat healthily has incredible benefits and is becoming a more popular way of life. There are many health conditions associated with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. Wherever you look, people are encouraging you to live a more healthy way of living but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. It is likely that lots of people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, however, just making some minor changes can positively impact day-to-day eating habits.
One way to approach this to start seeing some results is to understand that you do not have to alter everything right away or that you need to completely eliminate certain foods from your diet. Even more crucial than wholly modifying your diet is just simply substituting healthy eating choices whenever you can. In time, you will likely discover that you will eat more and more healthy food as your taste buds get accustomed to the change. Over time, your eating habits will change and your new eating habits will totally replace the way you ate previously.
Hence, it should be fairly obvious that it’s not hard to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to tofu mochi recipe. To cook tofu mochi you need 2 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Tofu Mochi:
- Get 1 pack of (*300g) Silken Tofu.
- Provide 100 g of Potato Starch Flour *OR Corn Starch OR Tapioca Starch.
Instructions to make Tofu Mochi:
- Place Silken Tofu and Starch Flour in a heat-proof bowl, use a hand blender or a whisk to mix until smooth (or almost smooth)..
- Cook in the microwave at medium power about 600W for 2 minutes. Mix well, then cook again at medium power for 2 minutes. Cook for extra time if required. *Note: You can tell if it is cooked as the colour changes darker when cooked..
- The gooey paste is very sticky. Use a wet spoon or wet hands to make bite-size balls. Enjoy with your favourite topping and sauce. *Today I served with Kinako Sugar and ‘Tsubu-an’ (Sweet Azuki Paste)..
- *How to make Kinako Sugar: ‘Kinako’ is finely ground Roasted Soy Beans. Mix a same amount of ‘Kinako’ and Caster Sugar with 1 pinch Salt..
- *Other Topping Suggestions: Muscovado (Dark Brown Sugar) Syrup and ‘Kinako’, Cinnamon Sugar, Matcha Sugar, Condensed Milk, Caramel Sauce, Chocolate Sauce, Matcha Syrup, or etc..
- Savoury Flavours: Soy Sauce & Sushi Nori, grated Daikon & ‘Ponzu’, Cheese & Soy Sauce, ‘Natto’, or etc..
I've made a big batch of anko for daifuku mochi and as a filling on its own. Apart from that I have no other ideas. For making the best mochi, my personal choice is always shiratamako. However, mochiko is more Can I substitute Mochiko with other rice flour? If you're trying to make Japanese sweets like mochi or.
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