Simple Way to Prepare Perfect Mochi Crepe with Tsubu-an

by Aferrera

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Before you jump to Mochi Crepe with Tsubu-an recipe, you may want to read this short interesting healthy tips about Goodies that provide You Energy.

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One of the most popular snacks is natural yogurt. The truth is, many people will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt helps make a wonderful snack, nevertheless. It is a protein-rich supply of nutritious minerals and vitamins. Easily digestible, yogurt can also help your digestive tract work appropriately depending upon the culture used to produce it. Yogurt unites perfectly with nuts as well as seeds. This minimizes your sugar intake without minimizing the taste of your snack.

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We hope you got insight from reading it, now let’s go back to mochi crepe with tsubu-an recipe. You can cook mochi crepe with tsubu-an using 7 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Mochi Crepe with Tsubu-an:

  1. Prepare 1/2 cup of Rice Flour.
  2. You need 1/2 cup of Glutinous Rice Flour.
  3. Take 1 tablespoon of Sugar *optional.
  4. Get 1 pinch of Salt.
  5. Take 2/3 cup of Water about.
  6. Prepare of Matcha Powder *optional.
  7. Provide of Tsubu-an for filling *It’s easy to make! See my 'Tsubu-an' recipe.

Steps to make Mochi Crepe with Tsubu-an:

  1. Combine Flour, Sugar, Salt and Water and mix well. It should be like pancake batter, not too runny like crepe batter. If you want to add Matcha Powder, add only small amount..
  2. Note: Rice Flour and Glutinous Rice Flour are available from most Asian Grocery Stores. Some supermarket stores sell them, too. These are the ones I use. Obviously not Japanese products, but easy to find and good enough for this recipe..
  3. Heat Non-stick Frying Pan. When it is hot, reduce heat to low..
  4. Pour in some batter to make a small crepe, about 10cm in size which is easy to flip over..
  5. This batter won’t bubble on top. As soon as the bottom is cooked & hard enough, flip it over. If you wait for too long, the top side will turn dry. You need to flip it over while the top side is still moist, especially the edges..
  6. When it is cooked, remove it from Frypan before it gets browned. Place on a plate and let it cool. The first one is a bit of a test, so adjust the batter by adding more flour or more water. You might need to adjust the heat as well..
  7. Continue cooking with the remaining batter. The crepes are very sticky. Do not stack them..
  8. Place some Tsubu-an (sweet red bean paste) on the crepes and fold them in half and again..

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