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| hagi [13.04.2026:1551] – created aequivinius | hagi [14.04.2026:2353] (current) – aequivinius | ||
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| * In winter, 北窓 | * In winter, 北窓 | ||
| * It's not truly もち dough, because it still has some texture; and often mixes glutinous and non-glutinous rice. | * It's not truly もち dough, because it still has some texture; and often mixes glutinous and non-glutinous rice. | ||
| - | * Can be coated in just あん, but also ごま・青のり・きな粉 (mixed with sugar)・ずんだ・walnuts... | + | * Can be coated in just あん, but also ごま・青のり・きな粉 (mixed with sugar)・ずんだ・walnuts... (But 青のり I found absolutely sickening, even if diluted in きな粉 🤢). For ごま and walnuts, grind them up in a すり鉢 with some soy sauce and sugar. |
| + | |||
| + | ===Recipe=== | ||
| + | * 140 gr 餅米 | ||
| + | * 200 gr water | ||
| + | |||
| + | Sit overnight, then cook with a very good pinch of salt. Pound, but leave some texture. | ||
| + | |||
| + | * 25 gr of あん for wrapping around the もち, or 17 gr if its the other way around. | ||
| ===作り方=== | ===作り方=== | ||
| * You can 絞り them with a 茶巾 (or plastic wrap) to make them somewhat oval shaped. | * You can 絞り them with a 茶巾 (or plastic wrap) to make them somewhat oval shaped. | ||
| * Traditionally, | * Traditionally, | ||