Gyūhi Mochi: A Delicate Japanese Sweet Treat

Recipe

Gyūhi Mochi: A Delicate Japanese Sweet Treat

Sakura Delights: Gyūhi Mochi - A Blossom of Sweetness

4.5 out of 5

Gyūhi is a traditional Japanese confectionery made from glutinous rice flour and sweet bean paste. This soft and chewy delicacy is often enjoyed during special occasions and festivals in Japan.

Jan Dec
Dessert› Gyūhi
Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

30 minutes

Cooking time

0 minutes (no cooking required)

Total time

30 minutes

Yields

12 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if using vegan sweet bean paste), Gluten-free (if using gluten-free glutinous rice flour), Nut-free, Dairy-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

Nutrition

  • Calories (kcal / KJ): 120 kcal / 502 KJ
  • Fat (total, saturated): 0g, 0g
  • Carbohydrates (total, sugars): 28g, 10g
  • Protein: 2g
  • Fiber: 1g
  • Salt: 0g

Preparation

  1. 1.
    In a mixing bowl, combine the glutinous rice flour and sugar.
  2. 2.
    Gradually add water to the mixture while stirring continuously until a smooth and sticky dough forms.
  3. 3.
    Divide the dough into smaller portions and add natural food coloring to each portion if desired.
  4. 4.
    Dust a clean surface with potato starch and knead each portion of dough until it becomes smooth and elastic.
  5. 5.
    Flatten each colored dough portion and place a small amount of sweet bean paste in the center.
  6. 6.
    Fold the edges of the dough over the filling and gently pinch to seal.
  7. 7.
    Roll the filled dough into a ball shape, ensuring the filling is completely enclosed.
  8. 8.
    Repeat the process with the remaining dough and filling.
  9. 9.
    Dust the finished Gyūhi mochi with potato starch to prevent sticking.
  10. 10.
    Serve and enjoy!

Treat your ingredients with care...

  • Glutinous rice flour — Make sure to use glutinous rice flour specifically made for mochi to achieve the desired texture.
  • Sweet bean paste — You can use either red bean paste (anko) or white bean paste (shiroan) based on your preference. If making your own, ensure the paste is smooth and free of lumps.

Tips & Tricks

  • To prevent the dough from sticking to your hands, lightly coat them with potato starch.
  • Experiment with different natural food colorings to create a visually stunning assortment of Gyūhi mochi.
  • If the sweet bean paste is too sweet for your taste, you can reduce the amount used or mix it with a small amount of unsweetened bean paste.

Serving advice

Gyūhi mochi is best enjoyed fresh and at room temperature. Serve it on a beautiful Japanese lacquerware plate or a traditional wooden tray to enhance the visual appeal.

Presentation advice

Arrange the Gyūhi mochi on a platter in a visually pleasing pattern, showcasing the vibrant colors. Garnish with edible flowers or a sprinkle of powdered sugar for an extra touch of elegance.

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