Recipe of Speedy The Best Gyuuhi (Sweet Rice Cake Dough)

Hello everybody, it's Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Recipe of Award-winning The Best Gyuuhi (Sweet Rice Cake Dough). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from The Best Gyuuhi (Sweet Rice Cake Dough), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare The Best Gyuuhi (Sweet Rice Cake Dough) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can cook The Best Gyuuhi (Sweet Rice Cake Dough) using 4 ingredients and 11 steps. Here is how you can achieve that.

This recipe is the result of many experiments to come up with a very versatile and easy to handle gyuuhi. Adjust the microwave time depending on your microwave oven, as it varies by brand. For about 200 g worth. Recipe by Jun13

Ingredients and spices that need to be Take to make The Best Gyuuhi (Sweet Rice Cake Dough):

1. 50 grams Mochiko (or shiratam-ko)
2. 80 grams Castor sugar
3. 100 ml Water
4. 1 Katakuriko or cornstarch (to knead and shape the dough)

Instructions to make to make The Best Gyuuhi (Sweet Rice Cake Dough)

1. In a microwave-safe bowl, add water little by little to the rice flour, mixing well to prevent lumps. Add sugar and keep mixing.
2. Cover with plastic wrap and microwave for 2 minutes. Mix with a wet wooden spatula, and microwave for another minute. The photo shows how it looks after the first 2 minutes in the microwave.
3. When the dough is translucent and shiny, moisten the wooden spatula again and use it to spread the dough on a work surface dusted with katakuriko or cornstarch.
4. Dust the top of the dough with katakuriko or cornstarch, and spread out with your fingers. The basic gyuuhi is done.
5. Cool the dough completely, cut into any shape you like, and twist it or tie it into knots to serve as snacks with green tea. If you cut the dough into 6 to 8 portions, you can use it to make daifuku (mochi dumpling filled with anko).
6. The dough can be wrapped up in plastic wrap and stored in the freezer. It won't become completely hard, so you can cut off as much as you need.
7. This is dorayaki with gyuuhi and anko inside.
8. Mix the gyuuhi with shiro-an (smooth sweet white bean paste) to make nerikiri, which can be used to make colorful, tender sweets called jo-namagashi such as a nerikiri nightingale. https://cookpad.com/us/recipes/167824-basic-nerikiri-bean-paste-and-rice-dough https://cookpad.com/us/recipes/167806-nerikiri-rice-dough-and-sweet-bean-paste-nightingale
9. Ice cream wrapped in gyuuhi is delicious. See "Soft Ice-Mochi" -.
10. Increase the sugar by 20 g to make daifuku dough that won't become hard even when frozen. See "Let's Make Yukimi Daifuku" -. https://cookpad.com/us/recipes/167830-yukimi-daifuku-mochi-dumplings-filled-with-ice-cream
11. Gyuuhi can be used in many other sweet dishes such as anmitsu, ice cream, or kakigouri (shaved ice) to make daifuku, gyuuhi zenzai, or sandwiched in bread with anko as anbata-gyuuhi etc.

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So that is going to wrap this up for this special food Simple Way to Make Perfect The Best Gyuuhi (Sweet Rice Cake Dough). Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!