Snow-ball ? Hedgehog ? Lawn ?
Well this is my version of a wagashi (Japanese sweet) popular in this season in Kansai. I don’t know the name – so many varieties exist, not all are named. It’s often yuzu-mochi. Usually it’s flavored with yuzu citrus.
Mine is made with Meyer lemon. So “lemon snow-flake mochi” ?
Mine look really gross compared to what the artisans make. BUT, it tastes much better than the supermarket version. And I know how to improve it in the future.
See the shop version here :
To obtain those refreshing “Summer mochi” texture, 3 types of flour are used :
1. sticky rice starch
2. warabi (bracken)
3. kuzu (arrow root)
Or a combination.
There are slight differences of texture.
The first gives something more like a paste, solid, easy to shape by hand, not transparent. It’s not melty unless you add lots of syrup.
View original post 387 more words