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Recipe of Ultimate Sesame Tofu using Warabi Mochiko

By Simply Recipes 27 April 2020
Recipe of Ultimate Sesame Tofu using Warabi Mochiko
Recipe of Ultimate Sesame Tofu using Warabi Mochiko

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Sesame Tofu using Warabi Mochiko. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Sesame Tofu using Warabi Mochiko Recipe. With warabi mochiko or warabi starch, I was able to make a delicious tofu without using kidzu. If you like sesame, you can add more of it.

You can have Sesame Tofu using Warabi Mochiko using 5 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Sesame Tofu using Warabi Mochiko

  1. Prepare 50 grams of Warabi mochiko.
  2. It’s 2 tbsp of Sesame paste.
  3. Make ready 400 ml of Water.
  4. Take 1 pinch of Sugar.
  5. Make ready 1 dash of Salt.

It doesn't make much difference whether you add the.Yeager, is from Isaac & Nicole's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com.Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook.I wrote about the use of kuzu powder in the goma dofu (sesame tofu) recipe.

Sesame Tofu using Warabi Mochiko step by step

  1. Combine all ingredients and heat. Stir the mixture with a wooden spatula..
  2. Remove from heat when it becomes translucent and thick. Transfer into a container and let it cool..
  3. Once it hardens, cut into any size and serve with a side of wasabi..

If you like sesame, you can add more of it.It's also good to use ground toasted sesame seeds.I used the type of warabi mochiko for making desserts.

This time it's a very traditional, simple sweet dish using kuzu.Kuzumochi are sticky 'mochi' cakes made with just kuzu powder, sugar and water.The texture is somewhere in between gelatin and mochi made from rice flour - wobbly but not too sticky.It's traditionally served chilled, so it makes an interesting, gluten.Warabi starch I used for this recipe is "warabi mochiko", the sweet potato starch type.

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