Ad
related to: mochi red bean paste recipe easy with fresh tomatoes
Search results
Results From The WOW.Com Content Network
Raw, unbaked nama yatsuhashi (生八ツ橋) has a soft, mochi-like texture and is often eaten wrapped around red bean paste (餡, an). The unbaked yatsuhashi (Nama yatsuhashi) is cut into a square shape after being rolled very thin, and folded in half diagonally to make a triangle shape, with the red bean paste inside.
Daifukumochi (大福餅), or daifuku (大福) (literally "great luck"), is a wagashi, a type of Japanese confection, consisting of a small round mochi stuffed with a sweet filling, most commonly anko, a sweetened red bean paste made from azuki beans. Daifuku is often served with green tea. Daifuku (plain type) Daifuku comes in many varieties.
In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi. Though many desserts and sweets date back to the Edo period (1603–1867) and Meiji period (1868–1911), many modern-day sweets and desserts originating from Japan also exist.
Red bean paste (traditional Chinese: 豆沙/紅豆沙; simplified Chinese: 豆沙/红豆沙; Japanese: あんこ or 小豆餡; Korean: 팥소) or red bean jam, [1] also called adzuki bean paste or anko (a Japanese word), [2] is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling ...
Manjū (饅頭/まんじゅう) is not a true mochi, but a popular traditional Japanese confection made of flour, rice powder, buckwheat, and red bean paste. [5] Yōkan (羊羮) is a thick, jelly-like dessert. It is made of red bean paste, agar, and sugar. [5] There are two main types: neri yōkan and mizu yōkan. [56] [57]
Anmitsu: chilled agar jelly cubes served with sweet red bean paste and fruit; Amanattō: simmered azuki beans or other beans with sugar, and dried—amanattō and nattō are not related, although the names are similar. Botamochi: a sweet rice ball wrapped with anko (or an, thick azuki bean paste)
Kashiwa mochi (Japanese: かしわ餅, 柏餅) is a wagashi (Japanese confection) of white mochi surrounding a sweet anko (red bean paste) filling with a kashiwa leaf wrapped around it. [1] Unlike the cherry blossom leaf used in sakura mochi , the oak ( kashiwa ) leaf used in kashiwa mochi is not eaten and used only to symbolize the prosperity ...
Moche (also spelled mochi or muchi; Kapampangan: mutsi) are Pampangan glutinous rice balls with a bean paste filling. Made from galapong (ground-soaked glutinous rice) and filled with mung- or red bean paste, it is shaped into balls or ovals. Bukayo (caramelised grated coconut) may also be used. It is then boiled in water until it floats.