昨日、牛乳かんを作った後、娘が「ミルク餅も食べたい！」と言い出しました。ミルク餅は小さな子供にお母さんが作ってあげるようなお菓子ですが、とても美味しいし、試す価値があると思います。RecipeGulletにもレシピーを載せてあります。
It should be noted that when I say sugar, I mean Japanese sato, or johakuto, which contains invert sugar and feels moist. This type of sugar is mainly used in Japanese cooking. The photo below shows a pack of sato (right) and sato in a container (middle). Shown on the left is katakuriko (potato starch).
私が「砂糖」と言う場合、それは日本の砂糖、すなわち「上白糖」（じょうはくとう）で、これには転化糖が含まれ、湿った感じです。この種の砂糖が日本料理では主に使われます。下記の写真は袋に入った砂糖（右）と容器に入った砂糖（中央）を示しています。左にあるのは片栗粉（じゃがいものでんぷん）です。
This silverware plate has an ume (Japanese plum) tree drawn on it.
この銀食器には梅の木が描かれています。
Believe me, it's tasty!
信じて下さい。美味しいですよ！
2 comments:
I'm a mochi novice, and I've only decided to try my hand at it after seeing it made while in Korea two weeks ago.
Have you ever heard of the "pounding" being done in a food processor? I tried that tonight; after making the rice (mochi gome, found at the Korean market here in Los Angeles), I scooped it into the processor and buzzed away while adding a bit of water here and there. It ended up really sticky and thickly viscous. I don't know what to do from here, as I don't that I can shape it into anything. Anyway, it's going to be fun exploring how to make it somewhat decent.
--Brent
Brent: I didn't know of such a method, but a quick google search has yielded some recipes. A simple one is to mix uncooked mochi rice with water at a ratio of 1:1.5 in a food processor, process the mixture for 8 min., transfer it into a heat-resistant dish, and heat it in a microwave.
So, what have you done with your sticky mochi? I think you you can drain excess water by some means or other.
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