【ストウブでつくる】抹茶ちぎりパン / 出雲大社 / Matcha Pull Apart Bread / Miki-Neko Kitchen

Ingredients

• 1 cup Glutinous Rice Flour (also called sweet rice flour, sifted)
• 1/4 cup Granulated Sugar (adjust sweetness to taste)
• 3/4 cup Water (room temperature)
• 8 tablespoon Sweet Red Bean Paste (Anko) (smooth, store‑bought or homemade)
• 2 tablespoon Potato Starch (for dusting, prevents sticking)

Instructions

1. Prepare Steamer

   Fill the pot with about 2 inches of water, place the steamer basket inside, and bring to a rolling boil over medium‑high heat.

   Time: PT5M

2. Mix Dry Ingredients

   In the mixing bowl, whisk together the glutinous rice flour and granulated sugar until evenly combined.

   Time: PT5M

3. Add Water and Form Batter

   Gradually pour the water into the dry mixture while whisking until a smooth, pourable batter forms. It should be slightly thick but without lumps.

   Time: PT5M

4. Steam the Mochi Batter

   Transfer the batter to the heat‑proof dish, cover loosely with foil, and place the dish in the steamer. Steam for 20 minutes, or until the mixture turns translucent and a toothpick inserted comes out clean.

   Time: PT20M

5. Cool and Dust

   Remove the dish from the steamer and let it cool for about 5 minutes. Sprinkle potato starch onto a clean surface and turn the mochi onto it, dusting the top as well to prevent sticking.

   Time: PT5M

6. Divide Dough

   With a wet hand, divide the mochi into 8 equal portions and gently flatten each into a 3‑inch circle.

   Time: PT5M

7. Add Red Bean Filling

   Place a tablespoon of sweet red bean paste in the center of each circle, then pinch the edges together to seal, rolling gently into a smooth ball.

   Time: PT5M

8. Final Dust and Serve

   Roll each sealed mochi lightly in potato starch, place on a plate, and serve at room temperature with green tea.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2g

Carbohydrates

28g

Fat

0g

Fiber

1g