【Wagashi】Mizunazuki
Overview
June in the Japanese calendar enters the rainy season, and it rains almost every day, so it is called Shuiwuzuki. As the name suggests, it is a summer snack. It will taste better after being refrigerated
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Ingredients
Steps
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Mix 15g glutinous rice flour and 25g kudzu root powder
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Add 170ml of water and mix well
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Add sugar and sifted flour and mix well
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Preparing the steamer for boiling water
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Sieve the mixed batter to ensure there are no lumps
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Pour 2/3 of the batter and steam over medium heat for fifteen minutes until the batter solidifies
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Spread honey red beans evenly on the surface
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Pour in the remaining 1/3 of the batter and steam over medium heat for about fifteen minutes until the surface solidifies
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After it cools, take it out and cut it into pieces. Personally, I feel that it tastes softer, glutinous and sweeter when placed in the refrigerator for 2 hours
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You can enjoy the simple water moon with honey bean flavor
