Japanese wagashi---bunny yam snack

Overview

In Japan, we can see the imprint of Chinese culture everywhere. For example, when walking on the street, the Chinese characters are reflected in the eyes, the habit of humility and courtesy in daily etiquette, and the ramen, pot stickers, dumplings, etc. that appear more or less in three meals a day. History, culture, social culture and food culture are intertwined and inseparable. When we celebrate our traditional festivals step by step every year, would you know that in Japan, we also celebrate the Spring Equinox, Autumnal Equinox, Dragon Boat Festival, Chinese Valentine's Day, Mid-Autumn Festival and even the Double Ninth Festival. The Mid-Autumn Festival is coming soon, and many people are trying to make mooncakes at home. Mooncakes are our traditional Mid-Autumn Festival food. In Japan, the traditional Mid-Autumn Festival food is glutinous rice dumplings, and there are also wagashi shaped like little white rabbits. Because the Mid-Autumn Festival is always closely related to the little rabbit! Our Mid-Autumn bunny is making medicine under the osmanthus tree on the moon, while the Japanese Mid-Autumn bunny is making sticky cakes and glutinous rice dumplings under the tree. Are they two very interesting little rabbits of different nationalities? Today I will share with you how to make little rabbits and fruits. In fact, it is very simple. It is to mix rice flour with water and yam slurry to form a dough, and then wrap your favorite fillings in the middle. Traditionally, it is filled with bean paste filling. Finally steam it, let it cool and then paint it like a bunny! In Japan, a variety called Yamato yam is generally used to make this wagashi. The flesh is white and firm, and there is not as much pulp as ordinary long yam. However, this kind of yam may not be available in other countries except Japan, so I used ordinary long yam instead. The effect is also very good! Try to use water-milled rice flour as much as possible. Note that it is rice flour, not glutinous rice flour.

Tags

• pastries
• picnic
• foreign cuisine
• children
• japanese food
• summer recipes
• children's day
• dinner
• bean paste filling
• chocolate pen
• long yam
• sugar
• water-milled rice noodles
• red pigment

Ingredients

Steps

1. 1 Wash and peel the long yam

   

2. 2 Wash and peel the long yam

   

3. 3 Grind into a fine pulp.

   

4. 4 Grind into a fine pulp.

   

5. 5 Mix 20G granulated sugar and yam slurry evenly, then sift in the rice flour in two or three times.

   

6. 6 Use a soft spatula to turn the yam slurry and rice flour from all sides to the center, and finally knead it into a dough that is about as hard as an earlobe. The amount of rice flour used should be adjusted appropriately according to the thickness of the yam slurry.

   

7. 7 Divide the bean paste filling into 10 equal portions in advance. Divide the yam and rice flour dough into ten equal portions. Roll the yam rice flour dough into a thin round shape and wrap it in a bean paste dough.

   

8. 8 Divide the bean paste filling into 10 equal portions in advance. Divide the yam and rice flour dough into ten equal portions. Roll the yam rice flour dough into a thin round shape and wrap it in a bean paste dough.

   

9. 9 After pinching it, arrange it into a shape that is slightly narrower at one end and wider at the other.

   

10. 10 After pinching it, arrange it into a shape that is slightly narrower at one end and wider at the other.

    

11. 11 After everything is kneaded, put it into a plate. After boiling water in the pot, put the kneaded dough and cover it with a lid to steam for 10 minutes.

    

12. 12 After steaming, take it out and let it cool. Finally, use a chocolate pen to draw the ears and use red paint to dot the eyes.