Kabocha Dango (Mochi) The use of this dried rice flour gives dango Also, dango can be made by hand, rendering hammers and steamers unnecessary. Kabocha pudding from the Afternoon Tearoom restaurant in Shinjuku. By the way, Japanese people love purin, which This recipe involves kabocha puree, which can be obtained in a few different ways.

Bahan Membuat Kabocha Dango (Mochi)

1/8 (150 gr) kabocha (labu kuning).
30 gr Raisin (Kismis).
40 gr Cream cheese.
🎃bahan A.
150 gr tahu sutra.
120 gr tepung ketan.
2 sdm gula pasir.

Langkah Memasak Kabocha Dango (Mochi)

Rebus kabocha, hingga kulit bisa di iris (sisa kan kulit u menghias di atas dango),hancurkan kabocha.
Campurkan semua bahan A dg tangan hingga tercampur.
Bagi 5 adonan lalu ambil 1adonan lebarkan, isikan cream chesse dan raisin tutup hingga tidak terlihat isian,bentuk bulat.
Bentuk pinggiran seperti kabocha dg menggunakan plastik ujung sendok.
Masukan dalam panci dg api mendidih, hingga mengapung.
Angkat, masukan dalam air es hingga panasmya hilang.
Lalu hias dg kulit kabocha.
Selamat mecoba, 🤤.

See photos and learn about Korean recipes that use Kabocha (Danhobak) from Maangchi.com. Kabocha is sweet and nutty, with a smooth buttery texture when cooked. it's at it's peak in fall. As a noun mochi is a japanese rice cake made from glutinous rice. Mochi (Japanese: 餅; Chinese: 麻糬) is a Japanese rice cake made by pounding glutinous rice into a paste and molding it into shapes which can be eaten right away, or cured and dried for later use. Mochi is used to make a variety of traditional Japanese sweets, and cooked in soups.

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