Mochimugi Mizu Manju (Barley Water Dumplings)
Chewy, refreshing, and easy to make—perfect for summer. You’ll find yourself reaching for more than one!
材料
| ≪Ingredients≫ | Serves 5 pieces |
| Warabi Mochi Flour | 50 g |
| Mochimugi Flour | 15 g |
| Mochimugi Tea | 300 ml |
| Sugar | 20 g |
| Sweet Red Bean Paste (Tsubuan) | 100 g |
Instructions
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Divide the red bean paste into 5 portions (20 g each) and roll into balls.
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Combine warabi mochi flour, mochi barley flour, sugar, and mochi barley tea. Mix well until smooth, with no lumps (scrape the bottom as it tends to clump).
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Heat the mixture, stirring continuously with a spatula, until it thickens to a sticky, syrup-like consistency. Remove from heat.
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Pour part of the mixture into water-dampened molds, place one bean paste ball in the center, and gently press it down.
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Cover with the remaining mixture to encase the filling, then let cool (do not refrigerate).
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Remove from the molds and serve.
