Wagashi "Bekomochi" Specially Curated for Sino Club "Blooming Series"
After all the Mid-Autumn festive fun, why not wind down a little at home and try this chewy red date Bekomochi and a cup of Chinese Lychee Black Tea.
INGREDIENTS:
Joshinko|上新粉 – 160g
Shiratamako|白玉粉 – 90g
Sugar – 70g
Water – 60 cc
Brown Sugar – 70g
Water – ¼ cup
Red Dates (remove pits) – 5 pcs
INSTRUCTIONS:
Prepare white dough. Weigh 80 g of Joshinko and 45 g of Shiratamako in a bowl and mix well.
Put sugar and water in a small pot, stir over low heat. When sugar completely melted in the water, remove from heat. Add the sugar solution to the flour, mix well with a spatula to form a dough.
Prepare brown dough. Remove the pits from the dates. Soak the dates in ¼ cup of hot water for 30 min. Keep the red date water for later use.
Weigh 80 g of Joshinko and 45 g of Shiratamako in a bowl and mix well.
Put brown sugar and 60 cc of red date water in a small pan, stir over low heat. When the sugar completely melted in the red date water, remove from heat. Add the sugar solution to the flour, mix well with a spatula to form a dough.
Place the 2 doughs side-by-side, steam them on medium high heat for 20 minutes. When steamed, place the doughs in separate bowls.
Prepare to knead the white dough. Wet both hands with a bit of water before kneading the dough.
Knead the dough while it is still hot. If it is getting sticky, wet hands with a bit of water and start kneading again. Knead the dough until it is smooth and supple, then cut it into 4 equal parts.
Do the same with the brown dough. Knead the dough until it is smooth and supple, then divide it into 4 equal parts.
Roll each of the white dough into 20 cm thin logs, make 4 of them.
Do the same with the brown dough.
Place the 8 strips of dough on a baking paper, and arrange them in alternating sequence. Trim the edges on both ends.
Use baking paper to roll the dough into a log.
Cut the log into 4 equal parts. Use hand to divide the dough in half.
Use both hands to shape the dough into a small round pastry, make 8 pastries.
Place the pastries in a dish and steam them on high heat for 20 min.
Serve the pastries while it’s hot and pair with Lychee Black Tea. Please eat the pastries on the same day as they will become hard when stored in the fridge.