| japanese: girls' day - food |
One particular food that is served for Hinamatsuri and is considered very lucky is
steamed rice with red beans. A pink mochi called sakura mochi is filled with red
bean paste, wrapped in a cherry leaf and eaten for dessert.
Guests sit on cushions or zabuton on the floor and are served refreshments on a low
table. Sweet tea brewed with the leaves of Hydrangea hortensia or amacha is
served in the belief that it will keep them in good health. Tri-colored mochi, manju, or
other sweets are served.
steamed rice with red beans. A pink mochi called sakura mochi is filled with red
bean paste, wrapped in a cherry leaf and eaten for dessert.
Guests sit on cushions or zabuton on the floor and are served refreshments on a low
table. Sweet tea brewed with the leaves of Hydrangea hortensia or amacha is
served in the belief that it will keep them in good health. Tri-colored mochi, manju, or
other sweets are served.
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Chichi Dango
4 cups mochiko (gutinus rice flower)
1 can frozen coconut milk
2-1/2 cups sugar
1 drop red or green food coloring
1-1/2 tsp miso
2 cups water
katakuriko (potato starch)
Mix mochiko and sugar. Dissolve mison
in water and pour into dry ingredients.
Add remaining ingredients and mix
well. Pour into a micro-wave proof pan
or tube pan sprayed with non-stick
cooking spray. Cover with plastic wrap.
Cook on HIGH for 5 minutes. Turn pan
and cook on MEDIUM for 3 minutes, or
until done. Remove to cutting board,
sprinkled with katakuriko. When cool,
cut into bite-sized pieces.
4 cups mochiko (gutinus rice flower)
1 can frozen coconut milk
2-1/2 cups sugar
1 drop red or green food coloring
1-1/2 tsp miso
2 cups water
katakuriko (potato starch)
Mix mochiko and sugar. Dissolve mison
in water and pour into dry ingredients.
Add remaining ingredients and mix
well. Pour into a micro-wave proof pan
or tube pan sprayed with non-stick
cooking spray. Cover with plastic wrap.
Cook on HIGH for 5 minutes. Turn pan
and cook on MEDIUM for 3 minutes, or
until done. Remove to cutting board,
sprinkled with katakuriko. When cool,
cut into bite-sized pieces.
Mugicha
1/2 to 1 cup of roasted barley
1-1/2 to 2 quarts of rapidly boiling water
sugar as desired
Add barley to boiling water. Reduce heat
to simmer and continue to cook for 2-3
minutes. Strain, discarding the barley.
Add sugar to sweeten if desired.
Refrigerate and serve chilled with ice
cubes. This barley tea is believed to be
lower in caffeine than regular tea.
1/2 to 1 cup of roasted barley
1-1/2 to 2 quarts of rapidly boiling water
sugar as desired
Add barley to boiling water. Reduce heat
to simmer and continue to cook for 2-3
minutes. Strain, discarding the barley.
Add sugar to sweeten if desired.
Refrigerate and serve chilled with ice
cubes. This barley tea is believed to be
lower in caffeine than regular tea.
Girls' Day Pink Mochi
Dry ingredients:
3 cups mochiko flour
1 tsp baking powder
2-1/2 cups sugar
Wet ingredients:
2 cups water
1/2 can frozen coconut milk
1 tsp vanilla
Less than 1/4 tsp red food coloring
Mix wet ingredients together in a separate
bowl. Add mixture slowly to dry
ingredients. Oil 9"x13" pan with vegetable
oil. Pour mochi into pan. Seal with foil.
Bake at 325 degree Farenheit for 1 hour
and 20 minutes on bottom rack. Take foil
off and cool overnight. Cut with knife and
use a paper towel to absorb any excess
oil before dusting with potato flour or
cornstarch.
Dry ingredients:
3 cups mochiko flour
1 tsp baking powder
2-1/2 cups sugar
Wet ingredients:
2 cups water
1/2 can frozen coconut milk
1 tsp vanilla
Less than 1/4 tsp red food coloring
Mix wet ingredients together in a separate
bowl. Add mixture slowly to dry
ingredients. Oil 9"x13" pan with vegetable
oil. Pour mochi into pan. Seal with foil.
Bake at 325 degree Farenheit for 1 hour
and 20 minutes on bottom rack. Take foil
off and cool overnight. Cut with knife and
use a paper towel to absorb any excess
oil before dusting with potato flour or
cornstarch.
Strawberry Yokan
4 cups hot water
1 can koshian (smooth bean paste)
2 boxes Jello (strawberry, cherry)
1 can tsubushian (mashed bean paste)
3 pacakges Knox gelatin
Add hot water to Jello and Knox gelatin
and mix until dissolved. Add koshian
and tsubushian and mix well. Pour into
9"x13" pan. Cool, then refrigerate
overnight.
4 cups hot water
1 can koshian (smooth bean paste)
2 boxes Jello (strawberry, cherry)
1 can tsubushian (mashed bean paste)
3 pacakges Knox gelatin
Add hot water to Jello and Knox gelatin
and mix until dissolved. Add koshian
and tsubushian and mix well. Pour into
9"x13" pan. Cool, then refrigerate
overnight.
Tri-Colored Mochi
1 pound mochiko (16 ounce box)
2 cups sugar
1 tsp baking powder
1 can coconut milk (12 oz)
2 cups water
1 tsp vanilla
food coloring (red and green)
In a large mixing bowl, combine mochiko, sugar and baking powder. Blend water,
coconut milk and vanilla. Add to dry ingredients gradually and thoroughly mix with
whisk or spoon. Remove 2 cups of mixture. Add about 3 drops of green coloring.
Pour into greased 9"x13" pan. Cover with foil and bake 15 minutes at 350 degree
Farenheit.
Pour 2 cups white mixture over first layer. Cover with foil and bake 20 minutes. Add
red coloring to remaining mixture and pour over second layer. Cover and bake for 30
minutes. Cool uncovered, preferably overnight. Cover with a dish cloth. Cut with knife
when mochi is totally cooled.
1 pound mochiko (16 ounce box)
2 cups sugar
1 tsp baking powder
1 can coconut milk (12 oz)
2 cups water
1 tsp vanilla
food coloring (red and green)
In a large mixing bowl, combine mochiko, sugar and baking powder. Blend water,
coconut milk and vanilla. Add to dry ingredients gradually and thoroughly mix with
whisk or spoon. Remove 2 cups of mixture. Add about 3 drops of green coloring.
Pour into greased 9"x13" pan. Cover with foil and bake 15 minutes at 350 degree
Farenheit.
Pour 2 cups white mixture over first layer. Cover with foil and bake 20 minutes. Add
red coloring to remaining mixture and pour over second layer. Cover and bake for 30
minutes. Cool uncovered, preferably overnight. Cover with a dish cloth. Cut with knife
when mochi is totally cooled.