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Kuri-kinton Yukimi Daifuku ｜ kattyanneru / Katchanneru-san's recipe transcription

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kattyanneru

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Ingredients

切り餅 : 2個
栗きんとん : Appropriate amount
生クリーム : 80ml
グラニュー糖 : 6g
砂糖 : 小さじ2
水 : 大さじ2
片栗粉 : 適量

Time required

minutes

Procedure

1) 栗きんとんを包む 00:42
Put fresh cream and granulated sugar in a bowl and whisk with a whisk.
Spread the cream on the wrap and put about 1 teaspoon of kuri-kinton in the center.
Wrap the kuri-kinton in fresh cream using a wrap.
After wrapping, chill in the refrigerator for 1-2 hours to harden.
2) ラップを外す 01:26
When the cream has hardened, remove the wrap.
After removing the plastic wrap, keep it in the freezer.
3) Heat the cutted rice cake 01:39
Put the cutted rice cake in a heat-resistant container, add sugar and water, and heat it in a 600w microwave oven for 1 minute and 30 seconds.
When the mochi is soft, knead it with a spatula.
Spread the potato starch on a plate, take out the kneaded mochi, and tear it by hand to divide it into three equal parts.
Spread on plastic wrap to a size that can wrap the cream of 2.
4) 生クリームと合わせる 02:23
Take 2 out of the freezer and place it in the center of the stretched rice cake.
Wrap the mochi around the cream while wrapping it in a wrap.
Cool it in the freezer for about 20 minutes so that the mochi does not harden, and you're done.

Point

・ Potato starch can be replaced with rice cake flour.
・ Divide the cream into 3 equal parts like the cutted rice cake.
・ If the mochi becomes too hard when it is cooled in the freezer at the end, leave it at room temperature.
・ It is recommended to add sweet osechi such as black beans, which goes well with fresh cream.