Glenn A. Sorei Pereira
GAPereira@aol.com

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Hanabiramochi

Ingredients:

gyuhi skins
shiratamako (sweet rice flour) - 50gm (1.76oz)
water - 100cc (0.4C.)
joshinko (rice flour) - 70gm (2.46oz)
water - 130cc (0.52oz)
sugar - 100gm (3.52oz)
mochiko - as needed
gobo (burdock root) - as needed
carrot - as needed
red coloring - enough to make some of the dough pink (or separate batch)

misoan (miso flavored sweet bean paste)
saikyo miso (sweet "Kyoto" miso) - as needed to personal taste
lima beans or Japanese tebo beans - 1 to 3 pounds
sugar - as needed to personal taste
mizuame or light Karo corn syrup - 5 or more tablespoons

gobo no satozuke (candied burdock root)
gobo - depending on how many sweets are being made
carrots - depending on how many sweets are being made
water - enough to cover gobo/carrot
sugar - double the water plus more

Preparation:
gobo no satozuke
(carrot can also be done at same time if used)
1. Wash and peel gobo and cut into lengths so that it will extend beyond both
edges of the gyuhi rounds by about 1/2cm on each side when placed on the
middle of the round and 2 or 3cm square.
2. After cutting, soak in water for 1/2 hour and then steam until soft through (if
undercooked at this point and you proceed there will be no way to correct
so you will have to begin again).
3. Dissolve 2 parts of sugar in 1 part of water in a pan and place gobo in and
bring to a low boil (do not boil too strongly so as to raise the syrup to the
candy stage).
4. The quantity of sugar/water syrup should be enough to cover gobo.
5. Cook for about 15 minutes to 1/2 hour and remove from heat and cool with
gobo remaining in the sugar/water syrup.
6. When completely cool add a couple of tablespoons of sugar to the pan and
bring to the boil again to dissolve the newly added sugar.
7. Remove from heat and cool.
8. Repeat this process about 10 more times over two or three days. each time
adding more sugar.
9. During the final cooking have a dish of fine granulated sugar ready.
10. Using chopsticks lift 2 or 3 pieces of gobo from pan and allow excess sugar
solution to drip off.
11. Place in dish with sugar and completely cover.
12. Lift out gobo and place on flat tray and let cool.
(Note - Do not let gobo cool after last cooking but make sure to place it in the
granulated sugar while hot.)

misoan (miso flavored sweet bean paste)
1. Follow regular an recipe except add saikyo miso to an after sugar is added.
Add miso to personal taste.
2. Misoan should be very soft unlike an that is molded.

gyuhi skins
1. This recipe makes about 10 to 14 skins.
2. Combine shiratamako and 100 cc of water.
3. Combine joshinko and sugar in 130 cc of water and mix well to dissolve all
lumps.
4. Combine the shiratamako and joshinko mixtures and cook over medium
heat until it gets very thick and doughy.
5. Place the mixture that is now quite thick on a piece of Saran Wrap, or other
cellophane wrap, lightly dusted with mochiko to prevent sticking.
6. Carefully fold the four sides over the dough, one at a time, pressing gently to
eliminate all air bubbles.
7. The wrap should have no air spaces between it and the dough.
8. Steam for about 10 minutes or until cooked completely through.
9. (If the mixture is spread flat on the wrap it will cook quickly and completely
through.)
10. Remove from steamer and let cool for a few minutes to make handling
easier (separate small amount to be tinted pink or make a separate pink
batch).
11. While still hot , roll flat on a board covered with mochiko to prevent sticking.
12. Roll out to about 2 or 3mm (1/8" - 3/16") thick.
13. Continue to use mochiko on board and roller to prevent sticking but being
careful not to use too much.
14. Flour a round shaped cutter or the rim of a rice bowl, about 10 -12cm (4") in
diameter, and cut out rounds of the dough.
15. Place on flat surface until ready to assemble.

Assembly:
1. Tint some of the gyuhi dough pink and roll and cut into diamond shapes.
2. Place a pink diamond on a round white gyuhi skin.
3. Place one carrot and one gobo on center of diamond/round (or just 2 gobo).
4. Place spoon full of misoan on top of gobo/carrot.
5. Gently fold over gyuhi in half making sure the top covers the bottom.
6. Be sure to dust off excess mochiko.
7. For best results hishihanabiramochi should be assembled just before
serving.

Note:
Double recipe for gyuhi will make about 28 rounds and 1/2 recipe tinted pink will make about 28 diamond shapes.
Never enough gobo or carrot ... at least 4 or 5 lengths because extra can be used as higashi (dry sweets).
Put either or both in air tight container and as higashi they will last a long time.

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