• 2012.1.13
• 　Blog　|　Let's search for Okinawa's delicious food　|

Moochie making

Okinawa has a custom of making muchi (rice cakes) on December XNUMXth of the lunar calendar.

That day is right on New Year's Day this year.

I had a day off the day before, so I made moochie with my aunt for the first time in years (^^)/

Today we will tell you about it!

(Is there a difference from making rice cakes in the mainland?)

--------------

① First, mix rice flour and water properly

Aunt is a cat...

I used to cut sugar cane with my uncle for many years.

My aunt is XNUMX years old, but her grip strength is not half bad!

Make sure to draw flyers properly so that the table doesn't get dirty (^^;)

②In the meantime, I washed

Wipe off this year's selected high-quality moochigasa (shell ginger leaves),

To make it easier to peel off moochie when eating

Soak some kitchen paper in salad oil and apply it to the casa! !

This work is sober and tiring...(^^;)

I have used about XNUMX this year.

③ Next is molding!It might be a fun job :)

Take a handful of moochie, shape it and wrap it in a casa!

For a small casa, use two layers on top of each other!

If you don't wrap it tightly, moochie will stick out when you steam it.

④ And the last is steamed!

Arrange them neatly in the steamer and steam for about XNUMX minutes!

When the color of the casa looks like this, it's steamed!

I tried to eat hot immediately (^ ^)

(It will be easier to peel off if it cools down.)

This moochie is made with hattai powder and sugar instead of brown sugar!

It was supposed to be brown sugar, but...

While I was cooking, my aunt

"Let's use hattai powder instead of brown sugar this year!"

The reason is simple.

Because the powder I bought thinking it was brown sugar was hattai powder (laughs)

It was a bit of a schedule change, but it turned out delicious!

After this, I also made white moochie.

--------------

Once in a while, it's fun to make something by hand while chatting at home~♪