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Mochi Crepe with Tsubu-an
Mochi Crepe with Tsubu-an

Before you jump to Mochi Crepe with Tsubu-an recipe, you may want to read this short interesting healthy tips about Strength Enhancing Treats.

Wholesome eating encourages a feeling of well being. We tend to feel way less gross when we increase our consumption of wholesome foods and reduce our consumption of unhealthy foods. A little bit of pizza doesn’t cause you to feel as healthy as ingesting a fresh green salad. Sometimes it’s tough to find healthy foods for snacks between meals. Shopping for snacks can be a difficult task because you have a great number of options. Why not try some of the following healthy snacks the next time you need some extra energy?

One of the most popular snacks is yogurt. The truth is, many people will substitute a container of yogurt for a healthy lunch-something we do not recommend. As a food, however, yogurt is one of the greatest things you can reach for. It consists of a great deal of calcium, healthy proteins, and B vitamins. Easily digestible, yogurt can also help your digestive tract work correctly depending upon the culture used to make it. Yogurt combines wonderfully with nuts as well as seeds. It’s an easy way to lessen sugar while still enjoying a yummy snack.

There are lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to mochi crepe with tsubu-an recipe. You can have mochi crepe with tsubu-an using 7 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Mochi Crepe with Tsubu-an:
  1. Prepare 1/2 cup Rice Flour
  2. Prepare 1/2 cup Glutinous Rice Flour
  3. Provide 1 tablespoon Sugar *optional
  4. Provide 1 pinch Salt
  5. Use 2/3 cup Water about
  6. Provide Matcha Powder *optional
  7. You need Tsubu-an for filling *It’s easy to make! See my 'Tsubu-an' recipe
Instructions to make Mochi Crepe with Tsubu-an:
  1. Combine Flour, Sugar, Salt and Water and mix well. It should be like pancake batter, not too runny like crepe batter. If you want to add Matcha Powder, add only small amount.
  2. Note: Rice Flour and Glutinous Rice Flour are available from most Asian Grocery Stores. Some supermarket stores sell them, too. These are the ones I use. Obviously not Japanese products, but easy to find and good enough for this recipe.
  3. Heat Non-stick Frying Pan. When it is hot, reduce heat to low.
  4. Pour in some batter to make a small crepe, about 10cm in size which is easy to flip over.
  5. This batter won’t bubble on top. As soon as the bottom is cooked & hard enough, flip it over. If you wait for too long, the top side will turn dry. You need to flip it over while the top side is still moist, especially the edges.
  6. When it is cooked, remove it from Frypan before it gets browned. Place on a plate and let it cool. The first one is a bit of a test, so adjust the batter by adding more flour or more water. You might need to adjust the heat as well.
  7. Continue cooking with the remaining batter. The crepes are very sticky. Do not stack them.
  8. Place some Tsubu-an (sweet red bean paste) on the crepes and fold them in half and again.

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