Recipe: Perfect Mochi Crepe with Tsubu-an

Mochi Crepe with Tsubu-an.

Mochi Crepe with Tsubu-an very diverse and have ideal sense that unique. Few kinds of Mochi Crepe with Tsubu-an recipes are also enough easy to process and dont pick up lengthy. Even though not everybody likes Mochi Crepe with Tsubu-an food, now some people are got attached and like the various Mochi Crepe with Tsubu-an foods available. This could be seen than the number of restaurants that provide Mochi Crepe with Tsubu-an as one of the dish. You can have Mochi Crepe with Tsubu-an using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Mochi Crepe with Tsubu-an

1. It's 1/2 cup of Rice Flour.
2. Prepare 1/2 cup of Glutinous Rice Flour.
3. You need 1 tablespoon of Sugar *optional.
4. You need 1 pinch of Salt.
5. It's 2/3 cup of Water about.
6. It's of Matcha Powder *optional.
7. Prepare of Tsubu-an for filling *It’s easy to make! See my 'Tsubu-an' recipe.

Mochi Crepe with Tsubu-an instructions

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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