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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 Guidelines For Living Green And Lowering costs Inside the Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. Those days are over, and it appears we all recognize our role in stopping and possibly reversing the damage being done to our planet. According to the industry experts, to clean up the natural environment we are all going to have to make some changes. Each and every family must start making changes that are environmentally friendly and they must do this soon. Here are a number of tips that can help you save energy, mainly by making your kitchen area more green.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Environmentally friendly living just isn’t that difficult. Typically, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to mochi crepe with tsubu-an recipe. To make mochi crepe with tsubu-an you only need 7 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Mochi Crepe with Tsubu-an:
  1. Prepare 1/2 cup Rice Flour
  2. Use 1/2 cup Glutinous Rice Flour
  3. Take 1 tablespoon Sugar *optional
  4. Use 1 pinch Salt
  5. Provide 2/3 cup Water about
  6. Take Matcha Powder *optional
  7. Provide 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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