Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, "chatsū" japanese confectionery. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for "Chatsū" Japanese Confectionery. To use up the leftover anko, you can make a quick green tea accompaniment in a skillet. They can be stored in the freezer, so it's ok if you have made too many of them. Use up the leftover anko! [Important] Make sure to dust with flour. "Chatsū" Japanese Confectionery instructions.

"Chatsū" Japanese Confectionery is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. "Chatsū" Japanese Confectionery is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook "chatsū" japanese confectionery using 10 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make "Chatsū" Japanese Confectionery:

1. Prepare 80 grams ◎ Cake flour
2. Get 2 tsp ◎ Matcha
3. Get 1/3 tsp ◎ Baking powder
4. Prepare 250 grams Koshi-an
5. Get 1 Egg white
6. Make ready 30 grams Trehalose (or sugar)
7. Make ready 1 tbsp Black sesame seeds
8. Make ready 1/2 teaspon Tea leaves (I used powdered green tea - konacha)
9. Prepare 2 tbsp Cake flour for dusting
10. Take 1/4 tsp Vegetable oil

Use up the leftover anko! [Important] Make sure to dust with flour. Here is how you achieve it. Peanut powdered mochi (花生麻糬): If you've been to Japan, then you're familiar with mochis - glutinous rice balls. In Taiwan, vendors sell them dipped in peanut powder and brown sugar.

Steps to make "Chatsū" Japanese Confectionery:

1. Roast the black sesame seeds.
2. Combine the koshi-an and the roasted sesame seeds.
3. Wrap it with plastic wrap (make it into a long stick about 20 cm).
4. Using a dough scraper, divide the koshi-an into 12 equal potions.
5. Roll the koshi-an into balls.
6. Mix the egg white and sugar until thick. Sift in the ◎ dry ingredients, and combine well with a spatula.
7. Once the dough looks sticky like this, the mixing is done. Transfer to a dusted working surface.
8. Roll out the dough into a flat stick about 20 cm long, and divide into 12 equal pieces with a dough scraper.
9. Roll out the divided dough into balls.
10. Dust your hands with flour and place the dough onto it. Stretch the dough out into a circle by gently patting it. [Important] Use a generous amount of flour to dust the dough or it will be sticky.
11. Place the dough over the koshi-an. Flip it and start sealing the dough. [Important] If the dough starts to get sticky, dust with flour occasionally!
12. This dough is very elastic. So do not worry if it seems like the dough won't be enough to seal it. Just relax and slowly gather the dough and it will seal.
13. Make a circle with your fingers and make an edge.
14. Add the powdered green tea on top. Make sure to dust the container and place in the dough, so it won't stick to the container. If you are storing the dough, freeze it at this point without the powdered green tea.
15. Heat the vegetable oil in a skillet over low heat, pan-fry the dough on the top-side first. Cook them slowly.
16. Once they are golden brown, as shown in the photo, they are done.

Peanut powdered mochi (花生麻糬): If you've been to Japan, then you're familiar with mochis - glutinous rice balls. In Taiwan, vendors sell them dipped in peanut powder and brown sugar.

So that’s going to wrap this up with this special food "chatsū" japanese confectionery recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!