Daikon Radish Mochi with Brown Sugar Filling

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   ["Add the kuromitsu syrup to the koshi-an and mix.", "Divide into 4 to 6 portions.", "Combine the shiratamako, katakuriko and raw cane sugar.", "Add the grated daikon radish to this little by little.", "Depending on how much moisture is in the grated daikon radish, you may not need all of the 120 g. When the dough is about the consistency of your ear lobe, knead it well and divide into 4 to 6 pieces.", "Wrap the an filling with the dough, and pan fry them.", "Just wrap and form flattish cakes If you don't know how to wrap them.", """All Year Round, Easy Uguisu Mochi"" -.", "Pan fry the cakes over low-medium heat for 5 minutes.", "When one side is browned turn the cakes over, and pan fry on the other side over low heat covered with a lid for about 8 minutes.", "When both sides are appetizingly browned and shiny, they are done.", "I made four 8 cm diameter cakes this time, but they were too big for my children, so I think 5-6 cakes would work better.", "These are still delicious when cold."]

* Per serving · 4 servings · Values may vary.

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