Minazuki Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Minazuki Also known as Mizuki Keeki.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Mizuki Keeki

Minazuki is a typical dish of Japanese cuisine that consists of a rice cake traditionally served during the month of January. It is made with a mochi rice mass, which is pressed and shaped in the shape of a triangle, and covered with azuki beans.

Mochi rice is a type of glutinous rice, which is boiled and roasted until it becomes a sticky mass. This mass is then shaped in triangle shape and boiled again in hot water. The soft, sticky texture of mochi rice is an important feature of this dish and is what makes it so appreciated by the Japanese.

Minazuki is served with an azuki bean cover, which is a very common type of red bean in Japanese cuisine. The bean is cooked and sweetened with sugar, creating a sweet, soft taste that contrasts with the sticky texture of mochi rice. In addition, the vibrant red color of azuki bean is considered promising in Japan, making Minazuki a popular dish at New Year celebrations and other festive events.

Minazuki is a versatile dish and can be served hot or cold. It can be as a dessert or as a fast and nutritious snack. In addition, there are variations of the dish that replace azuki beans with other ingredients, such as strawberries, matcha (green tea powder) or even ice cream.

Although Minazuki is traditionally served during the month of January, it can be found in restaurants and convenience stores throughout the year in Japan.

Minazuki is a simple dish, but very appreciated by the Japanese. Its sticky texture and sweet taste make it a delicious and unique delight, which can be at any time. If you have the opportunity to try this dish, don't forget to taste this Japanese delight that is so important to the culture and tradition of the country.

Origin and history of Minazuki

The Minazuki dish is a type of Japanese rice cake, which is named after a traditional festival that takes place in June. The delicacies are made with azuki bean paste, which is placed above the rice cake. The tradition of the Minazuki festival originates in the Heian period, when people used to leave the moon-shaped rice cake to thank the gods for the harvest. Over time, the rice cake was being decorated with azuki bean paste, becoming a typical dish of this time of year in Japan.

About the recipe

• Name of the plate: Minazuki
• Name of the dish in English: Minazuki rice cake topped with azuki beans
• Name of the plate in Japanese: 水無月ケーキ
• Name of the Romanian dish: Mizuki Keeki

Information about preparation

• Time to prepare: 20 minutes
• Time of Cooking: 40 minutes
• Difficulty: SIMPLE
• It suits: 12 people
• Occasions: Summer, desserts, snacks

Ingredients – Ingredients

Check out the necessary and optional ingredients MinazukiIt makes sense to improvise

• Minazuki rice cake topped with azuki beans
• 30g of Shiratamako rice flour
• 60g of flour
• 60 g of sugar
• Kuzu Arrowroot Starch
• 200 ml of water
• 100g of sweet azuki beans packed and cooked, drained
• The Optional Ingredients:
• 1 tablespoon of baking powder
• 1 tablespoon vegetable oil
• 1 cup of vanilla extract
• 1 pinch of salt

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Minazuki. Follow the instructions below in the preparation mode or step by step.

Preparation:

Prepare the mixture:

• In a bowl, mix Kuzu arawroot starch and Shiratamako rice flour with 100 ml of water until forming a paste.
• Add the remaining 100 ml of water and squeeze the flour and sugar into the bowl. Mix until you get a homogeneous mixture.
• Reserve about 3-4 tablespoons of this mixture for the cover.

Drawing the mold:

• Put some water in a small rectangular mold (6 x 5 inches) and spread it across the surface.

Add the mixture:

• Toss the mixture into the mold and bring it to steam for approximately 20 minutes.
• To prevent water from falling onto the cake, put a tea towel under the steam cover.
• Remove the steam and gently dry the moisture from the surface with a kitchen roll.

Spread the Azuki beans:

• Distribute the drained azuki beans evenly over the cake.
• Add the reserve 3-4 tablespoons of the cake mixture on top and spread it to cover the entire surface.

Cooking in the steam again:

• Put the cake in the steam again and cook for another 10 minutes.
• Remove the steam and let it cool in the refrigerator.

Cut in pieces:

• When it’s cold, cut the cake into square pieces and then cut each square into triangles.

Tips:

• Feel comfortable adding a personal touch to this recipe, such as adding matcha powder to the cake mix or covering it with different bean pastes.
• You can also add citrus shells on top to give a citrus touch to the cake.

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