Mochiuma exquisite "Chikuwabu Canelé" recipe

Introducing the exquisite recipe "Chikuwabu Canelé" using Chikuwabu. The outside is crispy and the inside is firm. A dish that spreads the flavor of lamb.

■ Materials

Chikuwabu 1/2
Butter 10g (0.35oz)
1 tablespoon rum
1 tablespoon maple syrup
Vanilla extract Appropriate amount of powdered sugar as you like

* Refer to the recipe posted on Takato

■ How to make

1. Cut the chikuwabu (1/2) into three equal parts. I think the length will vary depending on the chikuwabu, so a bite size is OK.

2. Put chikuwabu and water in a heat-resistant container and heat in a microwave for 5 minutes.


3. Discard the water and soak in 10 g of butter, 1 tablespoon of rum, 1 tablespoon of maple syrup and vanilla extract for 5 minutes.


4. While entwining the liquid, bake the entire surface in a frying pan. It is easy to burn, so if you roll it on the way, ○. It is recommended to use a small frying pan to entangle the liquid well.



5. Serve on a plate and sprinkle with powdered sugar or add fruit to finish as you like!

■ Outside potash, inside mochi!

The freshly made chikuwabu canelé is crispy on the outside and chewy on the inside! It has a texture that is a bit like churros. It's delicious even if you like chasing maple syrup! It's perfect for tea and coffee ♪


If you feel a rut in your usual chikuwabu dishes, please try "Chikuwabu Canelé". How about a holiday snack?