"Coffee Shiruko" recipe! Easy with instant coffee

Introducing the recipe for "Coffee Shiruko" that you want to eat in the cold season. The sweetness of this red bean is tightened by the bittersweetness of coffee, which is an adult taste. It is fragrant and has a good aftertaste, which makes you want to eat it again and again.

Coffee shiruko

material

Click here for what to prepare.

1 tablespoon of instant coffee
Hot water 150cc
Red bean paste 150g (5.29oz)
1 piece of rice cake

You can prepare your favorite toppings such as chestnuts and vanilla ice cream if you like.

How to make

Add boiling water to instant coffee to make coffee.


Put coffee and red bean paste in a pan and heat it over low heat to melt it.


Cut the cut rice cake into a size that is easy to eat and bake it in a toaster. Alternatively, you can put it in a heat-resistant container filled with water so that the rice cake becomes a single piece, wrap it, and heat it in a microwave oven (600W) for about 1 minute. A toaster is crispy and fragrant, and a microwave oven is plump and smooth.


Serve warm coffee and mochi in a bowl and you're done!

What is the taste of coffee?

The richness and bitterness of the fragrant coffee blends with the sweetness of the bean paste, making it insanely delicious! There is a sweetness that wraps the tongue smoothly, but the bitterness tightens the aftertaste by chasing this, so it seems that you can eat as much as you want. I want to carry the soup alone in a water bottle.



For those who want to be a little more elaborate, it is recommended to make Shiratama-dango using Shiratama-ko instead of cut rice cake. The smooth texture and chewy texture go well with coffee bean paste!