{"id":79,"date":"2006-05-18T20:17:35","date_gmt":"2006-05-18T20:17:35","guid":{"rendered":"http:\/\/www.okinawa.com\/blog\/?p=79"},"modified":"2006-05-18T20:17:35","modified_gmt":"2006-05-18T20:17:35","slug":"uchina-nantu","status":"publish","type":"post","link":"https:\/\/www.okinawa.com\/blog\/research\/recipes-food\/uchina-nantu","title":{"rendered":"Uchina nantu"},"content":{"rendered":"

Uchina nantu<\/p>\n

Okinawa Mochi<\/p>\n

Recipe by:Ruth Matsuda <\/p>\n

Ingredients:
4 cups mochiko
3 cups water
1 3\/4 cups sugar
1\/2 tsp. salt
kinako
food coloring (optional) <\/p>\n

Mix mochiko, water, and salt until smooth.  Pour into double thickness<\/p>\n

 <\/p>\n


anma’s <\/font><\/font>kitchen<\/font><\/font><\/font><\/strong>
  <\/p>\n

the cuisine of<\/font><\/font><\/font><\/strong>
<\/div>\n

uchina nantu<\/font><\/strong>
okinawan mochi<\/p>\n

<\/font>Recipe by: Ruth Matsuda
Okinawan Cookery & Culture<\/u>
© Hui O Laulima, 1975<\/strong><\/font> <\/p>\n

Ingredients:
<\/strong><\/em>4 cups mochiko
3 cups water
1 3\/4 cups sugar
1\/2 tsp. salt
kinako
food coloring (optional)<\/font><\/p>\n

Mix mochiko, water, and salt until smooth.  Pour into double thickness cheesecloth and steam from 45 to 50 minutes.  Place steamed mochi into mixing bowl and immediately add 1 3\/4 cups sugar into hot mixture and mix well.  Add coloring (optional).  Sift kinako generously into a 9×9 inch pan.  Pour out mochi into pan and let it cool overnight or at least six hours.  Cover with dry dish towel.<\/font><\/p>\n

To cut nantu for serving, loosen nantu from sides of pan, sprinkle kinako along the sides and top generously.  Cut nantu lengthwise first and then cut into 1\/2 inch or 3\/4 inch widths.  Dredge each slice in kinako, arrange on dish, and serve. <\/font><\/p>\n

If two-tone nantu is desired, repeat recipe.  Pour second batch after the sugar and coloring have been added over the first batch.  For this two-tone nantu, use a rectangular baking dish, 9 1\/2×13 inch pan.<\/font><\/p>\n","protected":false},"excerpt":{"rendered":"

Uchina nantu Okinawa Mochi Recipe by:Ruth Matsuda  Ingredients:4 cups mochiko 3 cups water 1 3\/4 cups sugar 1\/2 tsp. salt kinako food coloring (optional) Mix mochiko, water, and salt until smooth.  Pour into double thickness  <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[20],"tags":[],"class_list":["post-79","post","type-post","status-publish","format-standard","hentry","category-recipes-food"],"_links":{"self":[{"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/posts\/79","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/comments?post=79"}],"version-history":[{"count":0,"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/posts\/79\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/media?parent=79"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/categories?post=79"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/tags?post=79"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}