Milk Mochi 4 Variasi 🍡. In the middle of struggle, I was introduced to Bioderma Hydrabio Series during their launching event last month. Bioderma is widely known as one of the most gentle skincare product even for sensitive skin. That is.if you use this guide.
Mix Mochiko and water in a glass (or other heat proof) bowl and mix well.
Add the liquid and the rest of the ingredients into the medium bowl and stir well till the batter is smooth.
Add butter, coconut milk, evaporated milk, eggs, and vanilla.
Cara membuatnya pun tidak susah, sobat dapat menghidangkan Milk Mochi 4 Variasi 🍡 hanya dengan menggunakan 12 bahan dan 9 langkah saja. Berikut ini bahan dan cara untuk membuatnya, yuk kita coba resep Milk Mochi 4 Variasi 🍡!
Bahan-bahan Milk Mochi 4 Variasi 🍡
- Dibutuhkan of Bahan Kulit Mochi.
- Siapkan 150 gr of tepung ketan putih.
- Gunakan 225 ml of susu.
- Gunakan 25 gr of gula pasir.
- Sediakan 1 sdt of garam.
- Siapkan 25 ml of minyak (sy pakai canola oil).
- Dibutuhkan 1/2 sdt of pandan esens.
- Dibutuhkan of Bahan Coating & Isi.
- Gunakan 125 gr of kacang tanah (resep asli 100 gr) sangrai hingga matang dan kupas kulit kemudian tumbuk kasar (tekstur disesuaikan).
- Diperlukan 3 sdm of gula pasir (resep asli 25 gr).
- Dibutuhkan Secukupnya of cokelat bubuk / Milo bubuk.
- Sediakan Secukupnya of maizena (sangrai sekitar 5 menit).
Mochi is the Japanese anme for glutinous rice cake. The origin of mochi is unknown, though said to come from China. However, the real magic starts when you incorporate some flavors to the mochi and stuff it with some sweet filling such as red bean paste. Mochi is a traditional Japanese rice pastry made from pounded rice that's usually eaten during the Japanese New Year.
Cara membuat Milk Mochi 4 Variasi 🍡
- Siapkan seluruh bahan. Panaskan kukusan (tutup dengan serbet).
- Untuk bahan coating dan isian kacang : campur kacang yg sdh disangrai dan ditumbuk dengan gula pasir. Aduk rata. Pisahkan sebagian untuk coating luar. Untuk isian dalam beri 1-2 sdm air panas lalu aduk rata. Sisihkan.
- Campur rata seluruh bahan kering untuk kulit mochi..
- Masukkan susu sedikit2 sambil diaduk menggunakan whisk hingga tercampur rata..
- Tambahkan minyak kemudian aduk kembali hingga rata..
- Bagi dua adonan dan saring sebelum ditaruh di wadah/loyang. Masukkan saat kukusan sdh beruap. Kukus sekitar 20-25 menit.
- Sambil menunggu, siapkan alas silikon atau alas plastik beri sedikit taburan maizena sangrai..
- Setelah selesai, ambil satu adonan kemudian taruh di alas yg sdh ditabur maizena. Beri sdkt maizena kembali di bagian atas lalu gilas dengan rolling pin hingga pipih. Potong kotak2 sesuai selera kemudian ambil satu bagian dan bulatkan. Beri isian atau coating sesuai selera. Lanjutkan hingga seluruhnya habis.
- Selamat mencoba dan ditunggu hasil recooknya ya moms.
Butter mochi, also known as mochi cake, has the irresistible chewiness of a piece of mochi, but in a cake-like form. It is a classic Hawaiian dessert that is very unique because of its bouncy, slightly crispy texture. Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Most mochi is shaped like balls, but I made my mochi in a sheet pan to make it easy. If you have tried a Japanese mochi rice cake recipe in the past, this flavorful twist will be worth trying.