Yogurt mochi is one of the better-selling items in this year's major baking private houses. Snow-white milk mochi, wrapped in sweet and sour cold yogurt, will burst the pulp when you take a bite. It's a god-like delicacy for glutinous rice control. In fact, this yogurt mochi is very simple to make at home, and the ingredients used are also very common, and we can completely reproduce it at home. Don't worry, we won't use ovens, blenders, and other kitchenware in this recipe.
To make yogurt mochi, we need to prepare these ingredients:
Glutinous rice flour 100 g, corn starch 20 g, tapioca starch 30 g, sugar 30 g, pure milk 150 ml, vegetable oil 20 g, old yogurt to taste
Once we have these materials in place, we can start making them:
Making your own yogurt mochi is really super easy.
Just mix glutinous rice flour, corn starch, tapioca starch (no tapioca starch can be replaced with corn starch), white sugar.
Add the milk.
Stir into batter.
Seal with plastic wrap.
Plastic wrap should be used to be high temperature resistant.
There was no tin foil change.
Steam in cold water for 30 minutes.
Steam out a bowl of sticky rice cakes.
Pour 20 g of vegetable oil over the heat and stir well.
Butter is more fragrant.
Transfer the glutinous rice balls to the cooking paper.
Knead through the cooking paper.
Just become smooth and soft.
Roll into long cylindrical sticky rice strips on cooking paper.
Divide into small pieces.
Sprinkle cooked cornstarch on the worktable.
Roll out the small sticky rice balls.
Roll out a little wider on both sides.
Add two scoops of thick yogurt.
Pinch tightly and wrap it up.
Yogurt mochi is ready.
For more intuitive learning, you can click here to see the video tutorial
One bite will burst the pulp, iced for half an hour, still soft and sticky.
Cold and super tasty. If you can't finish eating too much that day, you can chill it and eat it tomorrow, and the skin will not become hard.
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