When shopping for food on a daily basis, people are often attracted to the term "soft glutinous". One second of bouncing bread, light air chiffon, blowing broken egg custard, and sticky mochi. Never want to underestimate the creativity of foodies, they are good at integrating mochi into a variety of foods, making bread and some mochi, the taste is richer; making cookies and adding some mochi, the outside is crisp and soft on the inside is really too charming; even the traditional sugar water has to add a large piece of mochi to increase the fun of chewing... Is this to carry out the mochi to the end?!
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Like the mochi down to 6 years old to 60 years old like the little cute, do not hide is certainly not to let go, so today to bring two flavors of mochi dumplings, the materials and steps are super simple, no oven can also do, I hope you porridge.
▲Matcha bean sand machi + cheese taro mochi
Cheese taro filling preparation steps
Get ready
Pour 30g of glutinous rice flour into a pot, fry over low heat until slightly yellow, then pour out, then use as hand flour.
make
1. Put the taro slices in the microwave and sting for 4-5 minutes until cooked thoroughly.
2. Remove the taro and add the cream cheese, sugar, butter, water and purple potato flour while hot and crush.
3. If the texture is flowable, you also need to fry to dry the water, the texture of the fried filling should be able to form a ball but will not be too dry.
*Different varieties of taro have different textures and water absorption, and the amount of water needs to be adjusted according to the actual situation.
4. The finished filling weighs about 250g, wraps the plastic wrap and lets cool.
Original mochi skin Preparation steps
1. Stir glutinous rice flour, sticky rice flour and sugar well.
*To make matcha mochi skin, sift in matcha powder and stir well.
▲Original mochi skin
▲Matcha potato peel
2. Add water and stir well, the batter should be slightly resistant and slightly grained when stirring. ▼Original mochi skin
3. Spread a thin layer of vegetable oil on a heat-resistant ceramic dish.
4. Sift in the rice paste, cover with plastic wrap and poke a few small holes in it. ▼Original mochi skin
5. Microwave for 4-5 minutes until cooked thoroughly, non-flowing and translucent.
6. Let the mochi skin sit for about 5 minutes, add vegetable oil while it is still slightly hot, and knead well. ▼Original mochi skin
*Small partners who are afraid of hot recommend wearing two layers of gloves to operate, or stir with a silicone scraper before rubbing by hand.
7. Knead the potato peel, stretch it by hand and fold it in half, repeat about 10 times to increase ductility and elasticity.
▲Stretch out
▲Fold in half
8. Spread a layer of oil on the table to prevent sticking, mochi skin on the table with a rolling pin to gently roll out the rectangle, the thickness is about 3mm, the length is 39cm, the width is 22cm.
* Edges and four corners can be used to hold up the shape by hand.
9. Wrap the mottle skin in plastic wrap and set aside to prevent the surface from drying.
10. Take a sheet of plastic wrap and lay it flat on the table, put the filling on the plastic wrap and lay it flat.
*The length is about the same as the mochi skin, and the width is 1cm less than the mochi skin, so it can be stuck when it is convenient for finishing.
▲Water bean paste filling
11. Cover the laid filling on the mochi skin, tear off the plastic wrap and gently press firmly with your hands.
▲Original mochi skin + taro filling
▲Matcha mochi skin + water bean paste filling
12. Roll up the mochi skin and filling from the edges until the end.
13. Sprinkle hand flour on the table, put on the rolled mochi roll, and sprinkle some hand flour on the surface.
▲ Cheese taro mochi
14. Rub the mochi rolls into a slender length, I made about 65cm long,
The specific thickness can be adjusted according to personal preference.
▲Matcha bean sand potato
15. Grease the knife or sprinkle some hand powder to prevent stickiness, and cut the roll into even small balls.
Take a bite, um ~ ~ want is this sticky and slightly sweet taste, and not too sticky teeth do not jam throat, eat more than two pieces will not feel greasy at all. Because the bean paste filling is made of water bean paste, there is no oil, so it is more refreshing to eat, with a soft matcha skin, it is simply a double fresh critical hit.
Another flavor, taro paste stuffing with cream cheese, the taste is more mellow, the taro controllers have expressed love. On the portion of it that is so simple and delicious, I give it five stars! ⭐⭐⭐⭐⭐
tips
1. Different glutinous rice flour and sticky rice flour have different water absorption, so the amount of water needs to be adjusted according to the state.
2. When laying the filling, try to lay it evenly, and the unevenly rolled finished product cut surface is not good and affects the overall taste.
3. This recipe of mochi dumplings, refrigerated in the refrigerator for 2 days is no problem, the taste is still good, but it is not as soft as the freshly eaten q bomb.
4. The cut pieces can be cut directly by rolling well, or you can wrap the plastic wrap and refrigerate for 15 minutes to wait for the roll to be fixed, you can cut a little longer, and the cutting surface will be more flat.
*Mine was refrigerated overnight, and although it was easy to cut, the taste would not be as soft as the original glutinous, and it would be more like the texture of sorbet.
What soft sticky foods do you like to eat? Let's talk about it in the message area