Resep KUE MOCHI WIJEN ISI KACANG: Khas Semarang, Disukai Semua!

Name: Semarang Mochi Recipe
Yield: 24-26 pcs
Ingredients: 90 g fried peanuts, crushed; 35 g sugar; 50 ml water; ¼ tsp salt; 75 g toasted almond, crushed; 4 tbsp Indomilk Swiss Choco Condensed Milk; 35 g sugar; ¼ tsp salt; 160 g glutinous rice flour; 40 g tapioca flour; 80 g sugar; 2 tsp oil; 280 g water; ½ tsp salt; ½ tbsp banana essence; Toasted sesame seed; Cornstarch

Devina Hermawan May 6, 2022 Watch on YouTube ↗

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Semarang Mochi Recipe

Makes 24-26 pcs

Bahan

Bahan isian original:

Bahan isian cokelat:

Bahan adonan mochi:

Lainnya:

Cara Membuat

Untuk isian original, masak air, gula, dan garam hingga mendidih kemudian masukkan kacang giling, masak di api sedang kecil hingga menyatu sambil diaduk, dinginkan
Untuk isian cokelat, masukkan kacang almond, garam, gula, dan Indomilk Kental Manis Swiss Choco, masak di api sedang kecil hingga menyatu sambil diaduk, dinginkan
Setelah dingin, bentuk bulat masing-masing isian dengan sendok takar ukuran 1 sdt
Di dalam wadah, campurkan tepung ketan, tapioka, gula pasir, garam, minyak, dan perisa pisang ambon dan air aduk rata
Masukkan ke dalam loyang, tutup dengan aluminium foil lalu kukus selama 30 menit
Keluarkan dari cetakan, uleni hingga menyatu kemudian bagi menjadi dua adonan
Taburkan maizena, bentuk memanjang lalu potong-potong
Pipihkan bagian samping mochi dengan cara dicubit, masukkan isian lalu bulatkan
Masukkan ke dalam wijen sangrai, ratakan
Mochi semarang siap disajikan

Ingredients

Original filling ingredients:

Chocolate filling ingredients:

Mochi dough ingredients:

Others:

Steps

For the Original filling, bring water, sugar, and salt to a boil. Then, add the crushed peanuts and cook on medium-low heat while stirring until it comes together. Let cool.
For the Chocolate filling, add the almonds, salt, sugar, and Indomilk Swiss Choco Condensed Milk. Cook on medium-low heat while stirring until it comes together. Let cool.
After they cool, shape the fillings into balls using a 1-tsp measuring spoon.
In a bowl, combine glutinous rice flour, tapioca flour, sugar, salt, oil, banana essence, and water. Mix well.
Pour into the pan and cover with aluminum foil. Steam for 30 minutes.
Get the dough out of the pan and knead until it comes together, then divide into two parts.
Sprinkle it with cornstarch. Shape into a long cylinder and slice.
Flatten the sides by pinching the dough. Add the filling in, seal, and shape into balls.
Coat with toasted sesame seeds evenly.
Semarang Mochi is ready to serve.