Cara baru makan pisang ijo! MOCHI PISANG IJO!
isian
Green Banana Mochi (Mochi Pisang Ijo)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur maizena, tepung beras, santan instan, air, sirup pisang ambon, dan garam di dalam panci, lalu aduk sampai rata.
- Masak di api kecil sambil terus diaduk kencang sampai adonan licin, mengental, dan mulai meletup-letup.
- Angkat isian dari api, tutup dengan plastik supaya tidak kering, lalu diamkan sampai tidak panas lagi.
- Campur tepung ketan, maizena, garam, dan gula, lalu tuang air pandan dan sedikit pasta pandan, aduk sampai rata.
- Saring adonan mochi supaya tidak ada gumpalan, tuang ke wadah yang sudah dioles minyak, tutup, lalu tusuk penutupnya dengan pisau supaya ada jalan udara.
- Kukus adonan mochi selama 30 menit sampai set.
- Pindahkan mochi yang masih panas ke wadah, tambahkan minyak, lalu aduk dan uleni sampai adonannya licin dan kenyal.
- Kukus pisang selama 8 sampai 10 menit, dinginkan, buang ujungnya, lalu potong-potong sesuai selera.
- Mixer isian koko pandan tadi sampai kembali lembut dan creamy, lalu masukkan ke plastik segitiga.
- Bagi adonan mochi sekitar 50 gram per bagian dan bulatkan dengan tangan yang sudah diberi minyak.
- Balur bulatan mochi dengan maizena sangrai lalu gilas sampai pipih, tetapi jangan terlalu tipis karena isiannya sangat creamy.
- Semprotkan isian koko pandan, letakkan potongan pisang di atasnya, tutup lagi dengan isian, lalu tarik dan cubit tepinya sampai rapat.
- Balur bagian bawah mochi dengan maizena sangrai lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the cornstarch, rice flour, instant coconut milk, water, banana syrup and salt in a pot and stir until smooth.
- Cook over low heat, stirring briskly, until the mixture is smooth, thickened and starts to bubble and pop.
- Take the filling off the heat, cover it with plastic so it does not dry out, and let it cool completely.
- Mix the glutinous rice flour, cornstarch, salt and sugar, then pour in the pandan water and a little pandan paste and stir until even.
- Strain the mochi batter so there are no lumps, pour it into an oiled bowl, cover it, and pierce the cover with a knife so steam can escape.
- Steam the mochi batter for 30 minutes until set.
- Transfer the hot mochi to a work surface, add oil, then stir and knead it until smooth and stretchy.
- Steam the bananas for 8 to 10 minutes, let them cool, trim the ends, and cut them into pieces.
- Beat the cooled pandan filling with a mixer until soft and creamy again, then transfer it to a piping bag.
- Divide the mochi dough into roughly 50 g portions and roll each into a ball with oiled hands.
- Dust each ball with toasted cornstarch and roll it out flat, but not too thin since the filling is very creamy.
- Pipe on the pandan filling, set a piece of banana on top, cover with more filling, then pull the edges over and pinch them shut.
- Dust the base of each mochi with toasted cornstarch and serve.
Cook Mode
isian
Green Banana Mochi (Mochi Pisang Ijo)
Cara baru makan pisang ijo! MOCHI PISANG IJO!
Cara baru makan pisang ijo! MOCHI PISANG IJO!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur maizena, tepung beras, santan instan, air, sirup pisang ambon, dan garam di dalam panci, lalu aduk sampai rata.
- Masak di api kecil sambil terus diaduk kencang sampai adonan licin, mengental, dan mulai meletup-letup.
- Angkat isian dari api, tutup dengan plastik supaya tidak kering, lalu diamkan sampai tidak panas lagi.
- Campur tepung ketan, maizena, garam, dan gula, lalu tuang air pandan dan sedikit pasta pandan, aduk sampai rata.
- Saring adonan mochi supaya tidak ada gumpalan, tuang ke wadah yang sudah dioles minyak, tutup, lalu tusuk penutupnya dengan pisau supaya ada jalan udara.
- Kukus adonan mochi selama 30 menit sampai set.
- Pindahkan mochi yang masih panas ke wadah, tambahkan minyak, lalu aduk dan uleni sampai adonannya licin dan kenyal.
- Kukus pisang selama 8 sampai 10 menit, dinginkan, buang ujungnya, lalu potong-potong sesuai selera.
- Mixer isian koko pandan tadi sampai kembali lembut dan creamy, lalu masukkan ke plastik segitiga.
- Bagi adonan mochi sekitar 50 gram per bagian dan bulatkan dengan tangan yang sudah diberi minyak.
- Balur bulatan mochi dengan maizena sangrai lalu gilas sampai pipih, tetapi jangan terlalu tipis karena isiannya sangat creamy.
- Semprotkan isian koko pandan, letakkan potongan pisang di atasnya, tutup lagi dengan isian, lalu tarik dan cubit tepinya sampai rapat.
- Balur bagian bawah mochi dengan maizena sangrai lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the cornstarch, rice flour, instant coconut milk, water, banana syrup and salt in a pot and stir until smooth.
- Cook over low heat, stirring briskly, until the mixture is smooth, thickened and starts to bubble and pop.
- Take the filling off the heat, cover it with plastic so it does not dry out, and let it cool completely.
- Mix the glutinous rice flour, cornstarch, salt and sugar, then pour in the pandan water and a little pandan paste and stir until even.
- Strain the mochi batter so there are no lumps, pour it into an oiled bowl, cover it, and pierce the cover with a knife so steam can escape.
- Steam the mochi batter for 30 minutes until set.
- Transfer the hot mochi to a work surface, add oil, then stir and knead it until smooth and stretchy.
- Steam the bananas for 8 to 10 minutes, let them cool, trim the ends, and cut them into pieces.
- Beat the cooled pandan filling with a mixer until soft and creamy again, then transfer it to a piping bag.
- Divide the mochi dough into roughly 50 g portions and roll each into a ball with oiled hands.
- Dust each ball with toasted cornstarch and roll it out flat, but not too thin since the filling is very creamy.
- Pipe on the pandan filling, set a piece of banana on top, cover with more filling, then pull the edges over and pinch them shut.
- Dust the base of each mochi with toasted cornstarch and serve.
Cook Notes
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