Kenyal Lembut! Resep MOCHI JEPANG ISI COKELAT: 100% Bahan Lokal!

Name: Mochi with Chocolate Filling Recipe
Yield: 13 pcs
Ingredients: 300 g glutinous rice flour; 50 g oil; 250 g water; 3 g tutti frutti extract; 2 g vanilla powder / vanilla extract; 2 g salt; 140 g white condensed milk; 40 g flour; 30 g butter; 140 g water; 140 g milk; 20 g cocoa powder; 115 g compound milk chocolate, chopped; 100 g white condensed milk; ⅓ tsp salt; 100 g tapioca flour, toasted; Pandan leaf

Devina Hermawan June 22, 2021 Watch on YouTube ↗

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Mochi with Chocolate Filling Recipe

Makes 13 pcs

Bahan

Adonan mochi:

Bahan isi:

Pelapis:

Cara Membuat

Untuk isian cokelat, siapkan wajan, masukkan mentega dan terigu, lalu masak
Tambahkan air, susu, garam, kental manis, dan cokelat bubuk, aduk rata
Matikan api, masukkan compound milk chocolate, aduk rata
Masukkan ke dalam mangkuk, tutup dengan plastic wrap, diamkan di kulkas
Untuk adonan mochi, siapkan mangkuk, masukkan tepung ketan, kental manis, garam, perisa tutti frutti, minyak, vanila bubuk, dan air, aduk hingga rata,
Pindahkan ke dalam wadah tahan panas, tutup dengan aluminium foil, kukus selama 35-40 menit
Untuk tepung pelapis, sangrai tepung tapioka dengan pandan hingga wangi
Keluarkan isian cokelat, ambil ½ scoop ice cream, bulatkan dan balur dengan tepung
Angkat mochi dari kukusan, lalu uleni adonan, bentuk panjang dan bagi menjadi 13 bagian
Pipihkan mochi, lalu beri isian cokelat, bentuk bulat kembali, tambahkan sedikit tepung tapioka sangrai ke seluruh permukaan mochi

Ingredients

Mochi Dough:

Filling:

Coating:

Steps

For the chocolate filling, prepare a pan. Add the butter and flour in and cook.
Add the water, milk, salt, condensed milk, and cocoa powder in. Mix well.
Turn the heat off. Add the compound milk chocolate in and mix well.
Transfer into a bowl. Cover with plastic wrap and chill in the fridge.
For the Mochi dough, prepare a bowl and add the glutinous rice flour, condensed milk, salt, tutti frutti extract, oil, vanilla powder, and water in. Mix well.
Transfer to a heat proof pan. Cover with aluminum foil and steam for 35-40 minutes.
For the coating, toast the tapioca flour with pandan leaf until fragrant.
Get the chocolate filling out of the fridge. Scoop it out with an ice cream scoop until half full. Shape into balls and coat with the flour.
Remove the mochi from the steamer. Knead the dough. Shape it into a long cylinder and divide into 13 pieces.
Thin out the Mochi, add the chocolate filling in, and shape into balls again. Coat the surface with a bit of the toasted tapioca flour.