Cheesecake viral! MOCHI CHEESECAKE!
Cheesecake
Matcha Mochi Cheesecake
Bahan
Mochi:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 190 sampai 200 derajat dan siapkan loyang ukuran 16 cm yang sudah dilapisi baking paper.
- Larutkan bubuk matcha dengan sekitar 2 sendok makan krim atau susu yang sudah dihangatkan di microwave sampai benar-benar larut.
- Saring larutan matcha supaya hasilnya lebih smooth.
- Lembutkan cream cheese suhu ruang bersama garam dan vanila.
- Masukkan gula pasir lalu aduk dengan spatula dulu, kemudian lanjutkan dengan whisk sampai tidak ada gumpalan keju lagi.
- Masukkan telur satu per satu lalu aduk sampai rata di setiap telurnya.
- Ayak maizena ke dalam adonan.
- Masukkan larutan matcha yang sudah disaring lalu aduk sampai rata.
- Tuang whipping cream cair tanpa rasa lalu aduk sampai adonannya benar-benar creamy dan tercampur rata.
- Tuang adonan ke loyang lalu banting-banting supaya tidak ada udara di dalamnya.
- Panggang selama kira-kira 30 sampai 40 menit sampai teksturnya lebih set daripada cheesecake biasa, supaya mudah dipotong dan dibungkus.
- Dinginkan cheesecake di suhu ruang sampai tidak panas sama sekali, lalu simpan di kulkas minimal setengah jam atau di freezer supaya lebih cepat dingin.
- Untuk mochinya, campurkan tepung ketan, maizena, garam, gula pasir, vanila dan susu cair lalu aduk sampai rata.
- Saring adonan mochi ke wadah tahan panas yang sudah diolesi minyak sedikit.
- Tutup wadahnya lalu tusuk-tusuk plastiknya, kemudian kukus selama 25 sampai 30 menit.
- Masukkan mentega tawar ke mochi yang masih panas lalu aduk sampai menteganya tercampur.
- Pindahkan mochi ke silpat lalu uleni sampai kenyal dan bisa ditarik.
- Sangrai maizena di wajan sampai matang untuk dusting nanti.
- Keluarkan cheesecake yang sudah dingin dari loyang lalu potong menjadi delapan bagian. Lap pisaunya setiap kali memotong supaya potongannya bersih.
- Timbang mochi sekitar 53 gr per bagian dengan tangan yang sudah diolesi minyak supaya tidak lengket.
- Taburi mochi dengan maizena sangrai lalu giling sampai ukurannya sesuai dengan potongan cheesecake.
- Bungkus setiap potongan cheesecake dengan mochi, rapatkan, lalu gunting kelebihannya.
- Balikkan mochinya lalu haluskan permukaannya dengan gerakan mengamplas supaya mulus.
- Susun mochi cheesecake lalu taburi dengan bubuk matcha sebelum disajikan.
Ingredients
Mochi:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 190 to 200 C and prepare a 16 cm pan lined with baking paper.
- Dissolve the matcha powder in about 2 tablespoons of cream or milk warmed in the microwave, stirring until fully dissolved.
- Strain the matcha mixture so the result is smoother.
- Soften the room temperature cream cheese with the salt and vanilla.
- Add the granulated sugar, mixing with a spatula first, then switch to a whisk until no lumps of cheese remain.
- Add the eggs one at a time, mixing until combined after each.
- Sift the cornstarch into the mixture.
- Add the strained matcha and stir until combined.
- Pour in the plain liquid whipping cream and mix until the batter is properly creamy and smooth.
- Pour the batter into the pan and tap it so no air is trapped inside.
- Bake for about 30 to 40 minutes, until it sets more firmly than a normal cheesecake, so it is easy to slice and wrap.
- Cool the cheesecake at room temperature until it is not hot at all, then chill for at least half an hour, or use the freezer to speed it up.
- For the mochi, combine the glutinous rice flour, cornstarch, salt, granulated sugar, vanilla and liquid milk and stir until smooth.
- Strain the mochi batter into a lightly oiled heatproof dish.
- Cover the dish, prick the covering, then steam for 25 to 30 minutes.
- Add the unsalted butter to the hot mochi and stir until it is incorporated.
- Turn the mochi out onto a silpat and knead until stretchy and chewy.
- Toast some cornstarch in a dry pan for dusting later.
- Turn the chilled cheesecake out of the pan and cut it into eight pieces, wiping the knife between cuts for clean edges.
- Weigh the mochi into portions of about 53 g with oiled hands so it does not stick.
- Dust the mochi with the toasted cornstarch and roll it out to fit each slice of cheesecake.
- Wrap each slice of cheesecake in mochi, seal it, then snip off the excess.
- Turn it over and smooth the surface with a sanding motion until it looks neat.
- Arrange the mochi cheesecakes and dust them with matcha powder before serving.
Cook Mode
Cheesecake
Matcha Mochi Cheesecake
Cheesecake viral! MOCHI CHEESECAKE!
Cheesecake viral! MOCHI CHEESECAKE!
Bahan
Mochi:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 190 sampai 200 derajat dan siapkan loyang ukuran 16 cm yang sudah dilapisi baking paper.
- Larutkan bubuk matcha dengan sekitar 2 sendok makan krim atau susu yang sudah dihangatkan di microwave sampai benar-benar larut.
- Saring larutan matcha supaya hasilnya lebih smooth.
- Lembutkan cream cheese suhu ruang bersama garam dan vanila.
- Masukkan gula pasir lalu aduk dengan spatula dulu, kemudian lanjutkan dengan whisk sampai tidak ada gumpalan keju lagi.
- Masukkan telur satu per satu lalu aduk sampai rata di setiap telurnya.
- Ayak maizena ke dalam adonan.
- Masukkan larutan matcha yang sudah disaring lalu aduk sampai rata.
- Tuang whipping cream cair tanpa rasa lalu aduk sampai adonannya benar-benar creamy dan tercampur rata.
- Tuang adonan ke loyang lalu banting-banting supaya tidak ada udara di dalamnya.
- Panggang selama kira-kira 30 sampai 40 menit sampai teksturnya lebih set daripada cheesecake biasa, supaya mudah dipotong dan dibungkus.
- Dinginkan cheesecake di suhu ruang sampai tidak panas sama sekali, lalu simpan di kulkas minimal setengah jam atau di freezer supaya lebih cepat dingin.
- Untuk mochinya, campurkan tepung ketan, maizena, garam, gula pasir, vanila dan susu cair lalu aduk sampai rata.
- Saring adonan mochi ke wadah tahan panas yang sudah diolesi minyak sedikit.
- Tutup wadahnya lalu tusuk-tusuk plastiknya, kemudian kukus selama 25 sampai 30 menit.
- Masukkan mentega tawar ke mochi yang masih panas lalu aduk sampai menteganya tercampur.
- Pindahkan mochi ke silpat lalu uleni sampai kenyal dan bisa ditarik.
- Sangrai maizena di wajan sampai matang untuk dusting nanti.
- Keluarkan cheesecake yang sudah dingin dari loyang lalu potong menjadi delapan bagian. Lap pisaunya setiap kali memotong supaya potongannya bersih.
- Timbang mochi sekitar 53 gr per bagian dengan tangan yang sudah diolesi minyak supaya tidak lengket.
- Taburi mochi dengan maizena sangrai lalu giling sampai ukurannya sesuai dengan potongan cheesecake.
- Bungkus setiap potongan cheesecake dengan mochi, rapatkan, lalu gunting kelebihannya.
- Balikkan mochinya lalu haluskan permukaannya dengan gerakan mengamplas supaya mulus.
- Susun mochi cheesecake lalu taburi dengan bubuk matcha sebelum disajikan.
Ingredients
Mochi:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 190 to 200 C and prepare a 16 cm pan lined with baking paper.
- Dissolve the matcha powder in about 2 tablespoons of cream or milk warmed in the microwave, stirring until fully dissolved.
- Strain the matcha mixture so the result is smoother.
- Soften the room temperature cream cheese with the salt and vanilla.
- Add the granulated sugar, mixing with a spatula first, then switch to a whisk until no lumps of cheese remain.
- Add the eggs one at a time, mixing until combined after each.
- Sift the cornstarch into the mixture.
- Add the strained matcha and stir until combined.
- Pour in the plain liquid whipping cream and mix until the batter is properly creamy and smooth.
- Pour the batter into the pan and tap it so no air is trapped inside.
- Bake for about 30 to 40 minutes, until it sets more firmly than a normal cheesecake, so it is easy to slice and wrap.
- Cool the cheesecake at room temperature until it is not hot at all, then chill for at least half an hour, or use the freezer to speed it up.
- For the mochi, combine the glutinous rice flour, cornstarch, salt, granulated sugar, vanilla and liquid milk and stir until smooth.
- Strain the mochi batter into a lightly oiled heatproof dish.
- Cover the dish, prick the covering, then steam for 25 to 30 minutes.
- Add the unsalted butter to the hot mochi and stir until it is incorporated.
- Turn the mochi out onto a silpat and knead until stretchy and chewy.
- Toast some cornstarch in a dry pan for dusting later.
- Turn the chilled cheesecake out of the pan and cut it into eight pieces, wiping the knife between cuts for clean edges.
- Weigh the mochi into portions of about 53 g with oiled hands so it does not stick.
- Dust the mochi with the toasted cornstarch and roll it out to fit each slice of cheesecake.
- Wrap each slice of cheesecake in mochi, seal it, then snip off the excess.
- Turn it over and smooth the surface with a sanding motion until it looks neat.
- Arrange the mochi cheesecakes and dust them with matcha powder before serving.
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