Resep
Tiramisu Mochi
Bahan
Isian:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung ketan, maizena, gula pasir, garam, dan vanila di dalam wadah.
- Tuang susu cair full cream lalu aduk sampai adonannya halus dan cair.
- Saring adonan ke wadah tahan panas yang sudah diolesi sedikit minyak, lalu tutup.
- Kukus di api sedang cenderung kecil selama 25 sampai 30 menit sampai matang.
- Masukkan butter ke mochi yang masih panas lalu aduk sampai benar-benar menyatu.
- Pindahkan mochi ke silpat dan uleni selagi masih hangat sampai licin, elastis, dan stretchy, lalu tutup supaya tidak kering.
- Larutkan kopi instan dengan 1 sampai 2 sdm air panas sampai menjadi paste.
- Lembutkan cream cheese suhu ruang bersama gula halus dan vanila dengan spatula sampai creamy.
- Masukkan paste kopi ke campuran cream cheese lalu aduk rata.
- Kocok whipping cream dingin sampai soft peak.
- Campurkan whipping cream ke adonan coffee cheese dalam dua tahap, lalu pindahkan ke plastik segitiga dan simpan di kulkas.
- Sangrai maizena di wajan kering sampai panas, lalu dinginkan.
- Bagi mochi menjadi 6 bagian sekitar 53 gram per potong dan bulatkan dengan tangan yang diberi sedikit minyak.
- Taburi tiap bulatan dengan maizena sangrai lalu pipihkan sampai tipis.
- Taruh lembaran mochi di mangkuk kecil, semprotkan krim coffee cheese, lalu tarik pinggirannya ke tengah dan cubit sampai rapat.
- Gunting kelebihan mochi di bagian bawah, taburi sedikit maizena, lalu balik.
- Simpan mochi di kulkas dalam keadaan tertutup supaya tidak kering, lalu taburi coklat bubuk sebelum disajikan.
Ingredients
Filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the glutinous rice flour, cornstarch, granulated sugar, salt, and vanilla together in a bowl.
- Pour in the full cream liquid milk and stir until the batter is smooth and fluid.
- Strain the batter into a lightly oiled heatproof container, then cover it.
- Steam over medium low heat for 25 to 30 minutes until cooked.
- Add the butter to the still hot mochi and stir until fully combined.
- Move the mochi onto a silicone mat and knead it while still warm until smooth, elastic, and stretchy, then cover it so it does not dry out.
- Dissolve the instant coffee in 1 to 2 tbsp hot water until it becomes a paste.
- Soften the room temperature cream cheese with the powdered sugar and vanilla using a spatula until creamy.
- Stir the coffee paste into the cream cheese mixture until evenly combined.
- Whip the cold whipping cream to soft peaks.
- Fold the whipped cream into the coffee cheese mixture in two additions, then transfer it to a piping bag and chill.
- Toast the cornstarch in a dry pan until hot, then let it cool.
- Divide the mochi into 6 pieces of about 53 g each and roll them smooth with lightly oiled hands.
- Dust each piece with the roasted cornstarch, then flatten it out thin.
- Set the mochi round in a small bowl, pipe in the coffee cheese cream, then pull the edges to the center and pinch them shut.
- Snip off the excess mochi at the bottom, dust it lightly, then turn it over.
- Chill the mochi covered so it does not dry out, then dust with cocoa powder before serving.
Cook Mode
TIRAMISU MOCHI!
Tiramisu Mochi
TIRAMISU MOCHI!
TIRAMISU MOCHI!
Bahan
Isian:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung ketan, maizena, gula pasir, garam, dan vanila di dalam wadah.
- Tuang susu cair full cream lalu aduk sampai adonannya halus dan cair.
- Saring adonan ke wadah tahan panas yang sudah diolesi sedikit minyak, lalu tutup.
- Kukus di api sedang cenderung kecil selama 25 sampai 30 menit sampai matang.
- Masukkan butter ke mochi yang masih panas lalu aduk sampai benar-benar menyatu.
- Pindahkan mochi ke silpat dan uleni selagi masih hangat sampai licin, elastis, dan stretchy, lalu tutup supaya tidak kering.
- Larutkan kopi instan dengan 1 sampai 2 sdm air panas sampai menjadi paste.
- Lembutkan cream cheese suhu ruang bersama gula halus dan vanila dengan spatula sampai creamy.
- Masukkan paste kopi ke campuran cream cheese lalu aduk rata.
- Kocok whipping cream dingin sampai soft peak.
- Campurkan whipping cream ke adonan coffee cheese dalam dua tahap, lalu pindahkan ke plastik segitiga dan simpan di kulkas.
- Sangrai maizena di wajan kering sampai panas, lalu dinginkan.
- Bagi mochi menjadi 6 bagian sekitar 53 gram per potong dan bulatkan dengan tangan yang diberi sedikit minyak.
- Taburi tiap bulatan dengan maizena sangrai lalu pipihkan sampai tipis.
- Taruh lembaran mochi di mangkuk kecil, semprotkan krim coffee cheese, lalu tarik pinggirannya ke tengah dan cubit sampai rapat.
- Gunting kelebihan mochi di bagian bawah, taburi sedikit maizena, lalu balik.
- Simpan mochi di kulkas dalam keadaan tertutup supaya tidak kering, lalu taburi coklat bubuk sebelum disajikan.
Ingredients
Filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the glutinous rice flour, cornstarch, granulated sugar, salt, and vanilla together in a bowl.
- Pour in the full cream liquid milk and stir until the batter is smooth and fluid.
- Strain the batter into a lightly oiled heatproof container, then cover it.
- Steam over medium low heat for 25 to 30 minutes until cooked.
- Add the butter to the still hot mochi and stir until fully combined.
- Move the mochi onto a silicone mat and knead it while still warm until smooth, elastic, and stretchy, then cover it so it does not dry out.
- Dissolve the instant coffee in 1 to 2 tbsp hot water until it becomes a paste.
- Soften the room temperature cream cheese with the powdered sugar and vanilla using a spatula until creamy.
- Stir the coffee paste into the cream cheese mixture until evenly combined.
- Whip the cold whipping cream to soft peaks.
- Fold the whipped cream into the coffee cheese mixture in two additions, then transfer it to a piping bag and chill.
- Toast the cornstarch in a dry pan until hot, then let it cool.
- Divide the mochi into 6 pieces of about 53 g each and roll them smooth with lightly oiled hands.
- Dust each piece with the roasted cornstarch, then flatten it out thin.
- Set the mochi round in a small bowl, pipe in the coffee cheese cream, then pull the edges to the center and pinch them shut.
- Snip off the excess mochi at the bottom, dust it lightly, then turn it over.
- Chill the mochi covered so it does not dry out, then dust with cocoa powder before serving.
Cook Notes
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