ICHIGO DAIFUKU! Mochi khas jepang!
Resep
Ichigo Daifuku Strawberry Mochi
Bahan
Isian kacang merah:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih strawberry, keringkan, lalu buang tangkainya.
- Timbang pasta kacang merah azuki sekitar 20 gram per bagian.
- Pipihkan azuki lalu bungkuskan ke strawberry sampai tertutup rapat.
- Tutup strawberry berbalut azuki supaya tidak kering lalu sisihkan.
- Panaskan kukusan.
- Campur tepung beras ketan dengan gula pasir, garam, dan minyak.
- Tuang susu cair rasa strawberry lalu aduk sampai benar-benar rata.
- Tambahkan sedikit pewarna merah muda supaya warnanya tidak pucat.
- Olesi wadah kukusan dengan sedikit minyak lalu tuang adonan mochi.
- Kukus selama 30 menit sampai matang.
- Keluarkan mochi matang dan pindahkan ke silpat anti lengket.
- Uleni mochi selagi panas sampai teksturnya halus dan tidak kasar lagi.
- Taburi maizena sangrai lalu uleni sebentar dengan tangan.
- Timbang mochi sekitar 20-25 gram per bagian.
- Pipihkan mochi dengan tangan atau spatula yang dibaluri maizena.
- Letakkan strawberry berbalut azuki dengan ujung runcing di bawah lalu bungkus dan rapatkan bagian bawahnya.
Ingredients
Red bean filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the strawberries, dry them, and remove the stems.
- Portion the red bean paste into about 20 gram pieces.
- Flatten each piece of bean paste and wrap it around a strawberry until sealed.
- Cover the wrapped strawberries so they do not dry out and set them aside.
- Heat the steamer.
- Mix the glutinous rice flour with sugar, salt, and oil.
- Pour in the strawberry milk and stir until completely smooth.
- Add a touch of pink colouring so it does not look pale.
- Oil the steaming dish lightly and pour in the mochi batter.
- Steam for 30 minutes until cooked.
- Take out the cooked mochi and move it onto a non-stick mat.
- Knead the mochi while hot until it becomes smooth and no longer coarse.
- Dust with toasted cornstarch and knead briefly by hand.
- Portion the mochi into about 20 to 25 gram pieces.
- Flatten each piece with cornstarch-dusted hands or a spatula.
- Set a wrapped strawberry point down on the mochi, then wrap it up and pinch the bottom closed.
Cook Mode
ICHIGO DAIFUKU! Mochi khas jepang!
Ichigo Daifuku Strawberry Mochi
ICHIGO DAIFUKU! Mochi khas jepang!
ICHIGO DAIFUKU! Mochi khas jepang!
Bahan
Isian kacang merah:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih strawberry, keringkan, lalu buang tangkainya.
- Timbang pasta kacang merah azuki sekitar 20 gram per bagian.
- Pipihkan azuki lalu bungkuskan ke strawberry sampai tertutup rapat.
- Tutup strawberry berbalut azuki supaya tidak kering lalu sisihkan.
- Panaskan kukusan.
- Campur tepung beras ketan dengan gula pasir, garam, dan minyak.
- Tuang susu cair rasa strawberry lalu aduk sampai benar-benar rata.
- Tambahkan sedikit pewarna merah muda supaya warnanya tidak pucat.
- Olesi wadah kukusan dengan sedikit minyak lalu tuang adonan mochi.
- Kukus selama 30 menit sampai matang.
- Keluarkan mochi matang dan pindahkan ke silpat anti lengket.
- Uleni mochi selagi panas sampai teksturnya halus dan tidak kasar lagi.
- Taburi maizena sangrai lalu uleni sebentar dengan tangan.
- Timbang mochi sekitar 20-25 gram per bagian.
- Pipihkan mochi dengan tangan atau spatula yang dibaluri maizena.
- Letakkan strawberry berbalut azuki dengan ujung runcing di bawah lalu bungkus dan rapatkan bagian bawahnya.
Ingredients
Red bean filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the strawberries, dry them, and remove the stems.
- Portion the red bean paste into about 20 gram pieces.
- Flatten each piece of bean paste and wrap it around a strawberry until sealed.
- Cover the wrapped strawberries so they do not dry out and set them aside.
- Heat the steamer.
- Mix the glutinous rice flour with sugar, salt, and oil.
- Pour in the strawberry milk and stir until completely smooth.
- Add a touch of pink colouring so it does not look pale.
- Oil the steaming dish lightly and pour in the mochi batter.
- Steam for 30 minutes until cooked.
- Take out the cooked mochi and move it onto a non-stick mat.
- Knead the mochi while hot until it becomes smooth and no longer coarse.
- Dust with toasted cornstarch and knead briefly by hand.
- Portion the mochi into about 20 to 25 gram pieces.
- Flatten each piece with cornstarch-dusted hands or a spatula.
- Set a wrapped strawberry point down on the mochi, then wrap it up and pinch the bottom closed.
Cook Notes
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