PANTAS LARIS‼️ RASANYA ENAK BANGET! YUK BUAT SENDIRI DIRUMAH, MOCHI MANGGA
Mochi Mangga
Mango Mochi
Bahan
Bahan Kulit:
Bahan Isian:
Cara Membuat
- Sangrai 50 gram tepung maizena bersama satu lembar daun pandan di dalam panci dengan api sedang cenderung kecil sambil terus diaduk supaya tidak mudah gosong.
- Sangrai hingga tepungnya terasa ringan dan daun pandannya kering dan renyah, lalu ambil daun pandannya, matikan api, dan sisihkan tepungnya.
- Masukkan 250 gram tepung ketan, 25 gram tepung maizena, 1/4 sendok teh garam, dan 75 gram gula pasir ke dalam wadah.
- Tuang 300 ml susu cair sebagian dulu sambil diaduk hingga adonan tercampur rata, halus, licin, dan tidak ada bahan yang bergumpal.
- Masukkan 3 sendok makan minyak goreng dan 1/2 sendok teh vanila, lalu aduk hingga tercampur rata.
- Tambahkan pewarna makanan secukupnya, lalu aduk hingga warnanya tercampur rata.
- Tuang adonan ke dalam loyang.
- Kukus adonan sekitar 30 menit dengan api sedang di dalam kukusan yang airnya sudah mendidih; lapisi tutup kukusan yang datar dengan kain bersih supaya uap air tidak menetes ke adonan.
- Mixer 200 ml whipcream cair dingin sekitar 3 menit dengan speed maksimal hingga mengembang membentuk krim.
- Masukkan 50 gram susu kental manis, lalu lanjut mixer hingga tercampur rata.
- Matikan mixernya, lalu masukkan krim ke dalam plastik segitiga.
- Setelah sekitar 30 menit dikukus, angkat dan keluarkan loyang dari kukusan.
- Dalam keadaan masih panas, langsung aduk adonannya.
- Setelah uap panasnya hilang, pindahkan adonan ke meja kerja.
- Uleni adonan selagi masih panas hingga kalis; gunakan sarung tangan plastik karena adonannya lengket di tangan.
- Bagi adonan supaya sama besar, sekitar 40 gram untuk satu bagian.
- Gilas adonan hingga ketebalan sedang, jangan terlalu tebal dan jangan terlalu tipis.
- Letakkan adonan ke dalam cup plastik dan sisakan sedikit adonan di pinggirannya untuk membungkus krimnya nanti.
- Semprotkan krim ke bagian tengah adonan.
- Letakkan potongan mangga di atasnya, lalu semprotkan krim lagi di atasnya.
- Tutup dan rapatkan adonan hingga krim dan mangganya terbungkus, lalu bulatkan adonan.
- Balurkan kue mochi ke dalam tepung maizena sangrai yang sudah dingin, lalu kuas supaya tepungnya merata.
- Letakkan kue mochi di atas paper cup, semprotkan krim lagi di bagian permukaannya, lalu beri potongan mangga di atasnya.
- Dinginkan mochi di dalam kulkas minimal 2 jam sebelum disajikan karena mochinya lebih enak dimakan dingin.
Ingredients
Dough:
Filling:
Steps
- Dry-roast 50 grams of cornstarch together with one pandan leaf in a saucepan over medium-low heat, stirring constantly so it does not scorch.
- Roast until the flour feels light and the pandan leaf is dry and crisp, then take out the pandan leaf, turn off the heat, and set the flour aside.
- Put 250 grams of glutinous rice flour, 25 grams of cornstarch, 1/4 teaspoon of salt, and 75 grams of granulated sugar into a bowl.
- Pour in part of the 300 ml of liquid milk first while stirring, until the batter is evenly combined, smooth, silky, and free of lumps.
- Add 3 tablespoons of cooking oil and 1/2 teaspoon of vanilla, then stir until evenly combined.
- Add food colouring as needed, then stir until the colour is evenly mixed.
- Pour the batter into a cake pan.
- Steam the batter for about 30 minutes over medium heat in a steamer whose water is already boiling; line a flat steamer lid with a clean cloth so that condensation does not drip onto the batter.
- Beat 200 ml of cold liquid whipping cream for about 3 minutes on maximum speed until it whips up into cream.
- Add 50 grams of sweetened condensed milk, then keep beating until evenly combined.
- Turn off the mixer, then transfer the cream into a piping bag.
- After about 30 minutes of steaming, lift out and remove the pan from the steamer.
- While it is still hot, stir the dough right away.
- Once the steam heat has died down, move the dough onto a work surface.
- Knead the dough while it is still hot until it is smooth; wear plastic gloves because the dough sticks to your hands.
- Divide the dough into equal portions, about 40 grams each.
- Roll the dough out to a medium thickness, neither too thick nor too thin.
- Lay the dough into a plastic cup and leave a little dough overhanging the edge to wrap the cream in later.
- Pipe cream into the centre of the dough.
- Place a piece of mango on top, then pipe more cream over it.
- Close and press the dough shut until the cream and mango are wrapped in, then roll it into a ball.
- Roll the mochi in the roasted cornstarch once it has cooled, then brush it so the flour coats evenly.
- Set the mochi on a paper cup, pipe a little more cream on the surface, then top it with a piece of mango.
- Chill the mochi in the refrigerator for at least 2 hours before serving, as the mochi tastes better cold.
Cook Mode
PANTAS LARIS‼️ RASANYA ENAK BANGET! YUK BUAT SENDIRI DIRUMAH, MOCHI MANGGA
PANTAS LARIS‼️ RASANYA ENAK BANGET! YUK BUAT SENDIRI DIRUMAH, MOCHI MANGGA
Bahan
Bahan Kulit:
Bahan Isian:
Cara Membuat
- Sangrai 50 gram tepung maizena bersama satu lembar daun pandan di dalam panci dengan api sedang cenderung kecil sambil terus diaduk supaya tidak mudah gosong.
- Sangrai hingga tepungnya terasa ringan dan daun pandannya kering dan renyah, lalu ambil daun pandannya, matikan api, dan sisihkan tepungnya.
- Masukkan 250 gram tepung ketan, 25 gram tepung maizena, 1/4 sendok teh garam, dan 75 gram gula pasir ke dalam wadah.
- Tuang 300 ml susu cair sebagian dulu sambil diaduk hingga adonan tercampur rata, halus, licin, dan tidak ada bahan yang bergumpal.
- Masukkan 3 sendok makan minyak goreng dan 1/2 sendok teh vanila, lalu aduk hingga tercampur rata.
- Tambahkan pewarna makanan secukupnya, lalu aduk hingga warnanya tercampur rata.
- Tuang adonan ke dalam loyang.
- Kukus adonan sekitar 30 menit dengan api sedang di dalam kukusan yang airnya sudah mendidih; lapisi tutup kukusan yang datar dengan kain bersih supaya uap air tidak menetes ke adonan.
- Mixer 200 ml whipcream cair dingin sekitar 3 menit dengan speed maksimal hingga mengembang membentuk krim.
- Masukkan 50 gram susu kental manis, lalu lanjut mixer hingga tercampur rata.
- Matikan mixernya, lalu masukkan krim ke dalam plastik segitiga.
- Setelah sekitar 30 menit dikukus, angkat dan keluarkan loyang dari kukusan.
- Dalam keadaan masih panas, langsung aduk adonannya.
- Setelah uap panasnya hilang, pindahkan adonan ke meja kerja.
- Uleni adonan selagi masih panas hingga kalis; gunakan sarung tangan plastik karena adonannya lengket di tangan.
- Bagi adonan supaya sama besar, sekitar 40 gram untuk satu bagian.
- Gilas adonan hingga ketebalan sedang, jangan terlalu tebal dan jangan terlalu tipis.
- Letakkan adonan ke dalam cup plastik dan sisakan sedikit adonan di pinggirannya untuk membungkus krimnya nanti.
- Semprotkan krim ke bagian tengah adonan.
- Letakkan potongan mangga di atasnya, lalu semprotkan krim lagi di atasnya.
- Tutup dan rapatkan adonan hingga krim dan mangganya terbungkus, lalu bulatkan adonan.
- Balurkan kue mochi ke dalam tepung maizena sangrai yang sudah dingin, lalu kuas supaya tepungnya merata.
- Letakkan kue mochi di atas paper cup, semprotkan krim lagi di bagian permukaannya, lalu beri potongan mangga di atasnya.
- Dinginkan mochi di dalam kulkas minimal 2 jam sebelum disajikan karena mochinya lebih enak dimakan dingin.
Ingredients
Dough:
Filling:
Steps
- Dry-roast 50 grams of cornstarch together with one pandan leaf in a saucepan over medium-low heat, stirring constantly so it does not scorch.
- Roast until the flour feels light and the pandan leaf is dry and crisp, then take out the pandan leaf, turn off the heat, and set the flour aside.
- Put 250 grams of glutinous rice flour, 25 grams of cornstarch, 1/4 teaspoon of salt, and 75 grams of granulated sugar into a bowl.
- Pour in part of the 300 ml of liquid milk first while stirring, until the batter is evenly combined, smooth, silky, and free of lumps.
- Add 3 tablespoons of cooking oil and 1/2 teaspoon of vanilla, then stir until evenly combined.
- Add food colouring as needed, then stir until the colour is evenly mixed.
- Pour the batter into a cake pan.
- Steam the batter for about 30 minutes over medium heat in a steamer whose water is already boiling; line a flat steamer lid with a clean cloth so that condensation does not drip onto the batter.
- Beat 200 ml of cold liquid whipping cream for about 3 minutes on maximum speed until it whips up into cream.
- Add 50 grams of sweetened condensed milk, then keep beating until evenly combined.
- Turn off the mixer, then transfer the cream into a piping bag.
- After about 30 minutes of steaming, lift out and remove the pan from the steamer.
- While it is still hot, stir the dough right away.
- Once the steam heat has died down, move the dough onto a work surface.
- Knead the dough while it is still hot until it is smooth; wear plastic gloves because the dough sticks to your hands.
- Divide the dough into equal portions, about 40 grams each.
- Roll the dough out to a medium thickness, neither too thick nor too thin.
- Lay the dough into a plastic cup and leave a little dough overhanging the edge to wrap the cream in later.
- Pipe cream into the centre of the dough.
- Place a piece of mango on top, then pipe more cream over it.
- Close and press the dough shut until the cream and mango are wrapped in, then roll it into a ball.
- Roll the mochi in the roasted cornstarch once it has cooled, then brush it so the flour coats evenly.
- Set the mochi on a paper cup, pipe a little more cream on the surface, then top it with a piece of mango.
- Chill the mochi in the refrigerator for at least 2 hours before serving, as the mochi tastes better cold.
Cook Notes
Cook Notes are private: only you can read your own. Sign in to start logging.
Cook something like it
The closest dishes to this one in the whole archive.
