MANGO STICKY RICE MOCHI!
Mochi Ketan Mangga
Mango Sticky Rice Mochi
Bahan
Mochi:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci beras ketan tiga kali, rendam semalaman, lalu tiriskan.
- Kukus ketan beralas kain selama 30 menit, lalu pindahkan ke mangkuk.
- Untuk kuah, campur air pandan, santan, gula, garam, dan sedikit pasta pandan, masukkan daun pandan, lalu masak sampai hampir mendidih.
- Tuang kuah santan yang panas ke ketan, aduk rata, tutup rapat dengan plastik wrap, dan diamkan sekitar 30 menit sampai menyerap.
- Untuk mochi, campur tepung ketan, maizena, gula, dan garam, lalu masukkan susu cair dan pasta taro, aduk rata.
- Saring adonan ke mangkuk yang sudah diolesi minyak, tutup dengan plastik, lalu kukus sekitar 35 menit.
- Tambahkan minyak ke mochi yang sudah matang, uleni di mangkuk, lalu lanjut uleni di silpat sampai halus dan kenyal.
- Untuk saus, campur santan, sedikit maizena, garam, dan gula jika suka, masukkan daun pandan, lalu masak dengan api kecil sampai mendidih.
- Potong mangga menjadi dua bagian pipih yang besar.
- Tempelkan ketan di atas potongan mangga.
- Bagi mochi dengan tangan berminyak, bulatkan, baluri dengan maizena sangrai, lalu pipihkan.
- Bungkus mangga dengan mochi (sisi ketan di bawah), potong kelebihan mochi, tepungi bagian bawahnya, lalu balik.
- Sajikan dengan dicocol saus santan.
Ingredients
Mochi:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Rinse the glutinous rice three times, soak it overnight, then drain.
- Steam the rice on a cloth for 30 minutes, then transfer it to a bowl.
- For the syrup, combine the pandan water, coconut milk, sugar, salt and a little pandan paste, add the pandan leaves, then heat until almost boiling.
- Pour the hot coconut syrup over the rice, stir well, cover tightly with plastic wrap and rest for about 30 minutes until absorbed.
- For the mochi, mix the glutinous rice flour, cornstarch, sugar and salt, then add the milk and taro paste and stir until smooth.
- Strain the batter into an oiled bowl, cover with plastic, then steam for about 35 minutes.
- Add the oil to the cooked mochi, knead it in the bowl, then continue kneading on a silicone mat until smooth and chewy.
- For the sauce, mix the coconut milk, a little cornstarch, salt and sugar if you like, add the pandan leaf, then cook over low heat until it boils.
- Cut the mango into two large flat slices.
- Press the sticky rice onto the mango slices.
- Divide the mochi with oiled hands, roll into balls, dust with toasted cornstarch, then flatten.
- Wrap the mango in the mochi with the rice side down, trim off the extra mochi, dust the bottom with starch, then turn it over.
- Serve with the coconut sauce for dipping.
Cook Mode
MANGO STICKY RICE MOCHI!
MANGO STICKY RICE MOCHI!
Bahan
Mochi:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci beras ketan tiga kali, rendam semalaman, lalu tiriskan.
- Kukus ketan beralas kain selama 30 menit, lalu pindahkan ke mangkuk.
- Untuk kuah, campur air pandan, santan, gula, garam, dan sedikit pasta pandan, masukkan daun pandan, lalu masak sampai hampir mendidih.
- Tuang kuah santan yang panas ke ketan, aduk rata, tutup rapat dengan plastik wrap, dan diamkan sekitar 30 menit sampai menyerap.
- Untuk mochi, campur tepung ketan, maizena, gula, dan garam, lalu masukkan susu cair dan pasta taro, aduk rata.
- Saring adonan ke mangkuk yang sudah diolesi minyak, tutup dengan plastik, lalu kukus sekitar 35 menit.
- Tambahkan minyak ke mochi yang sudah matang, uleni di mangkuk, lalu lanjut uleni di silpat sampai halus dan kenyal.
- Untuk saus, campur santan, sedikit maizena, garam, dan gula jika suka, masukkan daun pandan, lalu masak dengan api kecil sampai mendidih.
- Potong mangga menjadi dua bagian pipih yang besar.
- Tempelkan ketan di atas potongan mangga.
- Bagi mochi dengan tangan berminyak, bulatkan, baluri dengan maizena sangrai, lalu pipihkan.
- Bungkus mangga dengan mochi (sisi ketan di bawah), potong kelebihan mochi, tepungi bagian bawahnya, lalu balik.
- Sajikan dengan dicocol saus santan.
Ingredients
Mochi:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Rinse the glutinous rice three times, soak it overnight, then drain.
- Steam the rice on a cloth for 30 minutes, then transfer it to a bowl.
- For the syrup, combine the pandan water, coconut milk, sugar, salt and a little pandan paste, add the pandan leaves, then heat until almost boiling.
- Pour the hot coconut syrup over the rice, stir well, cover tightly with plastic wrap and rest for about 30 minutes until absorbed.
- For the mochi, mix the glutinous rice flour, cornstarch, sugar and salt, then add the milk and taro paste and stir until smooth.
- Strain the batter into an oiled bowl, cover with plastic, then steam for about 35 minutes.
- Add the oil to the cooked mochi, knead it in the bowl, then continue kneading on a silicone mat until smooth and chewy.
- For the sauce, mix the coconut milk, a little cornstarch, salt and sugar if you like, add the pandan leaf, then cook over low heat until it boils.
- Cut the mango into two large flat slices.
- Press the sticky rice onto the mango slices.
- Divide the mochi with oiled hands, roll into balls, dust with toasted cornstarch, then flatten.
- Wrap the mango in the mochi with the rice side down, trim off the extra mochi, dust the bottom with starch, then turn it over.
- Serve with the coconut sauce for dipping.
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