RESEP DAIFUKU MOCHI ENAK KENYAL LEMBUT PANTESAN BANYAK YANG SUKA
baluran
Daifuku Mochi (Fruit-Filled Mochi) - Soft & Chewy
Bahan
kulit mochi :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai tepung maizena bersama daun pandan dengan api kecil hingga tepung terasa ringan dan daun pandan kering, lalu sisihkan untuk taburan.
- Campur tepung ketan putih, tepung maizena, gula pasir, dan garam, aduk rata.
- Tuang susu cair sedikit demi sedikit sambil diaduk hingga adonan halus, lalu masukkan sisa susu, vanili, dan minyak goreng, aduk hingga tercampur rata dan halus.
- Bagi adonan sesuai jumlah varian warna (masing-masing sekitar 240-250 gr), beri pewarna makanan pada tiap bagian dan aduk rata.
- Kukus adonan kulit mochi dengan api sedang selama 25-30 menit.
- Sambil menunggu, mixer whip cream bubuk dengan susu cair dingin dan susu kental manis hingga mengental dan kokoh, lalu masukkan ke plastik segitiga.
- Setelah matang, uleni adonan mochi selagi panas (gunakan sarung tangan) hingga terasa lembut dan kenyal, lalu bulatkan dan tutup wadahnya.
- Bagi tiap adonan mochi menjadi 6 bagian (sekitar 40 gr), pipihkan, lalu cetak di mangkuk kecil.
- Isi dengan whip cream dan topping buah sesuai warna (misalnya strawberry, mangga, anggur, Oreo), rekatkan dan bulatkan.
- Gulingkan mochi di atas tepung maizena sangrai, letakkan di atas paper cup, dan sapukan kelebihan tepungnya.
- Beri whip cream sedikit di atasnya dan tambahkan topping buah sesuai warna.
Ingredients
mochi skin :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast the cornstarch together with the pandan leaf over low heat until the cornstarch feels light and the pandan leaf is dry, then set aside for coating.
- Mix the white glutinous rice flour, cornstarch, sugar, and salt until combined.
- Pour in the liquid milk a little at a time while stirring until the batter is smooth, then add the remaining milk, vanilla, and cooking oil, and stir until well combined and smooth.
- Divide the batter according to the number of color variants (about 240-250 g each), add food coloring to each portion and mix well.
- Steam the mochi skin batter over medium heat for 25-30 minutes.
- Meanwhile, mix the powdered whipped cream with cold liquid milk and sweetened condensed milk until thick and firm, then transfer to a piping bag.
- Once cooked, knead the mochi dough while still hot (wear gloves) until soft and chewy, then shape into a ball and cover the container.
- Divide each portion of mochi dough into 6 pieces (about 40 g each), flatten, then shape in a small bowl.
- Fill with whipped cream and fruit topping according to color (e.g. strawberry, mango, grapes, Oreo), seal and round.
- Roll the mochi in the toasted cornstarch, place on a paper cup, and brush off the excess starch.
- Add a little whipped cream on top and add the fruit topping according to color.
Mode Masak
baluran
Daifuku Mochi (Fruit-Filled Mochi) - Soft & Chewy
RESEP DAIFUKU MOCHI ENAK KENYAL LEMBUT PANTESAN BANYAK YANG SUKA
RESEP DAIFUKU MOCHI ENAK KENYAL LEMBUT PANTESAN BANYAK YANG SUKA
Bahan
kulit mochi :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai tepung maizena bersama daun pandan dengan api kecil hingga tepung terasa ringan dan daun pandan kering, lalu sisihkan untuk taburan.
- Campur tepung ketan putih, tepung maizena, gula pasir, dan garam, aduk rata.
- Tuang susu cair sedikit demi sedikit sambil diaduk hingga adonan halus, lalu masukkan sisa susu, vanili, dan minyak goreng, aduk hingga tercampur rata dan halus.
- Bagi adonan sesuai jumlah varian warna (masing-masing sekitar 240-250 gr), beri pewarna makanan pada tiap bagian dan aduk rata.
- Kukus adonan kulit mochi dengan api sedang selama 25-30 menit.
- Sambil menunggu, mixer whip cream bubuk dengan susu cair dingin dan susu kental manis hingga mengental dan kokoh, lalu masukkan ke plastik segitiga.
- Setelah matang, uleni adonan mochi selagi panas (gunakan sarung tangan) hingga terasa lembut dan kenyal, lalu bulatkan dan tutup wadahnya.
- Bagi tiap adonan mochi menjadi 6 bagian (sekitar 40 gr), pipihkan, lalu cetak di mangkuk kecil.
- Isi dengan whip cream dan topping buah sesuai warna (misalnya strawberry, mangga, anggur, Oreo), rekatkan dan bulatkan.
- Gulingkan mochi di atas tepung maizena sangrai, letakkan di atas paper cup, dan sapukan kelebihan tepungnya.
- Beri whip cream sedikit di atasnya dan tambahkan topping buah sesuai warna.
Ingredients
mochi skin :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast the cornstarch together with the pandan leaf over low heat until the cornstarch feels light and the pandan leaf is dry, then set aside for coating.
- Mix the white glutinous rice flour, cornstarch, sugar, and salt until combined.
- Pour in the liquid milk a little at a time while stirring until the batter is smooth, then add the remaining milk, vanilla, and cooking oil, and stir until well combined and smooth.
- Divide the batter according to the number of color variants (about 240-250 g each), add food coloring to each portion and mix well.
- Steam the mochi skin batter over medium heat for 25-30 minutes.
- Meanwhile, mix the powdered whipped cream with cold liquid milk and sweetened condensed milk until thick and firm, then transfer to a piping bag.
- Once cooked, knead the mochi dough while still hot (wear gloves) until soft and chewy, then shape into a ball and cover the container.
- Divide each portion of mochi dough into 6 pieces (about 40 g each), flatten, then shape in a small bowl.
- Fill with whipped cream and fruit topping according to color (e.g. strawberry, mango, grapes, Oreo), seal and round.
- Roll the mochi in the toasted cornstarch, place on a paper cup, and brush off the excess starch.
- Add a little whipped cream on top and add the fruit topping according to color.
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