Another mochi series! MOCHI UBI!
Resep
Sweet Potato Mochi (Goguma Mochi)
Bahan
Isian:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panggang tepung ubi ungu di suhu 150 derajat selama 4 sampai 5 menit lalu sisihkan untuk baluran.
- Haluskan ubi kukus yang sudah kering dengan garpu seperti membuat kentang tumbuk.
- Masukkan mentega tawar, susu kental manis, sedikit susu, garam, dan vanila, lalu aduk sampai creamy.
- Campur tepung ketan, maizena, gula, garam, dan vanila, aduk rata, lalu tuang susu cair dan aduk sampai licin.
- Saring adonan mochi ke mangkuk tahan panas yang sudah dioles minyak, tutup dengan plastik wrap, lalu kukus 30 menit.
- Masukkan butter ke mochi yang masih panas, pindahkan ke silpat, lalu uleni sampai licin dan kenyal.
- Bagi isian ubi sekitar 70 gram per bagian lalu bentuk melonjong menyerupai ubi.
- Bagi adonan mochi menjadi tujuh bagian dan pipihkan dengan tangan bersarung plastik yang diberi sedikit minyak, tanpa memakai tepung.
- Letakkan isian ubi di tengah adonan mochi, bungkus mengikuti bentuk ubi, lalu kunci rapat bagian bawahnya.
- Gulingkan mochi di tepung ubi ungu sampai terbalut rata.
- Tusuk-tusuk permukaan mochi dengan sumpit supaya bermotif seperti kulit ubi.
Ingredients
Filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast the purple sweet potato powder at 150C for 4 to 5 minutes, then set it aside for coating.
- Mash the steamed, dry sweet potato with a fork as if making mashed potato.
- Add the unsalted butter, sweetened condensed milk, a little milk, salt and vanilla and mix until creamy.
- Combine the glutinous rice flour, cornstarch, sugar, salt and vanilla, stir, then pour in the milk and whisk until smooth.
- Strain the mochi batter into an oiled heatproof bowl, cover it with plastic wrap, and steam for 30 minutes.
- Add the butter to the still-hot mochi, turn it out onto a silicone mat, and knead it until smooth and stretchy.
- Divide the sweet potato filling into roughly 70 g portions and shape each into an oval like a sweet potato.
- Divide the mochi dough into seven pieces and flatten each with lightly oiled gloved hands, without using any flour.
- Set a piece of filling in the centre, wrap the mochi around it following the sweet potato shape, and seal the base tightly.
- Roll each mochi in the purple sweet potato powder until evenly coated.
- Prick the surface with a chopstick so it looks like the skin of a sweet potato.
Mode Masak
Another mochi series! MOCHI UBI!
Sweet Potato Mochi (Goguma Mochi)
Another mochi series! MOCHI UBI!
Another mochi series! MOCHI UBI!
Bahan
Isian:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panggang tepung ubi ungu di suhu 150 derajat selama 4 sampai 5 menit lalu sisihkan untuk baluran.
- Haluskan ubi kukus yang sudah kering dengan garpu seperti membuat kentang tumbuk.
- Masukkan mentega tawar, susu kental manis, sedikit susu, garam, dan vanila, lalu aduk sampai creamy.
- Campur tepung ketan, maizena, gula, garam, dan vanila, aduk rata, lalu tuang susu cair dan aduk sampai licin.
- Saring adonan mochi ke mangkuk tahan panas yang sudah dioles minyak, tutup dengan plastik wrap, lalu kukus 30 menit.
- Masukkan butter ke mochi yang masih panas, pindahkan ke silpat, lalu uleni sampai licin dan kenyal.
- Bagi isian ubi sekitar 70 gram per bagian lalu bentuk melonjong menyerupai ubi.
- Bagi adonan mochi menjadi tujuh bagian dan pipihkan dengan tangan bersarung plastik yang diberi sedikit minyak, tanpa memakai tepung.
- Letakkan isian ubi di tengah adonan mochi, bungkus mengikuti bentuk ubi, lalu kunci rapat bagian bawahnya.
- Gulingkan mochi di tepung ubi ungu sampai terbalut rata.
- Tusuk-tusuk permukaan mochi dengan sumpit supaya bermotif seperti kulit ubi.
Ingredients
Filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast the purple sweet potato powder at 150C for 4 to 5 minutes, then set it aside for coating.
- Mash the steamed, dry sweet potato with a fork as if making mashed potato.
- Add the unsalted butter, sweetened condensed milk, a little milk, salt and vanilla and mix until creamy.
- Combine the glutinous rice flour, cornstarch, sugar, salt and vanilla, stir, then pour in the milk and whisk until smooth.
- Strain the mochi batter into an oiled heatproof bowl, cover it with plastic wrap, and steam for 30 minutes.
- Add the butter to the still-hot mochi, turn it out onto a silicone mat, and knead it until smooth and stretchy.
- Divide the sweet potato filling into roughly 70 g portions and shape each into an oval like a sweet potato.
- Divide the mochi dough into seven pieces and flatten each with lightly oiled gloved hands, without using any flour.
- Set a piece of filling in the centre, wrap the mochi around it following the sweet potato shape, and seal the base tightly.
- Roll each mochi in the purple sweet potato powder until evenly coated.
- Prick the surface with a chopstick so it looks like the skin of a sweet potato.
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