MOCHI SESAME COOKIES!
Mochi
Black Sesame Mochi Cookies
Bahan
Black sesame cookies:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai wijen hitam di wajan kering sampai panas dan wangi.
- Campur tepung ketan, maizena, gula, dan garam di wadah, lalu tuang air dan aduk sampai licin.
- Tuang adonan ke mangkuk tahan panas yang sudah diminyaki, tutup dengan plastic wrap, lalu tusuk beberapa lubang di atasnya.
- Kukus sekitar 25 menit sampai matang.
- Masukkan mentega tawar ke mochi yang masih panas lalu uleni di dalam wadah dengan bantuan kain supaya tangan tidak panas.
- Pindahkan mochi ke silpat lalu uleni sampai licin dan kenyal.
- Bagi mochi 18 gram per potong dengan tangan yang dibaluri maizena, lalu tutup dengan plastik supaya tidak kering.
- Giling wijen hitam yang sudah disangrai sampai benar-benar halus menjadi paste.
- Kocok mentega tawar bersama gula kastor, garam, dan vanilla sampai lembut dan setengah mengembang.
- Masukkan 1 butir telur lalu aduk sampai rata, kemudian masukkan wijen hitam yang sudah dihaluskan dan aduk sampai rata.
- Ganti dengan spatula lalu masukkan baking soda bersama setengah bagian tepung serba guna.
- Masukkan sisa tepungnya bersama wijen sangrai utuh lalu aduk sampai menjadi adonan cookies.
- Tutup adonannya dan simpan di kulkas minimal 30 menit sampai firm.
- Panaskan oven di suhu 170 sampai 180 derajat api atas api bawah.
- Timbang adonan cookies 35 gram per potong, bulatkan, lalu pipihkan.
- Taruh satu potong mochi di tengahnya lalu bungkus dengan adonan sampai mochinya tertutup rapat.
- Pipihkan tiap cookies sedikit lalu taburi wijen hitam di atasnya.
- Panggang 13 sampai 14 menit.
- Pindahkan cookies ke cooling rack dan diamkan 10 sampai 15 menit sebelum dimakan karena mochinya masih sangat panas.
Ingredients
Black sesame cookies:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast the black sesame seeds in a dry pan until they are hot and fragrant.
- Mix the glutinous rice flour, cornstarch, sugar, and salt in a bowl, then pour in the water and stir until smooth.
- Pour the batter into an oiled heatproof bowl, cover it with plastic wrap, then poke a few holes in the top.
- Steam for about 25 minutes until cooked.
- Add the unsalted butter to the hot mochi and knead it in the bowl using a cloth so your hands do not burn.
- Move the mochi onto a silicone mat and knead it until smooth and chewy.
- Divide the mochi into 18 g pieces with cornstarch dusted hands, then cover them with plastic so they do not dry out.
- Grind the toasted black sesame seeds until they turn into a fine paste.
- Beat the unsalted butter with the caster sugar, salt, and vanilla until soft and half fluffy.
- Add 1 egg and mix until combined, then add the ground black sesame and mix until even.
- Switch to a spatula and fold in the baking soda together with half of the all purpose flour.
- Add the rest of the flour along with the whole toasted sesame seeds and mix until it becomes a cookie dough.
- Cover the dough and chill it for at least 30 minutes until firm.
- Preheat the oven to 170 to 180 degrees with top and bottom heat.
- Weigh the cookie dough into 35 g portions, roll them into balls, then flatten each one.
- Place a piece of mochi in the center and wrap the dough around it until the mochi is completely hidden.
- Flatten each cookie slightly and sprinkle black sesame seeds on top.
- Bake for 13 to 14 minutes.
- Move the cookies onto a cooling rack and let them rest for 10 to 15 minutes before eating, since the mochi stays very hot.
Mode Masak
Mochi
Black Sesame Mochi Cookies
MOCHI SESAME COOKIES!
MOCHI SESAME COOKIES!
Bahan
Black sesame cookies:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai wijen hitam di wajan kering sampai panas dan wangi.
- Campur tepung ketan, maizena, gula, dan garam di wadah, lalu tuang air dan aduk sampai licin.
- Tuang adonan ke mangkuk tahan panas yang sudah diminyaki, tutup dengan plastic wrap, lalu tusuk beberapa lubang di atasnya.
- Kukus sekitar 25 menit sampai matang.
- Masukkan mentega tawar ke mochi yang masih panas lalu uleni di dalam wadah dengan bantuan kain supaya tangan tidak panas.
- Pindahkan mochi ke silpat lalu uleni sampai licin dan kenyal.
- Bagi mochi 18 gram per potong dengan tangan yang dibaluri maizena, lalu tutup dengan plastik supaya tidak kering.
- Giling wijen hitam yang sudah disangrai sampai benar-benar halus menjadi paste.
- Kocok mentega tawar bersama gula kastor, garam, dan vanilla sampai lembut dan setengah mengembang.
- Masukkan 1 butir telur lalu aduk sampai rata, kemudian masukkan wijen hitam yang sudah dihaluskan dan aduk sampai rata.
- Ganti dengan spatula lalu masukkan baking soda bersama setengah bagian tepung serba guna.
- Masukkan sisa tepungnya bersama wijen sangrai utuh lalu aduk sampai menjadi adonan cookies.
- Tutup adonannya dan simpan di kulkas minimal 30 menit sampai firm.
- Panaskan oven di suhu 170 sampai 180 derajat api atas api bawah.
- Timbang adonan cookies 35 gram per potong, bulatkan, lalu pipihkan.
- Taruh satu potong mochi di tengahnya lalu bungkus dengan adonan sampai mochinya tertutup rapat.
- Pipihkan tiap cookies sedikit lalu taburi wijen hitam di atasnya.
- Panggang 13 sampai 14 menit.
- Pindahkan cookies ke cooling rack dan diamkan 10 sampai 15 menit sebelum dimakan karena mochinya masih sangat panas.
Ingredients
Black sesame cookies:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast the black sesame seeds in a dry pan until they are hot and fragrant.
- Mix the glutinous rice flour, cornstarch, sugar, and salt in a bowl, then pour in the water and stir until smooth.
- Pour the batter into an oiled heatproof bowl, cover it with plastic wrap, then poke a few holes in the top.
- Steam for about 25 minutes until cooked.
- Add the unsalted butter to the hot mochi and knead it in the bowl using a cloth so your hands do not burn.
- Move the mochi onto a silicone mat and knead it until smooth and chewy.
- Divide the mochi into 18 g pieces with cornstarch dusted hands, then cover them with plastic so they do not dry out.
- Grind the toasted black sesame seeds until they turn into a fine paste.
- Beat the unsalted butter with the caster sugar, salt, and vanilla until soft and half fluffy.
- Add 1 egg and mix until combined, then add the ground black sesame and mix until even.
- Switch to a spatula and fold in the baking soda together with half of the all purpose flour.
- Add the rest of the flour along with the whole toasted sesame seeds and mix until it becomes a cookie dough.
- Cover the dough and chill it for at least 30 minutes until firm.
- Preheat the oven to 170 to 180 degrees with top and bottom heat.
- Weigh the cookie dough into 35 g portions, roll them into balls, then flatten each one.
- Place a piece of mochi in the center and wrap the dough around it until the mochi is completely hidden.
- Flatten each cookie slightly and sprinkle black sesame seeds on top.
- Bake for 13 to 14 minutes.
- Move the cookies onto a cooling rack and let them rest for 10 to 15 minutes before eating, since the mochi stays very hot.
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