Mochi is the culinary quintessence of Japan, besides the traditional way of making, today this cake is varied quite flexibly.
Mochi dipping milk cream – the dish that has “stormed” on social networking platforms in recent days is really as delicious as rumored? Today, let’s go to the kitchen with AEONMALL Binh Duong Canary to make this cake!
Ingredient
- 150g glutinous rice flour
- 50g cornstarch
- 40g sugar
- 250g fresh milk
- 10g unsalted butter
- 150g whipping cream
- 10g condensed milk
- 2g salt
- A little soybean/ matcha/ cocoa powder for coating
- A little bit of desiccated coconut / cookie crumbs to eat with
Making
Prepare the dough
- First, put the glutinous rice flour, cornstarch, sugar and fresh milk in a large bowl. Mix well until the mixture is dissolved and combined. Filter through a sieve until very smooth and then cover the dough with food film.
- Prepare a steamer, when the water boils, put the bowl of flour into the steamer for 30 minutes.
- After the dough is cooked, add unsalted butter and mix well until the butter is completely melted.
- Let the dough cool, then remove from the bowl and knead until the dough is flexible, soft, and no lumps
Shaping mochi cake
- Divide the dough into equal parts and then roll it into a ball, roll it with bean powder or matcha, cocoa as you like.
Prepare milk cream sauce
- Place whipping cream, condensed milk and salt in a bowl and beat with a whisk until the mixture is fluffy.
Plating
- Arrange the mochi on a plate, enjoy with milk cream sauce, if you like, you can prepare more crackers to make the dish more attractive.
