Sweet brushed Mochi can be done without firing it, do you believe it? I asked for food from my mother.
Two days ago I found a delicious snack, which can be made without turning on the fire. The glutinous mochi can pull out beautiful silk, and it looks like the style that my children love very much. So I followed the steps and ended up overturning after doing it twice. Why did I just stir it? Why can't I stir the sticky and brushed mochi? I really couldn't figure it out, so I gave up. But I felt a little unwilling to accept it. I stared at the bowl of white soup for a while and suddenly remembered that the rice paste I loved when I was a child was sticky and very similar to this brushed mochi.
So I called my mother and asked how the bowl of white and sticky rice paste was made. Originally, I thought the rice paste I ate when I was a child was steamed, but it was stirred with boiling water. I seriously suspected that the rice paste I ate when I was a child was what people call mochi now. It is sweet and glutinous, and I really like it. It is made entirely of glutinous rice flour. Although it is also stirred, it is different from the method mentioned online. It is even simpler. Just glutinous rice flour, sugar and boiling water are enough. I stirred according to the method my mother taught me, and it was done. Haha, don’t fire it!
If you like the glutinous texture like me, don’t turn on this, the brushed mochi that you can eat is worth trying. The whole operation is just one action: stirring. I really didn’t expect such a delicious dessert. The operation is so simple. If you have any skills, you can’t find it. However, one thing to note: if the water added to the glutinous rice flour is boiling water, and it should be added in a small amount multiple times until it can be stirred out, so do not add too much water at a time. Let me show you the mochi you can eat by stirring.
[Brushed mochi]
Required ingredients:
2 tablespoons of glutinous rice flour (half a bowl), 2 teaspoons of milk powder, appropriate amount of sugar, a little lard, appropriate amount of boiling water, and a little mixed nuts.
Specific methods:
1. Prepare the ingredients, put the glutinous rice flour into a bowl, add milk powder, sugar and lard together.
2. Add boiling water to the glutinous rice flour, stirring while adding, until it becomes a viscous, grain-free paste, and you can pick it out with chopsticks.
3. Pour the stirred mochi into a plate, then add an appropriate amount of nuts and you can eat it.
Although my mother and I have always called it Mihu, this is actually the mochi in the eyes of people now. This is the original method my mother taught me, it is really easy to use! My mother has always emphasized to me that lard should be added, so that the flavor will be made. Moreover, glutinous rice flour itself is a very sticky ingredient. Adding lard can be lubricating and will not stick to the mouth. If you mind lard, you can change it to butter. The rich milky aroma is more in line with people's appetite today. I also added some mixed nuts and ate them together. The taste is richer and the nutrition is better. This can be added according to your preferences, including oatmeal, yogurt cubes, dried fruits, etc. As long as you master this method, you can make many delicious mochi, such as adding some matcha powder to make matcha flavors. OK, have you learned this Macaca that doesn’t fire today? Prepare ingredients at home, just stir when you want to eat.
Thank you for reading, I am Mime Xiaochu. If you have better opinions, please leave a message in the comment section below. Your opinions are my motivation to move forward. Follow Meme Xiaochu and share delicious and healthy food recipes with you every day. If you are interested, please like, collect, forward and share. All pictures and texts are original by me, and handling and plagiarism will be prosecuted!
