Mochi is mostly written as "mochi" in the world. In fact, it should be written as "mochi". Mochi is a glutinous rice cake made of glutinous rice flour or other starches. It is an elastic and sticky food that originates from China. . What is called mochi (もち/mochi) in Japan is actually rice cake (the biggest difference from Chinese and Korean rice cakes is that Japanese rice cakes are softer, glutinous and less tough). Taiwanese transliteration of it is "mochi". In the mainland, it is also called Cao Cake. In Zhejiang, it is also called Ma Ji directly, but it is actually called "Ma Ci". Dalian area calls it "Mo Hungry".
Mochi is soft, glutinous, sweet and delicious. It can be wrapped in coconut to make mochi and coconut balls. It can also be used in soft European bun fillings, snowmere wrappers, etc. It is an indispensable ingredient in baked goods. Today, I will share with you how to make soft, glutinous and sweet mochi.
In the first step, add glutinous rice flour, milk, and sugar into a bowl at once, stir well, and then add butter.
In the second step, put the mixed glutinous rice flour into the steamer and steam it over high heat for about 20 minutes. The steamed glutinous rice flour will be crystal clear. When it is hot, use a silicone knife to knead the butter on the surface evenly. Knead with the silicone knife until the surface is no longer visible. Butter
In the third step, put on gloves to prevent sticking and continue kneading. The prepared mochi is slightly yellow and translucent, smooth and not greasy, and can be beaten into a ball.
Divide into small balls and directly wrap them in coconut paste to make coconut mochi balls. You can also use them as fillings for soft European buns, snow meiniang skin, etc. The taste is soft, glutinous, sweet and delicious.
mochi
