Brown Sugar Soy Flour Mochi

Name: Brown Sugar Soy Flour Mochi
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 195g Glutinous rice flour; 30g corn starch; 50g Shimizu; 100g brown sugar; 35g White maltose; 40g White sugar; Some Cooked Soy Flour

by Big pear

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This mochi is said to be mochi...The taste is slightly chewy! It's not the usual soft and waxy feeling! The mochi dumplings in this recipe are really the same flavor I ate when I was a kid~ and I mixed brown sugar and brown sugar together to form a syrup, the aroma and taste are better than simple brown sugar!

Ingredients

Brown Sugar Soy Flour Mochi

1. 1 Mix glutinous rice flour + corn starch, sieve and put in a basin for later use

2. 2 Put all sugar + water into a non-stick small pot and boil until boiling

3. 3 Immediately pour the sugar water into the powder basin of Practice 1, stir until it is even and try to form a dough.

4 Put Method 3 in the steamer, boil the water in a pot on high heat for about 35 minutes, and pound the dough with a stick as much as possible while it is hot until it has a springy texture

4. 5 Put a little salad oil on both hands and round the mochi into a round shape

6 Brown sugar mochi is equally divided into two weights of about 25g and 10g each, 25g is rolled into a round shape; 10g is rolled into long strips and then squashed

7After the long strips are coated with the prototype mochi, the cooked soybean flour is attached~ complete!