Hong Kong Style Mochi

Name: Hong Kong Style Mochi
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Glutinous rice flour; 35g Clarified flour; 75g peanut powder; 2 tbsp Peanut oil; 180ml mineral water; 75g Sugar; 1 tbsp Fresh milk; a little Orange Pigment

by Yaxi Zhenxiang

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

This is my second time making Mochi. The child thought it was delicious, so I tried to make it again. The time was in a hurry last time, so no photos were taken. I won't let it go this time. Since it's delicious, I want to share it with my friends right away, so I quickly took it and uploaded it. This is simple and easy to make "mochi". Maybe you have already done it, but it doesn't matter I still want to share with you all, if there are incorrect steps, please friends to give pointers. . . . When I made it last time, I didn't add any drinkable pigment, and I felt that the color was too light and too white. This time I made my own claim and gave it some color, but I accidentally put too much color on it. It became this Mo Di. . . Orange. . . La. . . "

Ingredients

Hong Kong Style Mochi

1. All the ingredients for the mochi are ready.

2. Put glutinous rice flour, orange flour, peanut oil, fresh milk and water in a large bowl.

3. Use a whisk to mix evenly, add the sugar, and mix until the sugar dissolves.

4. Add a little orange drinking pigment and stir evenly. (Can't let go)

5. Put a little cream in a 9-inch square mold.

6. Spread the cream on the bottom of the mold, 4 sides less than 2 inches high.

7. Pour the evenly mixed glutinous rice paste into the mold.

8. Put it in a steamer and steam until cooked.

9. Take it out with a toothpick and pull it out. If it doesn't stick, it means it's cooked.

10. Pour the steamed mochi on a plate and let cool.

11. Put peanut powder and sugar in a small bowl and mix well.

12. Cut the cooled mochi with a spatula into 1-inch wide strips.

13. Then cut it all into damask shapes.

14. Dip it in peanut sugar powder.

15. It is the simple version of "Hong Kong Style Mochi"!

Tips:
1) Peanut oil itself has a strong peanut fragrance, adding it to mochi will give it a peanut fragrance. Wrap a layer of peanut icing sugar when you eat, and add fragrant flavor!

2) Applying cream on the baking pan will drop off easily when demoulding!