The Love of Glutinous Rice: [cranberry+matcha+brown Sugar Mochi]

Name: The Love of Glutinous Rice: [cranberry+matcha+brown Sugar Mochi]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 75g Glutinous rice flour; 10g wheat starch; 30~40g Dried cranberries; Some Cooked cake powder; A handful (the amount of twisting the thumb and index finger) salt; 30g Caster sugar; 75~80g Shimizu; 75~80g milk

by Warm blue 0429

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

There was a period of time before, crazy buying the "three uncles" mochi. . .

But now I do it by myself. I sell those outside, but I can’t earn our tickets.

Today I made 3 kinds of mochi, the original mochi with cranberries, the matcha mochi with matcha powder, and the brown sugar mochi. ,

It is said that there are three kinds, but in fact, the basic raw materials are basically the same, the difference is only the added auxiliary materials.

Because I'm a lazy person, I don't make a lot of it at home, so I don't bother to use the steamer and directly use the microwave to cook it.

This dim sum can be regarded as a quick dim sum. It takes less than an hour from preparation to preparation, and half an hour of soaking time is included in the middle.

If you are sure that the flour and liquid have been mixed completely, and there is absolutely no granular dry powder, then the soaking time can also be omitted directly~~
(The dosage is for reference only. Take Cranberry Mochi as an example. The other two recipes are basically the same)"

Ingredients

75g Glutinous Rice Flour
10g Wheat Starch
30~40g Dried Cranberries
Some Cooked Cake Powder
A handful (the amount of twisting the thumb and index finger) Salt
30g Caster Sugar
75~80g Shimizu
75~80g Milk

The Love of Glutinous Rice: [cranberry+matcha+brown Sugar Mochi]

1. First make the cake flour: take some glutinous rice flour and place it in a flat plate;

The Love of Glutinous Rice: [cranberry+matcha+brown Sugar Mochi] recipe

2. Heat for 3~5 minutes on medium-high heat in the microwave, until the water in the glutinous rice flour is almost evaporated, the color is slightly yellow, and the rice is fragrant, and the flour is ready. Every 30 seconds to one minute in between, take out the plate and mix loose the glutinous rice flour (you can also use a pan to fry slowly);

3. After the cake powder is allowed to cool, sift it onto a baking tray with a thin layer;

4. Prepare all the ingredients. The milk and water I use are 75g each, and the total liquid volume is 150g;

5. Mix and mix glutinous rice flour and wheat starch, then slowly add water and milk, and stir while pouring;

6. Add sugar and salt;

7. Stir evenly until there are no powdery particles, cover with a lid or plastic wrap, and let stand for 20-30 minutes;

8. When the time is up, use a spatula to mix the batter slightly. If you use plastic wrap, you can use a fork to make holes in the plastic wrap. If you use a lid, remember to open the air hole of the lid. Put it in the microwave and heat it on high heat for 1 minute;

9. Take out the bowl and stir the mixture in the bowl with a spatula;

10. Cover the lid or plastic wrap, put it in the microwave oven, and heat for 1 minute;

11. When the time is up, take out the bowl and stir the mixture in the bowl with a spatula;

12. Add dried cranberries, stir evenly with a spatula, cover again with a lid or plastic wrap, and continue to high heat for 1 minute;

13. Observe the state of the mochi after taking it out. If the flour paste in the bowl is already cooked (completely transparent, no white particles), then use a spatula to keep stirring until the mochi is slightly warm. If there are still white particles, after mixing well with a spatula, continue to high heat for 30 seconds, take it out and observe the state until it is fully cooked;

14. Transfer the mochi in the bowl to oiled paper that has been sprinkled with cake powder. I use a scraper in this step, which is the kind of soft scraper used for making noodles. It can scrape the bowl cleanly (you can also put the cold bowl in the refrigerator for a while, and the mochi will not be so sticky. , Can be easily taken out);

15. Sift some cake powder on the surface of the mochi to form a cylindrical shape, and then set it aside to let it cool completely;

16. Brush off the dry powder on the surface, put it in a fresh-keeping bag, and freeze (frozen!!! Not refrigerated;

17. After freezing until hard, slice or block, then seal and refrigerate. Just heat it in the microwave until soft before eating.

Tips:
1. The more glutinous rice flour, the more sticky the finished product tastes. The more starch, the softer the taste of the finished product. Adjust according to personal preference. In addition, wheat starch can also be replaced by corn starch;

2. The liquid can also be all clean water, or it depends on personal preference;

3. The powder mixture must be completely mixed with the liquid evenly, and let it stand for a period of time, so that the powder can better absorb water;

4. If you are making matcha mochi or brown sugar mochi, use matcha powder instead of wheat starch or brown sugar instead of white sugar, and then slightly adjust the amount of each ingredient. In addition, it is best to mix matcha powder or brown sugar with a little liquid in advance. Because matcha powder is not easy to mix well, the brown sugar particles are relatively large;

5. Please adjust the amount of sugar yourself. My amount is more suitable for my own taste. In addition, don't omit the little bit of salt;

6. When heating in a microwave oven, heat-resistant gloves can be used for the first two minutes. However, it is best to wear gloves during the last heating to avoid burns;

7. After being fully cooked, use a spatula to keep mixing well, which can make the finished product taste more elastic;

8. If you can't finish the mochi, keep it in the refrigerator after sealing. When eating, use the microwave to heat it for tens of seconds to soften. According to my mother, it still tasted good on the third day.