mochi

i’m always intrigued by how delicate the mochi-s in Japan look…. they are all sooo cute though i find them a tad too sweet at times.. but still, they are so kawaii 。◕‿◕。. This batch of mochi is really easy to make… a bit sticky (as i don’t like to add to much flour when shaping bakes) but we get around that….

Original recipe adapted from First Time with Mochi

Ingredients

Dough
15g flour
30g glutinous rice flour
30g rice flour
30g caster sugar
135g milk
2 tbsp shortening/butter
2 tbsp condensed milk
drops of edible pink and green food colouring

Custard filling
15g flour
15g cornstarch
30g custard powder
50g caster sugar
100g evaporated milk
200g coconut milk
1 egg yolk
15g melted butter

食材

面皮
面粉 15克
糯米粉 30克
粘米粉 30克
绵白糖 30克
牛奶 135克
白油/黄油 2大匙
炼奶 2大匙
粉、绿色食用色素 数滴

卡仕达内陷
面粉 15克
粟粉 15克
卡仕达粉 30克
绵白糖 50克
花奶 100克
椰浆 200克
蛋黄 1颗
融化黄油 15克

Directions/方法

mochi

– Dough: mix all ingredients in a mixing bowl and pour into a container. It will be of sticky-liquid consistency. Place into steamer and steam for 5-10 mins over high heat until it solidifies
制作面皮 ~ 所有食材混合,倒入容器。面糊偏沾性。放入蒸锅以大火蒸5-10分钟或至面团硬化即可

– take dough out and allow to cool. If you can, try to punch and knead the dough whilst it’s hot till it becomes a smooth and elastic dough
取出面团,冷却。如耐得了热,可趁热搓揉面团直到其变光滑并有弹性

– transfer to refrigerator to chill for 1-2 hours
冷藏1-2小时

– Meantime prepare custard by sieving flour, cornstarch and custard powder into a saucepan. Add in coconut milk and evaporated milk. Mix well, and add in egg yolk, sugar and melted butter. Simmer all ingredients over medium heat for 20-25 mins, stirring custard every 5 minutes while cooking
制作卡仕达 ~ 面粉、粟粉和卡仕达粉过筛入奶锅。加入椰浆和花奶。拌匀后加入蛋黄、糖和融化黄油。中火,将面糊煮20-25分钟,每5分钟搅拌一次

– Divide custard filling into 25g per portion
冷却后的卡仕达馅料分割成 25克等份

– remove dough from refrigerator. If it is still very sticky after chilling, add flour as needed to achieve desired consistency. Colour a handful of dough green, and remaining portion pink
面团从冷藏库取出。如果沾手,可加点手粉。捏一小部份面团,加点绿色素搓揉成绿色面团。其余的加入粉色色素,搓揉均匀成为粉色面团

– divide pink dough into 30g per portion, and flatten dough into a disc. Dust an ice-cream scoop with cornstarch and place dough into scoop
粉色面团分割成30克等份,擀平。冰淇凌勺撒上粟粉,摆入面皮

– place custard filling, and wrap dough. Seal seams
放入一份卡仕达馅料,面皮收口、封紧

– roll green dough out, and using star-shaped cookie cutter, cut out the “leaves” or the strawberry. Attach to strawberry, and make impressions using moulding tools and toothpick
绿色面团擀平后,用星形或叶子模具裁切出草莓的叶子。沾到草莓上,然后运用竹签在叶子和草莓压上条纹

– transfer to refrigerator and chill for 20-30 mins before serving
冷藏 20-30分钟即可想用

Personal notes/温馨小贴士:

mochi

– i steamed my dough for 9 mins and found it had hardened into blocks.. i punched and kneaded the dough whilst it was still hot and it became a smooth dough shortly
我用大火将面团蒸了9分钟后,发现面团都成块儿了。我趁面团还热着时,将它搓揉 ~ 面团很快就变光滑

– i will use shorter cooking time for the custard in the future as 25 mins seem too long. My custard started cooking around 15 mins but i allowed it to continue “simmering”
卡仕达馅料我只用了15分钟烹煮时间(25分钟对我来说有点儿长)。熄火后,我继续让其以余热“焖煮”

– i did not use the ice cream scoop as i found the dough very sticky to handle ~ instead, i sieved very minimal cornstarch onto a piece of cling wrap, placed the pink dough on top, and press it flat with a big milk tin with another piece of cling wrap on top. The custard filling is then placed in the middle of the disc, and dough is sealed by bringing the circumference of the dough together with the help of the cling wrap. I found this method working very well for me
因为面团对我来说有点沾手,擀平有点儿困难。所以我没用冰淇凌勺 ~ 我将粉色面团夹放在两张撒上少许粟粉的保鲜膜上。然后,用了一个大奶瓶将面团平均压下。之后,将上方的保鲜膜撕开,面皮放上卡仕达馅料,然后将底部的保鲜膜拉起,将面皮带馅料一起揪成一颗球。觉得这个(懒人)方式,简单多啦|

– i made 7 mochi-s in total
我做了7个麻糬

mochi

かわいいです (❁´◡`❁)*✲゚*

mochi

私はもちが大好き

Pollution index: 53 (good)

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(18) Comments

  • Kit (September 7, 2013)

    Wow! These are so lovely & cute! J\’adore! 😉

  • kitchen flavours (September 7, 2013)

    Hi Victoria,
    Wow, Your Strawberry Mochi are so cute and pretty! Lovely!

  • Ann@Anncoo Journal (September 7, 2013)

    WOW! These strawberry mochi are so lovely. I also handmade something similar using the snowskin flour but yours look so much prettier. 🙂

  • Tracy (September 7, 2013)

    第一次到你家,原来你家有很多好料。
    原谅我不会英文,只可以用中文留言。

    • Victoria Bakes (September 7, 2013)

      非常欢迎!我经常到您家打扰了。。。呵呵。。。好料没您多,还有多多指教呐。。。

  • Jasline @ Foodie Baker (September 8, 2013)

    Hi Victoria! The strawberry mochis are so kawaii!! I don\’t think I will ever have the patience to make them.. haha!

  • Jessie Ng (September 10, 2013)

    Hello VB, this is another cute creation that you had made! They look too cute to be eaten!

  • Joey (September 11, 2013)

    Wow these are beautiful. Much much better than the time I made mochi ^^

  • Kit (September 16, 2013)

    So sweet & lovely! J\’adore! 😉

  • graceakaclouds (September 21, 2013)

    Victoria, your strawberry mochi looks so cute!! And it really mirrors the actual strawberry and a much prettier one too 😉 I\’ve always loved mochi and yours looks absolutely delectable! Too good to be eaten 🙂

  • Esther (copycakekitchen) (October 24, 2014)

    So sweet strawberry mochi!!! I wish to have some please !

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