mini pandan muah chee (sticky glutinous snack) 迷你班兰麻滋

ingredients (makes 3 muffin cases of mini muah chee)

150g glutinous rice flour
30g tapioca starch
20ml concentrated pandan juice
160ml water
30g sugar

100g ground peanut powder

食材（可做 3个马芬杯量的迷你麻滋）

糯米粉 150克
木薯粉／茨粉 30克
浓缩班兰汁 20毫升
水 160毫升
糖 30克

花生粉 100克

Directions/做法

bring water in steamer to boil
sift glutinous rice flour and tapioca starch into mixer bowl
add in concentrated pandan juice and water
蒸锅里将加入水，将其烧开
糯米粉和木薯粉过筛入容器
倒入班兰汁和水

mix well till there are no more lumps then pour batter into a well greased pan
(i used a 6 inch round pan)
steam batter over medium heat for 15 mins
拌匀至无颗粒后，将其倒入一个抹上油的烤盘
（我用了 6寸圆形烤盘）
面糊以中火蒸 15分钟

scrape mochi out onto silicon mat and add in sugar
将麻滋从烤盘刮出、倒到油布上，加入糖

knead with the help of silicon mat/cling wrap
be very careful as mochi is very hot
persist on and keep kneading till dough has elasticity
用油布或保鲜膜搓揉麻滋
刚出锅的麻滋非常烫手，所以亲们可要小心
继续搓揉直到面团有弹性即可

pinch (or cut) and shape mochi into mini balls and coat with peanut powder
serve! ~~
捏出（或剪）麻滋、整形成小圆球
裹上花生粉即可享用～～

Personal notes/温馨小贴士:

– the sugar when coming into contact with hot mochi, will create a “syrup”. just continue kneading everything into the mochi till well incorporated
糖一旦加入热麻滋会造成糖浆。这个时候就是继续搓揉直到糖浆完全融入面团

– coat palms generously with oil when pinching and shaping mochi. i used coconut oil
搓揉麻滋时，手掌必需抹上油。我用了椰子油