IMG_2612ingredients (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

IMG_2616
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

IMG_2601
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

IMG_2602
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

IMG_2605 IMG_2606scrape 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

IMG_2608knead 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

IMG_2609 IMG_2610IMG_2611pinch (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:

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– 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

 IMG_2613

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