Japanese Mochi. Mochi (Japanese: 餅, もち) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. МОТИ (МОЧИ) с МОРОЖЕНЫМ рецепт ЯПОНСКИЙ ДЕСЕРТ - Mochi Ice Cream Recipe - BÁNH MOCHI KEM LẠNH. Mochi: Japan's Soft, Sweet, Squishy Snack Also, you might choke and die, but try not to think about that. Mochi, or Japanese rice cakes, is one of Japan's favorite foods.

Mochi is a staple in supermarkets, konbini and pantries in Japan, but there are different 'mochi seasons'. Traditional Japanese days of significance and holidays often feature their own unique type. Find japanese mochi stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Cara membuatnya pun tidak susah, kalian dapat memasak Japanese Mochi hanya dengan menggunakan 10 bahan dan 14 langkah saja. Berikut ini bahan dan cara untuk membuatnya, bikin Japanese Mochi yuk!

Bahan-bahan Japanese Mochi

Sediakan of Bahan adonan.
Diperlukan 200 gr of tepung ketan.
Diperlukan 30 gr of maizena.
Gunakan 2 sdm of coconut oil.
Gunakan 200 ml of susu (saya:susu almond).
Sediakan 200 ml of santan (tidak kental).
Dibutuhkan of Bahan isi.
Dibutuhkan 1 cup of selai kacang merah (me:homemade, resep ada di cookpadku).
Siapkan of Bahan taburan.
Gunakan Secukupnya of tepung maizena (sekitar 1/2 cup, disangrai).

Thousands of new, high-quality pictures added every day. Feeding hungry kids healthy food is always a challenge. Mochi (Japanese: 餅; Chinese: 麻糬) is a Japanese rice cake made by pounding glutinous rice into a paste and molding it into shapes which can be eaten right away, or cured and dried for later use. Mochi is used to make a variety of traditional Japanese sweets, and cooked in soups.

Cara memasak Japanese Mochi

Pertama-tama, buat adonan. Campur bahan kering (tepung ketan dan maizena). Campur bahan basah (susu, santan, coconut oil). Boleh ditambahkan gula halus pada bahan kering jika mau (saya: skip)..
Campur bahan kering dan bahan basah..
Aduk rata, lalu saring agar adonan halus..
Setelah adonan halus. Kukus selama 20 menit..
Sambil menunggu kukusan. Sangrai tepung maizena selama 5 menit (untuk ditaburkan ketika membentuk adonan yg sudah matang nanti)..
Setelah adonan dalam kukusan matang. Aduk sampai tekstur agak menyatu..
Diamkan sebentar sampai agak hangat..
Ambil satu sendok adonan matang dan secukupnya tepung maizena yg sudah disangrai, lalu pipihkan..
Ulangi sampai adonan matangnya habis. Ketika menumpuk beri alas plastik di setiap adonan matang yg sudah dipipihkan..
Pada tahap ini, jika bahan isian blm ada, taruh pipihan adonan matang ke wadah dan tutup rapat, lalu masukan ke dlm kulkas. Jika bahan isian sudah ada, langsung saja diberi bahan isi..
Siapkan isian. Ambil satu lembar. Beri selai (boleh ditambah strawberry, beri selai lg) kemudian tutup..
Anda jg bisa berkreasi dgn isian lain sprti buah2an, selai lain dan es krim misalnya. Selamat mencoba..
Terakhir lumuri dgn maizena sangrai dan mochi siap dimakan..
Adonan matang/mochi sisa bisa dimasukan dikulkas untuk dibentuk/dimakan esok hari. Kukus kembali jika adonan yg keluar dari kulkas menjadi lebih kering, baru stlh itu dibentuk. Yg sudah diberi isi, bungkus rapat terlebih dahulu dgn plastik, baru dimasukan kulkas..

One of the more popular items is Japanese mochi (moh-chee) or 찹쌀떡 (chapssalddeok) in Korean, a common sweet rice cake. This type of rice cake is soft and sticky with a red bean filling. Hishi mochi is another mochi eaten in spring. Yatsuhashi mochi are traditional Japanese sweets from Kyoto. Mochi in the mochi is (slightly) different from what Japanese think of Mochi.