Mochi
50-100g sticky rice flour for sprinkling
- Toast the flour for 5 minutes, let it cool
1/2kg strawberries
Soak in salt water, rinse and drain
Split 2
400ml whip cream 35% fat
50g refined sugar
1-2 tsp vanilla extract
- Mix all ingredients until stiff and creamy
- Divide into 2 parts, put in a plastic triangle, store in the refrigerator unused
200g sticky rice flour
30g tapioca flour (can be replaced with cornstarch)
30g cornstarch
75g granulated sugar
350 liquid milk
40g butter
1/8 tsp salt
- Mix all ingredients except butter, stir well then steam for 30 minutes
- Once cooked, remove from heat, add butter, stir and knead until elastic
- Add flavoring or coloring according to taste
- Cut into pieces and weigh 20g then grind/thin, don't forget to sprinkle with flour
- Take 1 small bowl of chili sauce, put 1 sheet of mochi, fill it with whipcream and mochi, wrap it, line it with a 3.2cm paper case.
- Put 1/2 slice of strawberry on top
- Store in the refrigerator, can also be frozen
Mochi box link: https://shope.ee/fyuF2DYVY
https://tokopedia.link/C16Pp8T19Db