Melt in your mouth soft and chewy texture, combining my favorite mixture of walnut, almond and coconut ,
Wow came out more than pretty well!
1: glutinous rice flour 1 cup corn starch 2 tbsp milk powder 2 tbsp wheat starch 1 tbsp
2: melted butter 2 tbsp( for dough ) soft butter 1 tbsp ( for filling )
3: icing sugar 1/2 cup
4: fresh Pandan juice 200 ml
1: walnut 1 cup almond 1 cup ( dry roast and finely chop up)
2:shredded coconut 1 cup
3: raw sugar 1/2 cup–1 cup
* may have some filling left over
– dough making
1: sieve all flour, mix together with Pandan juice and butter into a smooth batter, set aside.
2: pour the batter into a oiled bowl or plate, steam for 10-15 mins,dish up
cool and cover, set aside
3: Filling making…
a- grind walnut and almond in a food processor into small pieces
b- transfer nuts mixture to the wok and toast 2-3 mins, add sugar ,butter and coconut,
then mix well, dish up.
* mix all well, dish up and set aside.
4: dough after completely cool evenly cut into 6-8 parts(40-50) gm each , or 10-12 parts (30-32 gm )
flatten edges with roller and plastic wrap on top ,then ready for filling with walnut mixture…
5: spoon 1-2 tbsp of walnut mixture into the middle of the dough, pinch edges closed.
6: roll the Mochi more smoothly and dust with shredded coconut or icing sugar, done and enjoy.
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