Cover the cooked dough with plastic wrap when it’s resting. Otherwise, the surface of the dough will dry out.You can use a spatula or fork to check before removing the dough from the steamer. Avoid overcooking the dough. Cooked mochi dough should be sticky without any running liquid in the middle.Otherwise, your mochi balls won’t have a smooth texture. It’s very important to mix all ingredients THOROUGHLY and make sure everything is completely dissolved before cooking them in a steamer.If the mango filling is hard and too sour, it can ruin your mango mochi experience. Choose ripe mangos that are sweet and soft.If you plan to use Mochiko flour or Shiratamako flour, follow the instructions from this post on how to make the mochi dough. Make sure to use regular glutinous rice flour for this recipe.Chill the mango mochi balls in the refrigerator for at least 30 minutes before serving. Coat the mochi ball with shredded coconut. Pinch the four corners of the mochi wrapper, and then pinch the remaining corners together.Ĩ. Mix until everything is dissolved completely. (It’s important to make sure the mixture is smooth without any lumps.)ħ. In a large mixing bowl, add glutinous rice, cornstarch, sugar, milk, coconut milk, and melted butter. I recommend using unsweetened shredded coconut for this recipe.ġ. Shredded Coconut – It helps to add an extra coconut flavor to the treat while preventing the dough from sticking. You can substitute vegetable oil for a vegan option.
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