Main ingredients:
Glutinous rice flour: 100g; Tapioca starch: 35g; Peanut powder: 75g.
Additional ingredients:
Peanut oil: 2 tablespoons; Mineral water: 180ml; Fine sugar: 75g; Fresh milk: 1 tablespoon; Orange food coloring: a little; Fine sugar: 55g.
Taste: Sweet; Cooking method: Steaming; Time: 20 minutes; Difficulty: Easy.
Detailed steps for cooking Hong Kong-style Mochi
All the ingredients for Mochi are ready.
Put glutinous rice flour, tapioca starch, peanut oil, fresh milk, and water in a large bowl.
Whisk until well combined, then add fine sugar and mix until the sugar dissolves.
Add a little orange food coloring and mix well. (Optional)
Put a little butter in a 9-inch square mold.
Spread the butter on the bottom of the mold, below 2 inches high on all 4 sides.
Pour the well-mixed glutinous rice paste into the mold.
Steam until cooked.
Take it out and insert a toothpick. If it doesn’t stick, it’s cooked.
Pour the steamed Mochi into a plate and let it cool.
Mix peanut powder and fine sugar in a small bowl.
Cut the cooled Mochi into 1-inch wide strips with a scraper.
Cut all the strips into diamond shapes.
Dip them in peanut sugar powder.
That’s the easy version of “Hong Kong-style Mochi”!
