Green Tea Mochi -Japanese style-

Another Mochi Style I love to eat but got to be extra careful to make. I burnt my finger when I wanted remove the plastic food wrap after it came out from the microwave. >_< 

This is using Microwave to cook it. To be honest I like it steamed better. 
Here's the youtube how to make this style of Mochi I made, mochi 

Good luck.

The skin is not sweet but Yummy Nutella.

Mochi -mungbeans filling-

Testing recipe of Mochi I Almost gave up in the middle of processing tho. I thought I made mistake but I said to my self just be creative dear, ^^ instead of shaping the dough into balls, I used talam cake mold to  shape it. Voilaaaaaa!! texture is just like I used to eat and yummy! 

 Ingredients

I used the filling from left over I had, bakpia.

so I am just telling you the skin/dough recipe.
This is the video link of cooking peeled mungbeans
to make mungbeans filling 

150g glutinous rice flour

50gr granulated sugar

100ml hot water

50ml water

10gr corn starch

20g vanilla powder

1/2tsp salt

a pinch of green tea from green tea sachet

How to make is a bit tricky

I mixed glutinous rice flour, vanilla powder, salt

add 50ml water, sugar, mixed it and add hot water

mixed it well

*Since I still had crumbled so I pour lil bit more water and it turned out soo sticky huh*

I couldn't shape it into balls, so I used talam cake mold to steam it

I sprayed the cake mold with cooking oil first 

and then put lil dough in the bottom of the cake 

and 

put the filling and then cover it with the dough

Steam for about 30min till the bottom cooked well

meanwhile prepare the powder to cover mochi later once they are cooked

It is from corn starch by heating it up in a small pan

I used 3 tbsp of corn starch, this is for dusting.

As soon as the steamer stop for about 20-30min, I removed the mochi from the cake mold by using plastic tsp that's been greased by cooking oil. 

carefully I squeezed the plastic mold and used teaspoon plastic to let the edge move out from the mold and it fell to the corn starch pan that I already prepared for dusting, rolled it, till all surface covered. 

Yummy!

Next time I'm gonna make peanut, mungbeans that's been peeled, for the filling..

maybe nutela hmm.

Gemblong -Fried sweet glutinous rice flour cake-

Gemblong.. hmm sweet sticky rice cake made of glutinous rice flour mixed with dried coconut flakes in a coconut milk with lil bit salt. Then shaped it into oval and then deep fried. Glazed it with dark brown sugar. That's a brief explanation of this dessert. >_<

It's traditional Indonesian snack when I was still kid. I guess some stores still sell this back in my country.

Some recipes used glutinous rice flour (white) only. I wanna make it like in Indonesia which is sweet black rice. I mixed half of white and black here. I browsed this link gemblong  since it's small amount. 

I wanna try it first before I offer it to my friends. 

In my opinion It's good, yummy. Well I ate it when it's still lil bit warm. I hope it's not too chewy when it's cold. Let's see. *After several hours I ate it and it was chewy, not recommended for you who wear braces lol*. That's how it should be tho. And still yummy too.

I wanna test it sit on the kitchen counter for 3 days to see how it looks. Before having it delivered to my friends in another state. 

You know when the food contains of coconut milk, it won't last long unless you store it in the fridge. 

Okay, will be back after 3 days for the update! 
I'm back after 3days! Hmm the gemblong in ziplock bag is hard as a rock >_< and the sugar melted lil. I ate it by heating it up in a microwave for about few second. It's still good, for the taste.

Klepon -Sweet Glutinous Balls-

Feels good back on track here! Look at my cute sweet balls here. The easiest snack to make I can say.

The main ingredients are glutinous rice flour and palm sugar. Lil dried salty coconut flakes to bring the taste better.
I didn't use any measurements here. Just prepare the water that's been colored *green* lil by lil drop it in the flour and mix with your hand till they can be shaped. Take a pinch of the dough and fill it with palm sugar and shape into ball and boiled in water till they float. And roll it in dried salty coconut flakes. It will stick right away to the balls.

Klepon

Klepon, a photo by Fitri Harrell on Flickr.

Got the recipe here cookle.at/en/desKlepon.aspx
I only made half of the recipe and i used brown sugar.. yummy!