Pandan Mochi

The simplest way to make snack now is steamed MOCHI. I've been making several flavor and filling. The best I can tell is mochi with nutella filling. ^^

But this time I made Pandan flavor with mungbeans filling.
I didn't plan at first actually so first layer I put is white but I dropped some pandan fragrant still but not green color. Then I was thinking why not having pandan green color for the second layer. So after first layer done, I put some fillings then closed it with green. Steamed again till the dough is firm enough. 

P.S dont forget to spray the cake mold you use with cooking oil. I forgot one mold and its sticky hahah.. lesson learnt!

Always hungry but not in the mood for cooking complicated stuff then mochi is the answer. ^^  

Beets Mochi

I love homemade Mochi!!!

After succeed making green tea mochi yesterday and sent it to my friend in SC, I just remember I still had the beets puree. I used quite plenty perhaps 2 tbsp for this 1/2 cup of glutinous rice flour. I tasted it while it's still hot and it's perfect.

I used the same recipe with Japanesse style but this one I steamed it. I don't wanna get burnt again lol.

So I used talam cake mold to shape it. Steamed first layer for about 10min and then put the filling and pour second layer to cover it. Steamed for another 10min. 

This one I filled with cooked mungbeans, this one is the split mungbeans that been peeled as well.

So happy I could create homemade snack that's healthy!
Happy trying fellas. ^^

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.