Pantes VIRAL!! MOCHI MANGGA - Kenyal Lembut Dingin Empuk!!

Summary

In this video, the host demonstrates how to make delicious mango mochi with a soft, chewy texture and a refreshing ice cream-like filling. The recipe involves creating a sticky rice dough flavored with yellow food coloring and oil, then steaming it until perfectly set. The filling is made from whipped cream and fresh mango pieces. The mochi is carefully assembled, and tips are shared for ensuring the dough doesn’t tear. The video highlights the ease and potential of selling this treat, with a recommendation to chill it for a better texture. Perfect for both homemade enjoyment and small businesses!

Takeaways

• 😀 Mochi mango is soft, chewy, and has a refreshing, sweet ice cream-like filling that’s perfect for selling.
• 😀 Start by preparing the mochi dough: mix 150g glutinous rice flour, 20g cornstarch, and 40g sugar with 225ml full cream milk.
• 😀 Add a few drops of yellow food coloring and 20ml of vegetable oil to the dough mixture, ensuring everything is well combined.
• 😀 Strain the mixture into a heatproof container, cover with plastic wrap, and pierce the wrap before steaming for 25-30 minutes.
• 😀 After steaming, stir and spread the dough until it cools down to a manageable temperature.
• 😀 For the filling, use 200-300g of cold whipped cream (either liquid or powdered) and mix at high speed until stiff peaks form.
• 😀 Roll the mochi dough into small portions (28g each) and flatten them with some roasted rice flour to prevent sticking.
• 😀 Add a dollop of whipped cream and some mango pieces in the center of each flattened mochi dough, then close it up into a ball shape.
• 😀 Practice and precision are key in making mochi, as the dough needs to be just the right thickness and wrapped properly.
• 😀 Mochis can be packaged in mooncake boxes or simple cupcake liners, and are best stored in the fridge or freezer for a refreshing treat.
• 😀 The final mochi product is chewy, soft, and has a perfect balance of sweet cream and fresh mango, ideal for serving or selling.

Q & A

What are the main ingredients required to make the mochi dough?

The main ingredients for the mochi dough are 150g of glutinous rice flour (tepung ketan), 20g of cornstarch (maizena), 40g of sugar, 225ml of full cream milk, and 20ml of vegetable oil or cooking oil. A few drops of yellow food coloring are also added for visual appeal.

How do you ensure that the mochi dough is mixed properly?

To ensure the dough is mixed properly, it is essential to stir the mixture until the sugar has dissolved and the ingredients are well combined. The mixture should be smooth and free from lumps.

Why is the dough filtered before being steamed?

The dough is filtered to remove any lumps, ensuring that the texture of the mochi is smooth and consistent. This step is optional, but it helps achieve a finer texture.

How long should the mochi dough be steamed?

The mochi dough should be steamed for 25 to 30 minutes, or until it becomes soft and fully cooked. It's important to check that the dough is well-cooked and no longer raw.

What should you do after steaming the mochi dough?

After steaming, the dough should be stirred and spread out while it is still hot. This helps achieve the right consistency and texture. Let it cool down to a warm temperature before proceeding with shaping.

What type of cream is used for the filling, and how is it prepared?

The filling uses non-dairy whipped cream that is sweetened. It should be chilled and whipped at high speed until it becomes thick and stiff. This results in a creamy, fluffy texture suitable for the mochi filling.

Can the whipped cream be replaced with other ingredients?

Yes, you can replace the non-dairy whipped cream with regular dairy whipping cream, or even whipped cream powder. It's important to use a cream that can hold its shape and texture when whipped.

What is the purpose of using toasted glutinous rice flour on the work surface?

Toasted glutinous rice flour is used on the work surface to prevent the mochi dough from sticking. It also helps in handling the dough while shaping and filling it.

How should the mochi be shaped after filling?

After placing the filling (whipped cream and mango) in the center, the dough should be carefully folded over and shaped into a ball. It's important to make sure there are no gaps or leaks in the dough.

What are some storage and serving tips for the finished mochi?

After shaping, the mochi can be placed in a container or on parchment paper for easy handling. To enhance its flavor and texture, it's recommended to chill the mochi in the fridge or freezer before serving. This makes the mochi refreshing and soft.