RESEP DAIFUKU MOCHI ENAK KENYAL LEMBUT PANTESAN BANYAK YANG SUKA

Summary

In this video, the creator demonstrates how to make delicious fruit-filled mochi, or 'daifuku,' with a creamy filling. The process starts with preparing a soft, chewy mochi dough made from glutinous rice flour, cornstarch, and sugar, followed by steaming it until it becomes smooth and pliable. The mochi is then filled with a variety of toppings, including whipped cream and fresh fruit such as strawberries, mango, and grapes. The video showcases different colorful variations of mochi, each uniquely topped, and emphasizes the fun and creative aspect of making these treats at home. The recipe offers a delightful way to enjoy a sweet, bite-sized snack that kids and adults will love.

Takeaways

• 😀 The recipe is for making fruit-filled Mochi, a delicious dessert with a creamy filling and soft, chewy rice dough.
• 😀 The Mochi skin is made using glutinous rice flour, cornstarch, sugar, and milk, with added vanilla and vegetable oil for flavor and texture.
• 😀 The filling is a whipped cream mixture made from whipping cream powder, cold milk, and sweetened condensed milk, whipped until thick and fluffy.
• 😀 Different fruit toppings such as strawberry, mango, grape, and kiwi can be used for variety, or even Oreos for a fun twist.
• 😀 The Mochi dough is colored with food coloring into different shades: yellow, pink, blue, green, and brown, to add vibrancy to the dessert.
• 😀 The dough is steamed for about 25-30 minutes, then kneaded while still warm to ensure the Mochi has a chewy texture.
• 😀 After the dough is steamed, it is shaped into small portions and flattened to form discs, ready to be filled with whipped cream and fruit.
• 😀 Once filled, the Mochi is sealed and rolled in toasted cornstarch to prevent it from sticking, making it easier to handle.
• 😀 The finished Mochi is decorated with extra fruit or toppings like marshmallows to add extra flavor and visual appeal.
• 😀 The Mochi should be eaten fresh for the best texture, but can be stored in the refrigerator for a few hours, though it may lose its moisture if stored too long.

Q & A

What is the main ingredient used to make the mochi dough?

The main ingredient for the mochi dough is glutinous rice flour (500g).

Why is it important to add the milk gradually when making the mochi dough?

Adding the milk gradually helps prevent the flour from clumping, ensuring the dough becomes smooth and consistent.

Can I use regular vanilla extract instead of vanilla essence in the mochi dough?

Yes, you can use regular vanilla extract if you don't have vanilla essence, but adjust the quantity as per your taste.

How long should the mochi dough be steamed?

The mochi dough should be steamed for about 25 to 30 minutes on medium heat.

Why is it necessary to knead the mochi dough while it's still hot?

Kneading the mochi dough while it's hot makes it soft and chewy, ensuring the right texture.

What are the different filling options mentioned for the mochi?

The filling options include whipped cream, and fruit fillings like strawberry, mango, grape, and even Oreo for some varieties.

How should the mochi dough be divided for different flavor variations?

The dough should be divided into five portions of about 240-250g each, and then colored with different food colorings like yellow, pink, blue, green, and brown.

What is the purpose of coating the mochi in corn starch after shaping it?

Coating the mochi in corn starch helps prevent it from sticking and gives it a smooth texture when serving.

How long can the fruit-filled mochi be stored?

The fruit-filled mochi should be stored in the fridge and consumed within a few hours, as it does not last long due to the whipped cream filling.

Can I use other fruits besides those mentioned in the recipe for the mochi filling?

Yes, you can use other fruits like kiwi or even customize the fillings to your preference, but be mindful of their moisture content to maintain the right texture.