Kenyal Lembut! Resep MOCHI JEPANG ISI COKELAT: 100% Bahan Lokal!

Summary

In this video, Devina Hermawan teaches viewers how to make Milk Mochi with a Chocolate filling. She emphasizes the importance of using fresh glutinous rice flour to avoid a musty odor and shares tips for enhancing the dough's aroma. The chocolate filling is prepared first and requires chilling, made with butter, flour, milk, and cocoa powder, with a choice between milk or dark chocolate for sweetness and richness. The Mochi dough is a mixture of glutinous rice flour, condensed milk, and other ingredients, steamed to perfection. Once cooked, the dough is kneaded and shaped around the chocolate filling, then coated with toasted tapioca flour to prevent sticking. The result is a chewy, soft dessert with a balanced, not overly sweet chocolate flavor.

Takeaways

• 🍫 The chocolate filling for the Milk Mochi is designed to be not overly sweet and with a custard-like texture due to the use of flour and milk.
• 🍡 The Mochi dough is made from glutinous rice flour, oil, salt, water, condensed milk, vanilla extract, and optional tutti frutti extract for added fragrance.
• 🌡️ The chocolate filling needs to be chilled after preparation, taking about an hour to set in the refrigerator.
• 🔥 The Mochi dough is cooked by steaming it in a heatproof pan, with the cooking time varying based on the width of the pan.
• 🌿 To enhance the aroma and reduce moisture, the tapioca flour used for coating is toasted with pandan leaves.
• 👀 It's important to ensure the glutinous rice flour is fresh and without a musty odor for good Mochi taste, and if necessary, it can be improved by toasting or adding pandan leaves.
• 🍰 The chocolate filling is prepared first and then shaped into balls for ease of use in the Mochi-making process.
• 🤲 The Mochi dough should be kneaded after cooking to achieve an even consistency, ensuring a chewy texture in the final product.
• 🎯 The Mochi is portioned to match the size of the chocolate filling balls, with options for larger or smaller Mochi balls depending on preference.
• 🌬️ After sealing the Mochi with the filling, it's dusted with flour to prevent sticking, and the edges are thinned to ensure even thickness when sealed.

Q & A

What is the main dish being prepared in the video?

The main dish being prepared in the video is Milk Mochi with Chocolate filling.

What are the key ingredients for the Mochi dough?

The key ingredients for the Mochi dough are glutinous rice flour, oil, salt, water, condensed milk, and vanilla extract. Tutti frutti extract is also added for extra fragrance.

What should you do if the glutinous rice flour has a musty odor?

If the glutinous rice flour has a musty odor, you can improve it by toasting the flour or by adding pandan leaves.

What is the purpose of adding flour to the Mochi after sealing it?

Flour is added to the Mochi after sealing to prevent it from sticking to each other.

What is the recommended type of chocolate for the filling if you want a sweeter taste?

For a sweeter taste, milk chocolate is recommended for the filling.

How long does it take for the chocolate filling to set in the fridge?

The chocolate filling will set in about 1 hour in the fridge after it has cooled down.

Why is it important to ensure the Mochi dough is mixed evenly without lumps?

Mixing the Mochi dough evenly without lumps ensures a consistent texture and prevents the Mochi from being uneven in firmness and chewiness.

What is the purpose of toasting the tapioca flour for the coating?

Toasting the tapioca flour enhances its aroma and reduces the water content, making it dry and sterilized for use as a coating on the Mochi.

How should the chocolate filling be shaped before being used in the Mochi?

The chocolate filling should be shaped into balls for easier handling and to ensure even distribution within the Mochi.

What is the significance of the thickness of the Mochi dough when sealing it with filling?

The Mochi dough should be thinned out at the edges to ensure that the top and bottom have the same thickness when sealed, preventing the bottom from being too thick.

Why is it easier to shape and seal the Mochi while the dough is still warm?

The Mochi dough is easier to shape and seal when it is still warm because it remains elastic and flexible, making the sealing process smoother.