Butter Mochi

• 份量: 16 servings
• 活動時間: 4 minutes
• 總時間: 1 hour 10 minutes

食材

100 grams mochiko

90 grams evaporated cane sugar (a little less than 1/2 cup)

1 cup whole milk

45 grams cultured unsalted butter (3 tablespoons)

Potato starch (for dusting)

步驟

Line mold

Prepare a 5-inch square mold by lining it with parchment paper.

Mix

Add the 100 grams mochiko and 90 grams evaporated cane sugar to a large microwave-safe bowl, and then add about 1/3 of the 1 cup whole milk. Stir the mixture together until there are no lumps. Add the remaining milk and continue stirring until it is smooth.

Heat mochi

Put the bowl in the microwave oven and set it to cook for 2:30 at 600 watts.

Mix mochi

Remove the bowl from the microwave and stir the mixture together until it's mostly smooth. It's okay if you have some small lumps.

Incorporate butter

Add the 45 grams cultured unsalted butter and stir it into the mixture until the butter is fully melted and incorporated.

Cook mochi

Microwave at 600 watts for another 3:30.

Knead mochi

Carefully remove the bowl from the microwave oven and use a silicone spatula to knead the mochi together. The mochi is very hot, so be careful not to get it on your hands as you stir. The mixture should get very sticky and turn a translucent white color as you knead it. If this doesn't happen, microwave it for another minute or two.

Shape mochi

When you're happy with the texture of your mochi, transfer it to the prepared parchment-lined mold and press the butter mochi into the corners and flatten off the top.

Cut butter mochi

Chill the mochi in the refrigerator for a few hours to firm it up. When it's cooled down, unmold the butter mochi and peel back the parchment paper. Use a sharp knife to cut it into bite-size pieces, and then dust each piece with a generous coating of Potato starch. Dust the excess starch off of each piece of mochi and serve.

營養

• 卡路里: 74 kcal
• 總脂肪: 3 g
• 飽和脂肪: 2 g
• 反式脂肪: 1 g
• 膽固醇: 8 mg
• 鈉: 7 mg
• 總碳水化合物: 11 g
• 膳食纖維: 1 g
• 總糖: 6 g
• 蛋白質: 1 g