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Recipe details are AI-generated from the video and may contain errors — for reference only.
First prepare a small bowl, add 10g white sugar, pour in 130g water, stir with chopsticks to dissolve the sugar, then add 20g corn starch, continue stirring until evenly mixed, and set aside.
Watch out
Corn starch must be completely dissolved in the sugar water, otherwise lumps will ruin the batter texture.
Prepare a large bowl, pour in 100g glutinous rice flour, gradually add the starch water mixture while stirring until completely smooth and flowing, then add 10g corn oil and mix well.
Watch out
Corn oil must be fully incorporated into the batter, otherwise oil separation will occur after steaming.
Cover the bowl with plastic wrap, then use a toothpick to poke a few small holes on the surface.
Watch out
Plastic wrap must be pierced for ventilation, otherwise condensed steam will drip in and make the batter too wet.
Must use heat-resistant gloves or tongs when moving the hot bowl to prevent steam or hot water burns.
Place it into the steamer with cold water, turn on high heat, and steam for about 15 minutes after steam rises until fully cooked and translucent.
local_fire_departmentHigh heat, about 15 minutesWatch out
Must start with cold water and steam long enough, otherwise the center will remain uncooked and hard.
Prepare 30g roasted peanuts, crush in a mortar, add 10g roasted black sesame and crush together until fragrant, transfer to a bowl, add 20g white sugar and mix well with a spoon.
Watch out
Peanuts and sesame must be roasted, and sesame must be crushed to release aroma, otherwise the filling lacks flavor.
The freshly cooked mochi dough is extremely hot, wear heat-resistant gloves to prevent burns.
Brush the cutting board with cooking oil, transfer the cooked mochi onto the board, knead it briefly while hot, roll into a log, and cut into a dozen small portions.
Watch out
Must knead and divide the dough while hot, otherwise it will harden and lose elasticity.
Take a dough portion, press into a thin wrapper, add the peanut sesame filling, pinch edges tightly to seal without leaking, and roll into a ball.
Watch out
The seal must be pinched tightly, otherwise the filling will leak out.
Finally, place the wrapped mochi balls into the bowl of desiccated coconut, coat evenly, and arrange on a plate.
Watch out
The mochi surface should be slightly damp so the coconut flakes adhere firmly.
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