Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 60g peanuts into a pan, dry roast over medium heat for 12 to 15 minutes while stirring, until skins loosen and peel easily when pinched, then remove and cool.
local_fire_departmentMedium heat 12-15 minsWatch out
Roast peanuts dry without oil and stir constantly, otherwise they will easily burn in spots.
Wash 50g black sesame and drain. Dry in a hot pan over high heat for 2-3 mins, then lower to medium-low heat and stir-fry for about 12 mins until plump, slightly grey, and fragrant when crushed.
local_fire_departmentHigh to medium-low heat 12-15 minsWatch out
Sesame must be thoroughly drained before cooking, otherwise it will take too long and easily burn.
Pour 60g glutinous rice flour into the pan and dry stir-fry over medium heat until slightly yellowish, then remove and cool for dusting.
local_fire_departmentMedium heat 3-5 minsWatch out
Dusting flour must be dry-roasted until slightly yellow, otherwise uncooked flour will taste raw.
In a large bowl, combine 120g glutinous rice flour, 18g cornstarch, 15ml corn oil, and 170ml water, and whisk thoroughly until smooth.
Watch out
The batter must be whisked completely smooth, otherwise the texture will be uneven after steaming.
Use oven mitts when moving hot steaming pots or trays to avoid steam or hot water burns.
Grease a tray, pour in the batter, and steam over medium heat for about 10 minutes until puffed in the center and no raw flour remains when poked.
local_fire_departmentMedium heat 10 minsWatch out
The tray must be greased thoroughly, otherwise the cooked mochi skin will stick firmly to the bottom.
Freshly steamed mochi is extremely hot. Always knead through a towel and never touch directly with bare hands to prevent severe burns.
Put the hot mochi skin into an oiled heat-resistant plastic bag, tie the opening, wrap in a towel, and knead repeatedly for 2-3 minutes until soft and elastic.
Watch out
The mochi skin must be kneaded while hot to develop elasticity, otherwise it hardens as it cools.
Grind cooled black sesame and peanuts separately in a grinder in batches (leaving some peanut texture), combine in a bowl, and mix thoroughly with 50g sugar.
Watch out
Grind sesame and peanuts in short pulses, do not run continuously or they will turn into a paste.
Wear gloves, divide the dough into 9 equal portions (35g each) on a floured tray. Flatten each piece, coat with dusting flour, add 2-3 tsp filling, pinch to seal securely, coat with flour, and place in paper cups.
Watch out
The mochi skin must be coated with dusting flour on both sides and wrapped while warm, and the seams must be pinched tightly sealed.
Traditional Ginger Sweet Glutinous Rice Balls
Traditional Smooth and Rich Almond Tea
Fluffy Creamy Custard Buns
Traditional Shunde Double-Layer Milk Custard
Classic Hong Kong Style Custard Buns
Traditional Cantonese Put Chai Ko & Minnan Peanut Soup