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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 70g peanuts into the pan, stir-fry over low heat for 10 minutes, and after roasting, pour them onto a plate to cool.
local_fire_departmentLow heat 10 minutesWatch out
Stir continuously while stir-frying over low heat, otherwise the peanuts will burn.
Pour 30g black sesame seeds into the pan, stir-fry over low heat for 7 to 8 minutes, and after roasting, pour them into a bowl to cool.
local_fire_departmentLow heat 7-8 minutesWatch out
Black sesame seeds burn very easily, so keep the heat low and stir constantly while roasting.
After the peanuts cool, peel off their skins, pour the peanuts into a food bag, and smash them with a rolling pin.
Watch out
Peanuts must be completely cooled before peeling and crushing, otherwise they will become sticky.
After mashing, add to the black sesame seeds, add 60g fine white sugar, and stir well.
Watch out
Sugar, crushed peanuts, and black sesame must be mixed thoroughly, otherwise the filling will have uneven sweetness.
Add 150g glutinous rice flour and 20g corn starch to a glass bowl, add 220g milk, and stir until smooth and free of particles.
Watch out
Pour milk slowly and stir until completely smooth without lumps, otherwise there will be raw flour lumps after steaming.
Filter it into the dish.
Watch out
Press evenly with a spatula while filtering to ensure no small flour particles remain on the mesh.
Must use anti-scald clamps or insulated gloves when removing the hot glass dish to avoid severe burns.
Put it in the pot, cover the plate, steam over high heat for 30 minutes, and after steaming, take it out.
local_fire_departmentHigh heat 30 minutesWatch out
Must be covered with a plate when steaming, otherwise condensation from the wok lid will drip into the batter making it too wet and runny.
Add 20g butter while hot, and stir it well.
Watch out
Butter must be added while the dough is piping hot out of the pot, using residual heat to melt and incorporate it fully into the dough.
Put plastic wrap on the cutting board, put in the glutinous rice dough, keep rubbing it with hands, and knead the glutinous rice dough for about ten minutes.
Watch out
Wear anti-stick gloves and use plastic wrap to stretch repeatedly while kneading, otherwise it will stick to your hands easily.
Rub it into a strip, and cut into small pieces evenly.
Watch out
Try to cut into equal sizes, otherwise the mochi will vary in size resulting in uneven texture.
Take a piece of glutinous rice dough, flatten it, wrap it in the filling, stick it together, and knead it into a circle.
Watch out
The seal must be pinched tightly, otherwise the filling will leak out when rolling into a ball.
Wrap coconut paste evenly, and knead it into a circle.
Watch out
Roll gently when coating with coconut flakes so the surface is evenly covered, otherwise it will fall off easily.
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