Looks like mochi. How about rounding up a few grandkids to add some note in English for these videos (you don't want to do the labor yourself)? Just a few words to identify the dish, the components, and maybe where it comes from and, if seasonal, when is it eaten. Hi to everybody at home. Unc' Jim.
This is a Hakka mochi, the difference is that she cook the dough in a frying pan on low heat, instead of steaming. She used 150gr of sticky rice flour, 40 gr of wheatstarch, 27 gr of sugar, 1,5 cup of water, filling: 4-5 table spoon of peanuts, equal portion of icing sugar (4-5 tablespoon). 2 table spoon of oil to coat the pan for cooking, a little bit of sesame oil to prevent from sticking in the heatresistant zipbag. Mix the dry ingredients first (flour, starch and sugar), then add the water mix it well. In the meantime mix the peanut with the icing sugar together (icing sugar will not become watery if it stays for a while). Coat the pan and pour the batter and put on low heat, mix and scrape until the dough is firmly cooked, if you like soft mochi then you take it out when it reaches your desired texture. If you like it to be more chewy and sticky then cook a bit longer until in does not tear apart. She likes it to be more chewy so she continued to kneed the dough in a heat resistant bag until she liked the texture and then she just squeezed it out of the bag and coat it with the peanut filling (Instead of putting inside, she said this is traditionally how the Hakka people would it). I am Hakka as well, but I know both ways, filling it inside or dipping it into the peanut mixture. Dipping in the peanut mixture is less work then trying to fold the dough around the filling. I hope this will help you. I just came across this video and happened to see your text..Have a nice evening.
講解清晰、精闢製作的粢粑看起來漂亮、Q、口感好又易學，最適合大眾。
謝謝分享製作道地客家麻糬美食!讚喔!
11
感谢分享， 解释很清晰明了。✌️👍🙂
可用桿麵棍攪拌，麻糬就會很Q 也不會燙手。
讚！
很正宗的赞赞
好棒讚
Thank You!!
Tq for sharing 👍
Looks like mochi. How about rounding up a few grandkids to add some note in English for these videos (you don't want to do the labor yourself)? Just a few words to identify the dish, the components, and maybe where it comes from and, if seasonal, when is it eaten. Hi to everybody at home. Unc' Jim.
This is a Hakka mochi, the difference is that she cook the dough in a frying pan on low heat, instead of steaming. She used 150gr of sticky rice flour, 40 gr of wheatstarch, 27 gr of sugar, 1,5 cup of water, filling: 4-5 table spoon of peanuts, equal portion of icing sugar (4-5 tablespoon). 2 table spoon of oil to coat the pan for cooking, a little bit of sesame oil to prevent from sticking in the heatresistant zipbag. Mix the dry ingredients first (flour, starch and sugar), then add the water mix it well. In the meantime mix the peanut with the icing sugar together (icing sugar will not become watery if it stays for a while). Coat the pan and pour the batter and put on low heat, mix and scrape until the dough is firmly cooked, if you like soft mochi then you take it out when it reaches your desired texture. If you like it to be more chewy and sticky then cook a bit longer until in does not tear apart. She likes it to be more chewy so she continued to kneed the dough in a heat resistant bag until she liked the texture and then she just squeezed it out of the bag and coat it with the peanut filling (Instead of putting inside, she said this is traditionally how the Hakka people would it). I am Hakka as well, but I know both ways, filling it inside or dipping it into the peanut mixture. Dipping in the peanut mixture is less work then trying to fold the dough around the filling. I hope this will help you. I just came across this video and happened to see your text..Have a nice evening.
感謝分享~今天試做,真的很好吃唷
天才
👍
請问老师做好能放,几天不会硬，謝謝
客家話叫糍巴，台語才叫麻糬
請問老師這台机器到那裡去買能告訴我嗎？
請問是哪台机器
請問水1、5杯水是幾克，謝謝
1.5杯的水约300克。
@@黃鑽級米其林 感恩
請問玉米粉即是太白粉嗎？
不是 是corn starch
謝謝回覆，我以為corn starch就是太白粉。請問太白粉是哪種starch呢？
@@cfeng6174太白粉 Potato Starch
@@shuchentay 謝謝答覆🌹
麻糬，客語粸粑
這作法太麻煩嘞還甩呢萬一沒甩好有危險疑慮吧?
沒熟，去看阿芳老師做的
😢😮
好像不很熟，再透一點