Roasted Peanut & Sesame Mochi Recipe (花生糯米粢) with Papa Fung
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- Опубликовано: 27 июл 2024
- This style of mochi is usually served at dim sum restaurants and at Hong Kong-style bakeries. It is loaded with roasted peanuts and sesame, instead of red bean paste, normally found in traditional Japanese daifuku. The mochi is soft and chewy, you know, the QQ texture, in contrast with the crunchy filling. The coconut gives the mochi a nice fragrance and texture as well.
Timestamps:
0:00 Intro
00:15 Part 1: Filling
1:46 Part 2: Mochi
3:52 Part 3: Assembly
4:42 Finale
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ROASTED PEANUT & SESAME MOCHI RECIPE [花生糯米粢]
This recipe makes 24 mochis [製成二十四粒]
INGREDIENTS [食材]
Filling [饀]
160g Peanuts [花生]
60g White Sesame [白芝麻]
50g Sugar [糖]
Mochi [糯米粢]
400g Glutinous Rice Flour (or Sweet Rice Flour) [糯米粉]
2tbsp Peanut Oil [花生油]
420ml Hot Water [水]
80g Sugar [糖]
Some Shredded Coconut [椰𢇃]
DIRECTIONS [製作]
Filling [饀]
1. Pan fry white sesame in low heat until golden brown, set aside to cool. [白鑊炒香芝麻，放置一旁待涼。]
2. Pan fry peanuts in low heat until golden brown, set aside to cool. Once cooled, crush peanuts into tiny pieces, set aside. [白鑊炒熟花生，涼透後壓碎待用。]
3. Place sesame, peanuts and sugar in a bowl mix until even, set aside. [混合芝麻，花生碎和糖備用。]
Mochi [糯米粢]
1. Combine sugar with 380ml of hot water until sugar melts, set aside to cool. [熱水落糖攪拌至溶待涼。]
2. When sugar water has cooled down, mix in glutinous rice flour until paste-like. Add in peanut oil, mix until combined, stir in remaining amount of water (40ml) until paste-like consistency. Strain liquidy paste mixture into an oiled pan, steam for 20 minutes. [糖水涼後加入糯米粉攪拌成粉漿，加上花生油再攪勻，如果漿太乾，可以加入水混合，過篩倒入已搽油的蒸盆中，水滾計蒸二十分鐘。]
3. After steaming, set aside to cool. [取出待涼。]
4. Once cooled, divide into even pieces, sprinkle coconut shreds on the mochi, so it is not sticky. [涼後平均分小塊，灑些椰絲免黏。]
5. Use a press or roll out mochi into a thin disc. [可以用蝦餃皮夾來夾糯米粢皮，如果沒有㚒，用手壓扁，用木棒擀成碟。]
Assembly [組合]
1. Place filling mixture in the middle, fold and pinch the sides in to seal the mochi shut, roll to shape it into a ball, if mochi is still sticky, sprinkle some more coconut shreds on top. [包饀料在皮中間，盡量壓實饀料，沿邊掐實收口免漏，滾成球狀，灑些椰𢇁免黏即成。]
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Music/Sound Credits:
Balloon (Prod. By Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod 
Хобби
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Oh boy a new video~ Seriously this channel deserves so many more views, keep up the great content!!!
Thanks! 😊
Wow great channel and videos, thanks for sharing!
Love this! Going to try to make this one 😃
謝謝
I'm making this today 🥰
Tell me how it goes!!!
正！我妈咪最鍾意食，下个星期整比她。
👍
Hi thanks for sharing the recipe. May I know why you don't add corn flour to the mixture as seen by some recipes? I am curious to know what's difference it made to the mochi skin if you just use glutinous flour vs using glutinous flour and corn flour?
I've never used corn flour before. When I was making dim sum, this is the method I was taught.
Hi papa fung, in uk I don’t think I’ve seen peanut oil in the supermarkets. Is veg oil ok?
Yes, veg oil is ok
我今天剛剛跟著你的食譜做了糯米糍，但是我覺得皮🈶️點太硬了。
我諗可能每個品牌的粉吸水程度有分別，你可以略加水份，希望可以改善。
If you set 40 ml of hot water before, won’t it cool down by the time you pour it into the dough? I’m curious.
The hot water is mainly to melt the sugar in the beginning. Once you let the sugar water cool, then you add in the rest of the ingredients. By that time, the water is just warm, which is fine. You will still need to steam the mochi dough for it to get that mochi consistency
@@PapaFungsKitchen Thank you!
I am making this and I think the water for the mochi is wrong because the consistency I get with the measurements are very thick compared to what is shown in the video.
Hello, sometimes different brands create different consistency. If you find it too thick, you can add a bit more water. I hope that helps