Resep KUE MOCHI WIJEN ISI KACANG: Khas Semarang, Disukai Semua! скачать в хорошем качестве

Resep KUE MOCHI WIJEN ISI KACANG: Khas Semarang, Disukai Semua!

Resep lengkap buka di description box ini dan geser sampai ke bawah. *English description is at the bottom section.* 00:00 : intro 01:10 : persiapan bahan (prepping the ingredients) 02:27 : membuat isian kacang original (making the Original Peanut filling) 03:19 : membuat isian choco almond (making the Choco Almond filling) 04:16 : membuat adonan mochi (making the Mochi dough) 04:53 : tuang adonan mochi ke wadah dan kukus (pouring the dough into a pan and steaming) 06:57 : takar dan bentuk isian (portioning and shaping the fillings) 08:04 : uleni mochi dan potong (kneading and slicing the Mochi) 09:57 : isi mochi dengan isian dan lapisi dengan wijen (filling the Mochi and coating with sesame seeds) 11:16 : hidangan siap dan serving (the dish is ready to serve) #ResepMochiSemarang #ResepMochiKacang #ResepDevinaHermawan =================== [INDONESIAN] Resep Mochi Semarang (24-26 pcs) Bahan isian original: 90 gr kacang tanah goreng, giling 35 gr gula pasir 50 ml air ¼ sdt garam Bahan isian cokelat: 75 gr campuran kacang almond panggang, giling 4 sdm Indomilk Kental Manis Swiss Choco 35 gr gula pasir ¼ sdt garam Bahan adonan mochi: 160 gr tepung ketan 40 gr tepung tapioka 80 gr gula pasir 2 sdt minyak 280 gr air ½ sdt garam ½ sdm perisa pisang ambon Lainnya: Wijen sangrai Maizena Langkah: 1. Untuk isian original, masak air, gula, dan garam hingga mendidih kemudian masukkan kacang giling, masak di api sedang kecil hingga menyatu sambil diaduk, dinginkan 2. Untuk isian cokelat, masukkan kacang almond, garam, gula, dan Indomilk Kental Manis Swiss Choco, masak di api sedang kecil hingga menyatu sambil diaduk, dinginkan 3. Setelah dingin, bentuk bulat masing-masing isian dengan sendok takar ukuran 1 sdt 4. Di dalam wadah, campurkan tepung ketan, tapioka, gula pasir, garam, minyak, dan perisa pisang ambon dan air aduk rata 5. Masukkan ke dalam loyang, tutup dengan aluminium foil lalu kukus selama 30 menit 6. Keluarkan dari cetakan, uleni hingga menyatu kemudian bagi menjadi dua adonan 7. Taburkan maizena, bentuk memanjang lalu potong-potong 8. Pipihkan bagian samping mochi dengan cara dicubit, masukkan isian lalu bulatkan 9. Masukkan ke dalam wijen sangrai, ratakan 10. Mochi semarang siap disajikan Info lebih lengkap cek Instagram @INDOMILK Instagram:   / indomilk   Website: http://indomilk.com/ =================== [ENGLISH] Semarang Mochi Recipe (yield 24-26 pcs) Original filling ingredients: 90 g fried peanuts, crushed 35 g sugar 50 ml water ¼ tsp salt Chocolate filling ingredients: 75 g toasted almond, crushed 4 tbsp Indomilk Swiss Choco Condensed Milk 35 g sugar ¼ tsp salt Mochi dough ingredients: 160 g glutinous rice flour 40 g tapioca flour 80 g sugar 2 tsp oil 280 g water ½ tsp salt ½ tbsp banana essence Others: Toasted sesame seed Cornstarch Steps: 1. For the Original filling, bring water, sugar, and salt to a boil. Then, add the crushed peanuts and cook on medium-low heat while stirring until it comes together. Let cool. 2. For the Chocolate filling, add the almonds, salt, sugar, and Indomilk Swiss Choco Condensed Milk. Cook on medium-low heat while stirring until it comes together. Let cool. 3. After they cool, shape the fillings into balls using a 1-tsp measuring spoon. 4. In a bowl, combine glutinous rice flour, tapioca flour, sugar, salt, oil, banana essence, and water. Mix well. 5. Pour into the pan and cover with aluminum foil. Steam for 30 minutes. 6. Get the dough out of the pan and knead until it comes together, then divide into two parts. 7. Sprinkle it with cornstarch. Shape into a long cylinder and slice. 8. Flatten the sides by pinching the dough. Add the filling in, seal, and shape into balls. 9. Coat with toasted sesame seeds evenly. 10. Semarang Mochi is ready to serve. =================== Official Site: https://devinahermawan.com/ Instagram:   / devinahermawan   Business inquiries: [email protected] Don’t reupload our content but you can share our videos. Production 2022 © Copyrights by Devina Hermawan.