Kenyal Lembut! Resep MOCHI JEPANG ISI COKELAT: 100% Bahan Lokal!

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00:00 : intro
01:05 : persiapan bahan (prepping the ingredients)
01:47 : membuat isian cokelat (making the chocolate filling)
03:23 : membuat adonan mochi (making the mochi dough)
03:43 : kukus mochi (steaming the mochi)
04:06 : sangrai tepung pelapis (toasting the flour)
05:10 : bentuk isian cokelat (shaping the chocolate filling)
05:43 : uleni adonan mochi (kneading the mochi dough)
06:33 : bagi dan isi adonan mochi (portioning and filling the mochi dough)
07:45 : hidangan siap dan serving (the dish is ready to serve)

#ResepMochi #ResepMochiIsiCokelat #ResepDevinaHermawan

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[INDONESIAN]
Resep Mochi Isi Cokelat (13 pcs)

Adonan mochi:
300 gr tepung ketan
50 gr minyak
250 gr air
3 gr perisa tutti frutti
2 gr vanili bubuk / ekstrak vanila
2 gr garam
140 gr kental manis putih

Bahan isi:
40 gr tepung terigu
30 gr mentega
140 gr air
140 gr susu
20 gr cokelat bubuk
115 gr compound milk chocolate, cincang
100 gr kental manis putih
⅓ sdt garam

Pelapis:
100 gr tepung tapioka, sangrai
Daun pandan

Langkah:
1. Untuk isian cokelat, siapkan wajan, masukkan mentega dan terigu, lalu masak
2. Tambahkan air, susu, garam, kental manis, dan cokelat bubuk, aduk rata
3. Matikan api, masukkan compound milk chocolate, aduk rata
4. Masukkan ke dalam mangkuk, tutup dengan plastic wrap, diamkan di kulkas
5. Untuk adonan mochi, siapkan mangkuk, masukkan tepung ketan, kental manis, garam, perisa tutti frutti, minyak, vanila bubuk, dan air, aduk hingga rata,
6. Pindahkan ke dalam wadah tahan panas, tutup dengan aluminium foil, kukus selama 35-40 menit
7. Untuk tepung pelapis, sangrai tepung tapioka dengan pandan hingga wangi
8. Keluarkan isian cokelat, ambil ½ scoop ice cream, bulatkan dan balur dengan tepung
9. Angkat mochi dari kukusan, lalu uleni adonan, bentuk panjang dan bagi menjadi 13 bagian
10. Pipihkan mochi, lalu beri isian cokelat, bentuk bulat kembali, tambahkan sedikit tepung tapioka sangrai ke seluruh permukaan mochi

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[ENGLISH]
Mochi with Chocolate Filling Recipe (yield: 13 pcs)

Mochi Dough:
300 g glutinous rice flour
50 g oil
250 g water
3 g tutti frutti extract
2 g vanilla powder / vanilla extract
2 g salt
140 g white condensed milk

Filling:
40 g flour
30 g butter
140 g water
140 g milk
20 g cocoa powder
115 g compound milk chocolate, chopped
100 g white condensed milk
⅓ tsp salt

Coating:
100 g tapioca flour, toasted
Pandan leaf

Steps:
1. For the chocolate filling, prepare a pan. Add the butter and flour in and cook.
2. Add the water, milk, salt, condensed milk, and cocoa powder in. Mix well.
3. Turn the heat off. Add the compound milk chocolate in and mix well.
4. Transfer into a bowl. Cover with plastic wrap and chill in the fridge.
5. For the Mochi dough, prepare a bowl and add the glutinous rice flour, condensed milk, salt, tutti frutti extract, oil, vanilla powder, and water in. Mix well.
6. Transfer to a heat proof pan. Cover with aluminum foil and steam for 35-40 minutes.
7. For the coating, toast the tapioca flour with pandan leaf until fragrant.
8. Get the chocolate filling out of the fridge. Scoop it out with an ice cream scoop until half full. Shape into balls and coat with the flour.
9. Remove the mochi from the steamer. Knead the dough. Shape it into a long cylinder and divide into 13 pieces.
10. Thin out the Mochi, add the chocolate filling in, and shape into balls again. Coat the surface with a bit of the toasted tapioca flour.

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