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

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[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/

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[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.

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