I made this just now but with pandan flavor, the stretchiest and softest mochi I have ever made. Currently living in uni dorm and microwave is the only tool available, so I combine all the ingredients in pyrex then 3 minutes medium heat in the microwave. Thank you for sharing your recipe.
I have some question about your microwave cooking method. What do you mean by "pyrex", what wattage did you use in the microwave and how did you enclose the dough in the microwave? Thanks in advance 😊👍
@@redcrafterlppa303 Hi there, what I mean by pyrex is a glass casserole dish, "pyrex" is the brand name. Just as I said, I combine all the ingredients exactly as instructed in the video then I simply put the glass dish uncovered in the microwave and set the microwave in medium micro power. I am not sure for the wattage. I hope this helps.
Just tried this recipe, I microwaved for 1 minute on 900W covered with plastic wrap, then folded it multiple times then 1 minute again in microwave. It turned out absolutely perfect! It was so easy to handle due to the oil. Thanks sooo much, I had so many failed mochi in past. (I filled it with nutella btw hehehe)
This recipe is fantastic! I've tried a number of mochi recipes over the past few weeks, and this one is definitely the best of the lot - super quick and easy to make (I cooked it in the microwave, which only took a couple of minutes), and the texture is wonderfully soft and chewy. Thank you so much for sharing it!
@@nwch9958 It depends on your microwave. It took 4 minutes in mine. I would suggest you cook it for 2 minutes, then check the consistency and mix it to ensure even cooking, and then, continue to cook it in 2 minute increments until it is ready. I hope this helps, good luck. 💪
Great recipe! I also tried using Almond milk and 20g of sugar and it still came out great! I have to steam for about 2-3 hours to get the soft/gummy texture using the rival automatic steamer.
I once was invited to eat a mochi coming from Japan. ❤. It was a holistic experience. Since, I wondered how it is made. THANK YOU, for your kindness to explain. So lovable, well narated is your film. Worth while to watch. Best wishes from Germany.
Mochi is my all time favorite snacks. Can’t believe this can be made at home. You really made it look easy!!! Thanks for the recipe. I am now tempted to make the bean paste and mochi at home.
a comment from Thailand. I enjoy watching your well-prepared and interesting video. Thank you very much for sharing. I myself love Japanese daifuku. 👑👍♥😊
Thank you very much, your instructions are the best of all, love the details especially the cooked flour. My question is, why use milk instead of water? I appreciate your response.
Thank you for sharing the recipe I made it successfully, your recipe is great how long can I keep it and should it keep at room temperature or in the fridge?
I like the way how you made this mochi than the other vedios I have seen they sprinkle starch and not even cook.. yours you cook the glutinous rice for sprinkle on the dough. Am confident to make this and not hurt my stomach. I will follow your recipe.
Hi, thank you for the video, your recipe and the way you cooked it made me happy and calm in the middle of my sleepless night. I just wonder if we can use this recipe with ice cream. I have date paste in the fridge, I can use it with that or make some different kind of chocolate paste. But the latest trend is ice cream mochi I suppose so I am curious how it tastes thanks again, greetings from Turkiye 👍🙏🍥🎉
3 роки тому+4
Great sharing. Your recipes is very good. 🌹🙏Thank you so much
always store mochi in air tight container. You can keep at room temperature if the weather is cold, or refrigerate. Mochi is best consume within within 1-2days
my first attempt at mochi, with a different recepy, wasn’t too successful, and then I stumbled upon this one :) I tried it and it was just perfect: soft, tender, pliable dough that was easy to get out of the steaming bowl, so it didn’t create any mess at the kitchen :) I used bamboo steamer, and I made only one change: replaced cooking oil with melted butter :) thank you so much! 😻
If I use the regular medium-grain Camolino rice flour to make mochi, will it have the same taste, will it differ only in texture and texture, but the same taste, or what? Another question, do the Japanese use regular rice flour to make mochi if sticky rice flour is not available?😊
Hello, sticky rice flour is not available to me, but I have calrose rice medium grain. I grinded it dry and raw and ground it with a little water and sugar at the end. I cooked it in the microwave and it was the same texture and taste of mochi with sticky rice flour exactly so literally that I doubted Rice type, if I do this will it be authentic mochi? In the end, the same taste and texture, where can I send you a video of my mochi?
Hi, I tried this recipe just now and it was so fun! But after a while the mochi started to 下垂, like 赘肉. May i know how you made yours so firm? Mine sort of looked liquidified after sitting for a while.
Adding corn starch is to make mochi don’t get harden so quickly. i never try with potato starch so not sure if it can serve the some purpose as corn starch
Yes, you can reduce the sugar. Steaming on stove is fine. You can cover loosely with aluminum foil or use kitchen towel to pat dry dry the surface after steaming.
![The Fresh Fruit "Daifuku" Mochi (rice cake) Making by a Female Future's Master in Kyoto Japan![ASMR]](/img/n.gif)
到以下网站阅读详细的食谱和做法：
yeercorner.com/2021/03/20/matcha-stretchy-milk-mochi/
喜欢怡儿角落视频和食谱的朋友记得在视频的右角下按赞和订阅我的UA-cam频道。
Any glutinous rice flour would do? Would mochiko work? Or do you recommend exact brand?
@@kimlynnbui307 yes, any glutinous rice flour would work.
@@kimlynnbui307 yes, mochiko would also work, because it's a type of glutinous rice flour
TÜRK DİLİNDE YAZARDINIZ RESEPTİ
PPpp
I made this just now but with pandan flavor, the stretchiest and softest mochi I have ever made. Currently living in uni dorm and microwave is the only tool available, so I combine all the ingredients in pyrex then 3 minutes medium heat in the microwave. Thank you for sharing your recipe.
I have some question about your microwave cooking method. What do you mean by "pyrex", what wattage did you use in the microwave and how did you enclose the dough in the microwave? Thanks in advance 😊👍
@@redcrafterlppa303 Hi there, what I mean by pyrex is a glass casserole dish, "pyrex" is the brand name. Just as I said, I combine all the ingredients exactly as instructed in the video then I simply put the glass dish uncovered in the microwave and set the microwave in medium micro power. I am not sure for the wattage. I hope this helps.
@@redcrafterlppa303 I've tried this recipe recently, optimal values were 450 watt and 3.5-4 min
I've tried this recipe with 23g of sugar, it turned out so good!!!
Hi! Thanks for commenting I wanted to try this with less sugar too! Any tips?
Just tried this recipe, I microwaved for 1 minute on 900W covered with plastic wrap, then folded it multiple times then 1 minute again in microwave. It turned out absolutely perfect! It was so easy to handle due to the oil. Thanks sooo much, I had so many failed mochi in past. (I filled it with nutella btw hehehe)
This has been the best demonstration I have seen. Thank you!
This recipe is fantastic! I've tried a number of mochi recipes over the past few weeks, and this one is definitely the best of the lot - super quick and easy to make (I cooked it in the microwave, which only took a couple of minutes), and the texture is wonderfully soft and chewy. Thank you so much for sharing it!
How much time in microwave?
@@nwch9958 It depends on your microwave. It took 4 minutes in mine. I would suggest you cook it for 2 minutes, then check the consistency and mix it to ensure even cooking, and then, continue to cook it in 2 minute increments until it is ready. I hope this helps, good luck. 💪
Do we need to keep the mochi in the fridge for preservation?
I just make it this morning.. Really soft mochi and delicious skin dough.
I will make it again..
Thanks for sharing..
剛剛做，我是新手，容易掌握，非常成功🎉謝謝食譜
Best mochi recipe I used in my life! And I've made mochi countless times. Thank you 🥰
how to prevent stickiness please i tried it but it's too sticky i couldn't shape it.. so i had to throw it away
@@abdessamadm4205 dust with cornstarch or potato starch
Great recipe! I also tried using Almond milk and 20g of sugar and it still came out great! I have to steam for about 2-3 hours to get the soft/gummy texture using the rival automatic steamer.
I once was invited to eat a mochi coming from Japan. ❤. It was a holistic experience. Since, I wondered how it is made. THANK YOU, for your kindness to explain. So lovable, well narated is your film. Worth while to watch. Best wishes from Germany.
Thank you ❤️
Omg i just made some with 3 flavors: matcha, blueberry and milk. The filling is milk cream. It’s so chewy and delicious!
Mochi is my all time favorite snacks. Can’t believe this can be made at home. You really made it look easy!!! Thanks for the recipe. I am now tempted to make the bean paste and mochi at home.
好食
？
要来一个吗…要啊😂我最喜欢吃麻糬了
a comment from Thailand.
I enjoy watching your well-prepared and interesting video. Thank you very much for sharing. I myself love Japanese daifuku.
👑👍♥😊
Thank you! Very delicious, stretchy, soft mochi. I have made this twice now. I made my own bean paste this time :)
I always like homemade paste👍… glad you like the mochi
@@yeercorner hi excuse me,,, cooked flour is medium protein flour ??
@@Mainan_Arsen you can either microwave or stir fry the glutinous rice flour (without oil) until it becomes light and doesn't taste raw.
@@yeercorner ok thank you for the tips ❤️
Looks yummy. Thanks for sharing this recipe 😊
Yum! When my strawberry plants have fruit ready to eat I'm going to make mochi with a fresh juicy strawberry in the centre
Thankyou so much for this lovely recipe
I made it perfectly like yours! My mom so happy when tried it and i like this mochi very much !
Best mochi that I've ever made, thanks for your efforts Greetings from Egypt🇪🇬🇪🇬
最喜欢吃这些软糯粘粘黏东西😋而且经常做😅太好吃了🥰谢谢分享点赞👍
me too🙌🙌，这类点心其实不难做，很开心你会喜欢。
Thank you very much, your instructions are the best of all, love the details especially the cooked flour. My question is, why use milk instead of water? I appreciate your response.
i think it tastes better/enhances the taste
and because it's 'milk' mochi not regular mochi
thanks for the recipe! I tried to cook it, it's very tasty🤤
No problem, glad you like it!
떡 만들어봤는데 쫄깃쫄깃 맛있어요 레시피 감사합니다👍
Tq for sharing. I'm failed before. After try your my mochi 🍡 turn out great. But I use to put ice cream as filing.
No problem, glad you like it
I just tried mochi for the first time this week, and it is delicious. Looking forward to trying your recipe. Thank you!
Thank you for sharing the recipe I made it successfully, your recipe is great how long can I keep it and should it keep at room temperature or in the fridge?
Tried your recipe! Awesome! Thank you so much for sharing.
No problem, glad you like it
I tried this using corn flower as I didn't have glutinous rice flower and it worked perfectly :)
Thanks for sharing!
Wow that's interesting 🤔 I didn't know that was possible
簡單又乾淨的做法
I like the way how you made this mochi than the other vedios I have seen they sprinkle starch and not even cook.. yours you cook the glutinous rice for sprinkle on the dough. Am confident to make this and not hurt my stomach. I will follow your recipe.
I’ve tried it! It’s really good and fluffy
@@yxt8948 how long did it take you? I feel like trying too
soooo gooood the texture is spot on!
Hi, thank you for the video, your recipe and the way you cooked it made me happy and calm in the middle of my sleepless night. I just wonder if we can use this recipe with ice cream. I have date paste in the fridge, I can use it with that or make some different kind of chocolate paste. But the latest trend is ice cream mochi I suppose so I am curious how it tastes thanks again, greetings from Turkiye 👍🙏🍥🎉
Great sharing. Your recipes is very good. 🌹🙏Thank you so much
no problem🙌
I love this recipe so much, it taste so good!
Tq dear for sharing ...💕keep it up n good luck💕
After steaming and kneading for awhile, do you need to let the dough rest or just roll into ball immediately?
you can proceed immediately, no need to rest the dough
vraiment superbe bien détaillé, merci beaucoup
謝謝美人細膩分享美味美食甜品
What is the best way to store these mochi overnight? Will it remain soft and chewy? Thank you!! (:
always store mochi in air tight container. You can keep at room temperature if the weather is cold, or refrigerate. Mochi is best consume within within 1-2days
怡儿角落 yeercorner thank you! I thought it would harden in the fridge.
Thanks for sharing your recipe. I appreciate you so much. I am successful with yours after trying some others. 👏
I'm going to try this using almond milk or almond creamer 👀
my first attempt at mochi, with a different recepy, wasn’t too successful, and then I stumbled upon this one :) I tried it and it was just perfect: soft, tender, pliable dough that was easy to get out of the steaming bowl, so it didn’t create any mess at the kitchen :)
I used bamboo steamer, and I made only one change: replaced cooking oil with melted butter :)
thank you so much! 😻
I love mochi its my favorite dessert along with wagashi
wow! looks amazing . thank you
Super bien expliqué merci beaucoup
Beautiful! I love u yaaaa :3 Thanks for recipe
If I use the regular medium-grain Camolino rice flour to make mochi, will it have the same taste, will it differ only in texture and texture, but the same taste, or what? Another question, do the Japanese use regular rice flour to make mochi if sticky rice flour is not available?😊
很漂亮的麻薯❤
我刚试做了，美味！赞👍
隔夜好软糯吗
第二天还软吗？
Ty for making this! I’m trying it rn and I hope it works! Fingers crossed!🤞🏻
Hello, sticky rice flour is not available to me, but I have calrose rice medium grain. I grinded it dry and raw and ground it with a little water and sugar at the end. I cooked it in the microwave and it was the same texture and taste of mochi with sticky rice flour exactly so literally that I doubted Rice type, if I do this will it be authentic mochi? In the end, the same taste and texture, where can I send you a video of my mochi?
哇啊！看着好好吃😋
Thank you so much 🌹🌹🌹😍👍👍👍
請問您 放在冰箱皮會變硬嗎？
Is the milk at room temperature or can it be cold?? I don’t wanna mess up your recipe 😭🍼
Either room temperature or cold milk is fine
Hi, is there a difference if you put the oil before or after steaming? For mochi, you don't need to strain mixture before steaming?
看似不難，一定試試。 感謝分享!
Did you try it?
我最喜欢吃糯米糍，谢谢分享。
謝謝你❤️....週日快樂
Wow I love your videos it’s great.❤️
Hi, I tried this recipe just now and it was so fun! But after a while the mochi started to 下垂, like 赘肉. May i know how you made yours so firm? Mine sort of looked liquidified after sitting for a while.
I am curious as well, it happened to me before
Thanks for sharing 😊
no problem🙌
谢谢您,太好吃了外面买的没那么好吃 🥰🥰🥰
不客气
So relaxing 😌
I need to find Azuki in my country to make it first:)
Toruko shusshin desu.
can i use potato starch instead of corn starch? thank you for recipe, I’m sure that it will be delicious!
Adding corn starch is to make mochi don’t get harden so quickly. i never try with potato starch so not sure if it can serve the some purpose as corn starch
@@yeercorner take note, thanks for the answer :з
@@cyborgmanul no problem
Woooow I like this one
Ok I guess I should try to make it....boy the store was selling the mango mochi for $4.99a piece
Hi ! Can I reduce the sugar if I don’t like it too sweet? Can I steam it over the stove with a regular pan with lid on ?Also any tips on making it ?
Yes, you can reduce the sugar. Steaming on stove is fine. You can cover loosely with aluminum foil or use kitchen towel to pat dry dry the surface after steaming.
@@yeercorner Thankyou! I want to make it for Valentine’s Day can I add pink food colouring ?
look nice
You work prettily.
Very stretchy, easy and non-messy process to make mochi
Can I make the recipe with normal rice flour not glutinous?
Unfortunately the answer is no because it wouldn’t give you the chewy texture like mochi
Love your version here...thanks.
no problem 🙌
Very good 👍🏻
Please share the intructions for coocking the mochi dough in microwave......i dont have a steamer currently
put it in for 1-2 minutes while covered loosely with plastic wrap, take it out and knead it with a spatula and repeat once more
これは非常においしいです
if i use stoves to steam it, the fire should be lower, right? and how many minutes?
is using the matcha powder at the beginning okay
I feel sleepy because of the music lol. But it was worth watching
I will try
There must be a mistake with the quantities. 80g glutinous rice flour is too much for 140g of milk.
Glutinous rice isn't available in my city...Are there any indian rice which can be substituted for glutinous rice?
The best!!
Wanna lunch something now.... 🤤🤤
I actually got sick cuz i've forgot 2 ingredients😅😅
Aren't these basically mooncakes without the mold
The music is so nice
одни из самых красивых и аккуратных мочи на просторах интернета! спасибо! Было бы не плохо и субтитры на русском языке 🤗
Can I use sweet rice (sticky rice) flour. Thank you in advance
sure，sweet rice flour is ground from the short-grain glutinous rice flour
@@yeercorner thank you!
can i make it without oil? what is the purpose of the oil?
So that it dont stick cuz mochi is generally sticky until you steam it or something
Instead of putting matcha could i put cocoa powder for chocolate?
Sure
😍😍😍 Lecker!
Вы обещали самолет, а его там нет:( where's plain????✈️
Can i use sticky rice flour instead of glutinous rice flour?
How long can mochi last?
Can I double the recipe?
Will this harden if I put it in the fridge?
謝謝你的分享
i have fried glutinous rice flour instead. Can i replace it and do the same with the whole recipe
I'm not sure, normally we use uncooked glutinous rice flour, the cooked flour is used to coat mochi