芒果糯米糍Mango mochi


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一起跟著做! 鼓勵作者

漂亮的外觀是吸引食客的首要因素,所以當我打開冰箱一看見便立刻咬了一口,發現黃色和紅色搭配得很熱情,後來才知道傭人又做了美食,哈哈!
I wonder who made such a colourful dessert for me to taste. It is Ann again, she knows I like eating good food.

食材
糯米粉glutinous f.
200克g
糖sugar
80克g
水water
150克g
紅菜頭汁beet juice
50克g
雲尼拿膏vanilla p.
1/2茶匙tsp
呂宋芒mango
2個pcs
  • 1
    糖和糯米粉混合; Mix the sugar with the glutinous rice flour.
  • 2
    水和紅菜頭汁混合,加入雲尼拿籽油是為了避菜的味道; Mix water and beetroot juice, as well as the pure vanilla bean paste.
  • 3
    把液體倒進粉裡; Pour the liquid into the flour.
  • 4
    用筷子攪拌均勻; Mix well with chopsticks.
  • 5
    9寸蒸盤抹油; Grease the 9" pan.
  • 6
    倒進蒸盤裡; Pour the mixture into the greased pan.
  • 7
    中火蒸30分鐘; Steam for 30 mins with medium heat.
  • 8
    芒果削皮,切粒(1.5cmx1.5cmx1.5cm); Peel mangoes' skin, cut to even cubes.
  • 9
    小火炒糯米手粉; Stir fry some glutinous flour for few mins.
  • 10
    蒸好了待涼片刻; Let cool for a while.
  • 11
    置於灑滿手粉的墊子上; Place the ready dough onto the floured surface.
  • 12
    擀平至0.5cm厚; Roll out to 1/2cm thick.
  • 13
    切成2“x2"大小方塊; Cut into squares of 2"x2".
  • 14
    中央放上一粒芒果; Put a mango cube in the middle of the square.
  • 15
    捏成圓球; Wrap with fingers.
  • 16
    冷藏半小時,撒上糖份。 Chill for half an hour. Sprinkle some icing sugar onto the mochi.
  • 17
    嗯,好吃! Hmmm... yummy yummy!
  • 18
    來一杯熱情果汁吧! Passion fruit drink? Yes!
小撇步

菜汁和水共200克,希望顏色淺一點可以把菜汁減少,水相對加上去就行。
If you wish to get less reddish, decrease beetroot juice but add more water, as long as you keep the total liquid quantity at 200g.

2017/07/13 發表 1,284 瀏覽
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