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Ice Cream Mochi Chengli

ice cream mochi chengli

Mochi Ice Cream Ingredients

  • Glutinous Flour Deli BALL (500 g)
  • Corn Flour Deli BALL (150 g)
  • BALL Deli Refined Sugar or Granulated Sugar (100 g) Water (700 ml)
  • Butter (100 g)
  • Pandan leaves (5 pieces) are blended with 50 ml of water, strain and take the water
  • Ice Cream Durian to taste (I use strawberry ice cream)
  • enough sugar

How to Make Mochi

  • 1. Put all the dry ingredients in a bowl and mix well
  • 2. Enter the butter and pandan leaf water, stir until evenly distributed
  • 3. Steam the dough for 35 minutes then remove from the steamer
  • 4. Remove the dough from the bowl then knead until smooth, even, and soft
  • 5. Store the dough in the refrigerator until it becomes cold
  • 6. Remove the dough from the refrigerator, sprinkle with the Deli BALL of Maizena Flour to taste
  • 7. Roll the mochi dough then cut into pieces about 5 cm and flatten
  • 8. Put the ice cream into the mochi, cover the mochi and shape it into a ball then set aside

Ingredients for Cendol

  • Glutinous Flour Deli BALL (150 g)
  • Corn Flour Deli BALL (50 g)
  • Suji leaves (10 pieces) are blended with 50 ml of water, strain and take the water.
  • Water (500 ml) to soak the Palm Sugar cendol dough (150 g)
  • Water (50gr) to boil palm sugar
  • Pandan Leaves (2 pieces)
  • Coconut milk (300 ml) cook until cooked

Steps to Make Cendol

  • 1. Mix BALL Deli Deli Glutinous Flour, BALL Deli Maizena Flour and suji leaf water then stir until smooth, even, and shiny
  • 2. Cook until the dough becomes a paste
  • 3. Put the dough into the cendol mold then press gently until it gets the desired cendol shape and put the cendol into the water
  • 4. Cook palm sugar, water, and pandan leaves until the sugar melts

Solution

  • 1. Prepare a serving bowl, add cendol and palm sugar sauce to taste
  • 2. Add Mochi on top then sprinkle with coconut milk according to taste
  • 3. Sprinkle sugar over the mochi, according to taste and ready to be served.

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