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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