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Caramel Peanut Stuffed Mochi Cake

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caramel peanut stuffed mochi cake

Ingredients for Caramel Nut Mochi Cake

  • 300 gr bianca lotus mochi
  • 600 ml water
  • 360 gr sugar.sand
  • 5 g white butter / oil
  • Food coloring according to taste
  • Corn flour to taste, roasted

Stuffing

  • Caramel Nuts

How to Make Caramel Nut Mochi Cake

  • 1. Mix in a heatproof bowl, bianca lotus mochi, water, sugar and butter/oil. Stir until smooth and dissolved.
  • 2. Steam over high heat for 30-40 minutes (doneness can be seen from the slightly clear / transparent dough).
  • 3. To make sure it is cooked, stir the dough from the bottom up and steam until it is clear / transparent.
  • 4. Remove and let stand until warm (approximately 15 minutes).
  • 5. Divide the dough and give the color according to taste, knead until the color is even.
  • 6. Take 15 grams of dough, fill with caramelized nuts, then shape according to taste.
  • 7. Coat mochi with cornstarch until smooth.
  • 8. Store in a closed container, put in the chiller to cool.
  • 9. Ready to serve.
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