MULTI-COLOUR

Mochi

Preparation | 10 minutes
Cooking | 20 minutes
Ready in | 40 minutes
Servings | 8 pieces

Ingredients

Mochi

  • 55g Sugar
  • 110g Glutinous/sweet rice flour
  • 180ml Water
  • 2 tsp Any Double Lion Flavoured Concentrate (Keladi, Rose, Jagung, or Tebu preferred)
  • Cornstarch, for dusting (Use less for softer results)

Filling

  • 50g Butter
  • 170g Grated coconut – white parts only
  • 255g Brown sugar
  • Pinch of salt
  • 2 Pandan leaves
  • 120ml Water
  • 380g Flour

Method

Mochi

  1. Combine sugar and rice flour in a heatproof bowl. Whisk well.
  2. Add water while whisking rapidly. Add in Double Lion Flavoured Concentrate Keladi (remember, steaming may affect it) as well. Beware of lumps.
  3. Prepare steamer by pouring water into the bottom compartment.
  4. Light stove and place heatproof bowl on the tier.
  5. Place a tea towel under the lid so that condensation doesn’t drip into the mochi. Remember to tuck the corners up.
  6. Leave it for 5-7 minutes. Then stir the mixture well. It will be rather lumpy so just stir the best you can.
  7. Steam for another 15 minutes. The mochi should be slightly translucent (not floury or doughy) now. Stir and scrap everything.
  8. Pat some cornflour onto some baking paper or cling wrap on a flat surface. Place the hot mochi on top of the cornflour and cover it with more cornflour. The mochi will still be hot, so do not touch it immediately.
  9. Wait until the mochi has cooled down before flattening it. Roll it until it is about 2-4mm thin or until the thickness you prefer.
  10. Cut the mochi skin into circles with a 9cm cookie cutter. Flour the cutter to make cutting the sticky mochi easier.
  11. Place some filling in the middle of the cut mochi skin. Wrap the filling by lifting the sides of the skin up and squeezing it into a ball. Serve on a medium-size patty case.

Filling

  1. Boil water in a pot. Add in the brown sugar, salt and pandan leaves. Cook until the mixture dissolves.
  2. Add in the grated coconut. Stir until the water has dried up. Then, add in the butter and mix until it melts.
  3. After the filling has softened, mix in the flour to prevent stickiness and crumbly textures.
  4. Set aside to cool.