Today, I'm going to show you how to make milk mochi with sodium.
I'm going to review the recipe of milk mochi from the beginning.
Making mochi with sodium is already a classic.
There are a lot of recipes in the world to make warabi mochi, milk mochi, and tofu mochi with sodium.
I wonder if the amount of sodium is correct.
The taste of milk mochi made with sodium is different from the taste of milk mochi made with sodium.
Sodium has a crunchy texture and a scent.
Warabi mochi is soft when made with soybean flour or tea, but milk mochi stands out.
I thought it would be delicious if I made it with soy milk or almond milk, but I thought it would be delicious if I made it with potato starch.
So I reduced the amount of sodium.
It's like this when you hold it.
It's really melting.
It's not a solid mochi, it's a thick mochi.
Itadakimasu.
It's delicious and I don't feel the taste of soybean flour at all.
I made milk mochi, but I didn't feel the taste of milk at all.
I can feel the sweetness of milk to make good use of the goodness of milk.
It's melting and delicious.
It's melting and chewy.
In the past, I put in 3g of warabi mochi for 100g of milk.
2.5 to 2.8g of warabi mochi for 100g of milk.
I put in about twice as much.
Depending on the case, the scent of sodium may come out.
The texture is not thick, it's crispy.
I don't like that about milk mochi.
When I made it with potato starch or mochi, it was thicker.
I like that feeling and I want to make it.
I wanted to reduce the amount of sodium, so I started with 1g.
It's twice as much, so I started with 1g of sodium for 200g of milk.
When I cut it, I think 1.5g is good.
It's well organized, it's well textured, and it doesn't feel like sodium.
That's why I made this recipe.
I'll try the matcha mochi.
It's been a while since I made it, so it's pretty hard.
It's warm, but it's a little hard when it cools down.
It's delicious.
Milk mochi.
This is good.
I've been addicted to it lately.
It's really easy to make.
I make it for snacks or when I'm a little hungry at night.
I made it with soy milk, but milk is simply delicious.
I like to make it a little sweet.
I used black honey this time.
As I said before, I'm not a big fan of black honey.
I don't think it's necessary.
I like to make sweet milk and sprinkle it with soybean flour.
I like to mix it with soybean flour and sugar and eat it.
I think it's especially good when it's warm.
I don't think I need black honey.
This time, I used a large box of Nichigan Psyllium.
The taste hasn't changed much.
I think it's the same as before.
This large box doesn't decrease at all.
This contains 350g.
This time, I made it in double and it's 3g.
I can make it 100 times.
It's not 100 times.
It's a little expensive.
If you make it with mochi, it only decreases a little.
It's really good in terms of cost-effectiveness.
It contains 7.7 kcal per 100g.
It contains 0.8% protein, 0.5% fat, and 89.7% carbohydrate.
It contains 0% sugar and 89.7% dietary fiber.
It's really a lump of dietary fiber.
If you eat moderately, it's good for your intestinal environment and constipation.
If you eat too much, you'll get constipated.
So be careful how you eat.
Psyllium warabi mochi and milk mochi are good.
I made it with a mochi-like texture.
It's easy to make.
When I mix it, I use a chopstick.
The reason why I use a chopstick is because the spoon is dented.
Psyllium remains in the dented part.
It gets caught and accumulates.
It's annoying.
It's the easiest to do with a whipper.
I used to mix it in a mug and eat it as it was.
It's hard to mix with a whipper.
It's annoying to wash it.
I thought chopsticks would be good.
It was best to mix it with a chopstick.
I mix it with a chopstick.
I can eat it with a chopstick.
You can reduce the amount of washing.
It's easy and delicious.
I eat milk mochi.
You can also make chocolate mochi with Psyllium.
I cooled it down a little.
It's like this.
You can melt the chocolate and put it in.
I'll try it.
I don't feel like I made it with Psyllium.
It doesn't have the texture of Psyllium.
It's crispy.
It's delicious because it's fragrant.
It's good.
It's like cocoa, but it's hot chocolate.
It's delicious.
It was milk mochi today.
See you later.
