Como Hacer Mochis Perfectos En Casa

Have you ever seen a better-looking houseboy than this? Probably not, so today I'm going to explain how to make them. Mochis are delicious rice cakes, very famous in Japanese culture, They are usually filled with different creams and pastes to give them different flavors. And a whole world that tests them, enchants them. And no wonder, the mixture of its texture and flavor is completely addictive. The texture is from a variety of rice known as glutinous rice, It's called that because its starch has a higher ratio of amylopectins, Which gives it a sticky and elastic texture when cooking. Originally, el mochi was made by striking with a wooden mallet. coated grains of that glutinous rice, called in Japanese mochigome. This transformed the cooked rice into a paste with a sticky texture which was then used as wrapping mass. Around this tradition, a ceremony called mochizuki was created. The European Parliament has a duty to ensure that the European Parliament is able to take part in the debate. However, nowadays, the mochis are mostly made With flour from the same glutinous rice, being much easier to make at home. And that's the technique I want to teach you today. Mochi can be divided into two parts, the outer mass and the filling. And in both, the most important characteristic that you have to take care of is the texture. It should have a super elastic exterior and a super creamy interior. Today's mochis are going to be strawberry, although this recipe is good for any other flavor. Let's start by separating the meat from the internal juice of the strawberries. With them, we'll make the pasta and the stuffing. To do that, we'll cut them into quarters and heat them with a little water so they don't stick. When heating the frogs, it breaks their structure and releases all their juice, Allowing us to wear them and use each part separately. On the one hand, we're left with the liquid, with a pure taste of fresh and a deep red color. We'll use it to make the rice flour pasta. And on the other hand, with the meat we'll stick a knife to find fruit chunks We'll mix it with the cream of the crop. This will look like a crema pastelera. We'll make it first by mixing some egg yolks with cornmeal, Varying it well until the mixture is homogeneous. This step is called blanquear las yemas. On the other hand, we heat milk in a cazo. And we're going to add it little by little to the mix of yams and corn. It's made out of fire and removed continuously so the leaves don't fall off. When they're well mixed, the two parts will be put back on medium fire. To heat them up and make the corn thick with the cream. It's very important here to vary a lot so that no cavity and no lumps remain. When the cream is coated in this consistency, thick but very smooth, We'll add the chopped strawberries little by little until we're done. Also we'll add a little of its juice to give more flavor and color. Make sure he doesn't add sugar. I'm going to make her enjoy the freshness naturally. Once it's ready, we cover it with contact film so it doesn't get cold. When they freeze this kind of creams, they're good, so you have to mix them afterwards so they'll look creamy again. Finally, we'll put it in a mango, we'll make portions that will be the individual filling of each mochi. We'll put them in the freezer. But just so they stay in this shape, we don't want them to freeze completely. For the pasta, we'll mix in a bowl the glutinous rice flour with water and strawberry juice. The dough has to be very smooth before we can cover it and cook it in the microwave in separate pans. First, we cook it for a minute, then we slice it and mix it very well until it's homogeneous again. Afterwards, we tap it and cook it in the microwave another minute and repeat. We mixed it up very well. Afterwards, we'll have two 30-second tandas, mixing the mass between the socks. We do this so that there is no hard or dry part left and so that the dough works and develops its elasticity well. Then, on a surface with a good amount of corn sprinkled, we put the dough and cover it with more corn. This is important, because it's one of the stickiest masses he's ever seen. We have to cover it completely. We stretch it with a roll well spread with corn and being such an elastic mass, at first it will try to return to its shape, But after a few steps you can stretch it until it's about 5 millimeters thick. Then, we cut it in circles with a slice of pasta so you have the shape you want and a list to fill. To do this, we take a portion of dough, place a portion of filling in the center and bend the ends inward. Since it's so sticky, it won't be difficult to close, just make sure you leave no opening and leave it as smooth as possible. When you've sealed it, put a little corn on it so it doesn't stick. Finally, remove the excess with a brush. With this we'd have the mochis made and you can eat them like this, but today we're going to serve them with a caramel kombucha on top. And that's because kombucha, when it's reduced, has a caramel texture but with all its flavor, In this case, fresh and with a touch of acid, which makes it the best caramel I've ever tasted. We'll put it in a hose and paint the mochis with it, to give them another layer of flavor. As you have seen, no son complicated to make and sincerely quedan spectacular, Both in texture and flavor, they're the best I remember. If you like this type of video and can help you learn to cook better, consider subscribing. See you next week.