Hello ☺Thank you for watching my video.
I made butter mochi(rice cakes) that don't get hard even after cooling down and are soft and sticky.
Rice flour is the main ingredient, so it is very chewy and you won't be able to stop tasting it☺.
The egg yolk is a rich flavor enhancer, so you don't need to add it. (But it tastes better with the egg yolk.)
Adding a little bit of saltiness makes it unstoppable. If you do not have salted butter, please make it with unsalted butter and 1g salt.
If you have trouble preparing Glutinous Rice Flour, you can make it with 100g rice flour.
Since the white rice flour tends to remain in clumps, add milk after blending in water to create a smooth butter mochi.
▷Ingredients (for 12 pieces)
70g rice flour
30 g Glutinous Rice Flour
50 g sugar
50 g water
100 g + 20 g milk
1 egg yolk
20 g salted butter
(Salt + 1g for unsalted butter)
Potato starch
▷How to make:
1. Mix granulated sugar, rice flour, and Glutinous Rice Flour in a bowl, then add water a little at a time.
2. Add milk mixture and microwave at 600W for 1 minute.
3. Mix all together and microwave at 600W for 2 minutes. Knead the mixture well so that the watery part and the cakey part are evenly distributed.
4. Add 20g of milk and egg yolk, mix well, and heat at 600W for 1 minute.
5. Add butter and mix until smooth.
6. Sprinkle a thin layer of potato starch on a baking pan, place the butter cake on top, and shape the cake into a shape. Cut into desired size, remove excess potato starch with a brush, and serve. …...more
...more
Show less
