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Wednesday, 22 June 2016

Dark Brown Sugar Mochi 黑糖麻糬

If you like the aroma of dark brown sugar and glutinous rice, you would like this soft yet slightly springy glutinous rice cake. The bite-size cake was dusted with plain corn flour so you can savour the subtle sweet aroma of the dark brown sugar. Not too sweet, so you can enjoy more ◉‿◉

You can also coat the cake with peanut or coconut powder for a more aromatic treat (=^ェ^=)

85g glutinous rice flour 糯米粉
10g corn starch 玉米粉
5g tapioca starch 木薯粉

50g dark brown sugar 黑糖
110g water 水

1 tsp coconut/vegetable oil 椰/植物油

2 tbsp corn/potato starch 玉米/太白粉

1. Mix glutinous rice flour, corn starch and tapioca starch in a bowl. Set aside.

2. Melt dark brown sugar and water over low heat. Remove from heat source.

3. While the dark brown sugar solution is still warm, blend in the flour mixture from (1).

4. Mix in the coconut/vegetable oil.

5. Coat the mould with a thin layer of vegetable oil.
Preferably use one or two shallow moulds for faster and more thorough steaming.

7. Pour the batter into the mould and steam at high heat for about 20 minutes, or till an inserted cake tester came out clean.
The batter will turn from milky brown to dark brown colour when cooked.

8. Allow the steamed cake to cool down over a wire rack.

The original recipe suggested to knead the warm cake in a greased plastic bag to give the cake a more chewy texture. I skipped this step ^^

9. While the cake is cooling down, heat up 1 to 2 tbsp of corn/potato starch in a oven toaster at 150 degree Celsius for 5 minutes.

10. Dust the cake with toasted corn starch to prevent it from sticking to any surface.

11. Place the cake and the remaining corn starch in a plastic bag. Toss to coat well.
Use a dough cutter to "cut" the cake over the plastic bag.

Toss the bag again to coat every edges of the cake well.

12. Shake off or brush away the excess corn starch. The snack is ready :)

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