Pandan Mochi (班兰麻糍)

I have been m.i.a for a few weeks since my last post..:p

Have not been well for a while. Lucky me, i am fine and good now.

Miss me...:D :D :D

好几个星期没上贴子了:p

这阵子健康出现了状况, 还好幸运的我现在好多了.

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This is a old time favourite of my 2 sisters and me. My grandma makes really yummy plain mochi. The plain ones are the white colour ones. I am making a little twist to make into pandan ones. Just replace the water with pandan juice to make it into Pandan Mochi.

麻糍是我们小是姐妹们的最爱. 外婆做的是原味的那种. 白白QQ的, 好好吃. 

原味的也可以来点改变, 就做了班味的. 

Pandan mochi with sweet peanut filling or red bean paste filling.

班兰麻糍包入炒香,磨碎加糖的花生,很香很棒!

    

撒上的是炒熟的粘米粉.

Dry fried rice flour is used to sprinkle on this mochi.

This is the plain mochi, not much different from the pandan mochi. The only different is that the pandan ones have the taste of lovely pandan aroma.

这是原味麻糍. 分别是原味没班兰香, 不过好是好吃!

pic a

1) Prepare enough amount of pandan juice.

2) Add in glutinous rice flour and mix well. 

3) This is the consistency of the mixture. Steam this in a wok with medium flame for 1 hour. (Do add water into wok if the water run low)

4) After steaming for an hour.

5) Use a small rolling pin to stir the dough into a elastic dough.

6) This is how the elastic dough looks. Use a spatula to scrape down the dough that stick on the rolling pin. 

7) Cover the dough with a piece of plastic wrap. Set aside to cool completely for few hours.( I always steam this a night ahead and left it to cool over night)

8) Sift some cooked (dry fried) rice flour onto the table top. With a spatula scrape out the cool mochi dough onto the flour.

9) Cut the mochi dough into small rectangle size pieces. 

This is a simple and no much ingredients is needed recipe but it yield a soft, chewy and delicious mochi. 

Pandan Mochi

recipe source:  from my sister - connie

Ingredients:

250 g glutinous flour (i used erawan brand)

110 g castor sugar

300 ml water with pandan juice 

(i pounded 8 pieces of pandan leaves and add into 280 ml water to extract out the pandan juice.)

250 g rice flour (i used erawan brand)

(Stir fried this in a wok without oil until it is fluffy and sifted it or you can baked it in the oven at 150C for 20 minutes. Stir it occasionally.  I do this a day ahead) **Doing this is to cook the rice flour.

Filling:

200 g peanuts

(stir fried in wok without until cooked or roast them in the oven. Let it cool. 

With peanuts between your palm or into a clean dish towel and rub them to loosen the peanuts skin, then take them outside open up and blow away the loose skin.)

45 g castor sugar ( OR adjust a bit more or less of sugar to the sweetness of your liking)

To do:

1. Mix glutinous flour, sugar and water with pandan juice and combine into a smooth mixture. It will be quite watery. (refer pic a - 1,2,3)
2. Pour into a big bowl and steam with low flame for 1 hour. (I used a big enamel bowl to steam)
3. When the mochi mixture is cooked, it is firm.  There maybe some water vapor drop on the surface of the cooked mochi mixture after steaming,  just scoop it away. Once it is cooked, stir the cooked mochi mixture (HOT) with a rolling spin to make it chewy. (refer pic a -5,6,7) Cover the it with a plastic of plastic wrap and let it cool completely before cutting it into small pieces.) **Do be careful when you stirred the hot mochi mixture. Do wear a pair of mitten to hold the pot and ask someone to stir the mixture for you.
4. Sift some cooked rice flour onto the table top. Use a plastic scraper to dig out the mochi mixture. Pad it with a bit of rice flour to prevent it from sticking to your fingers.              (refer pic a - 8)
5. Cut it into pieces of little rectangle size and padding a little (only a little not too much or the mochi will not seal up nicely) more rice flour if it sticks.

**To wrap filling into the mochi piece is a bit challenging if you are doing this for the first time. This mochi dough is a bit rubbery and sticky to handle. Here is how...

Take 2 pieces of mochi dough press them flat together in your left hand. Scoop a tablespoon of peanut filling, press onto the mochi dough and start gathering the side of the mochi dough together like wrapping a char siew bao. If the mochi dough stick onto your fingers or hand just rub your fingers and hand with the extra cooked rice flour.

Pandan mochi is ready to serve ^_^

What is the white powder on top? you may be asking :D

That is the cooked rice flour.

Thin pandan mochi skin with lots lots of peanut filling.

Pandan juice...Youngest ask me: Mum your are taking picture for LTU??

Mum: Yes, bao bei (dear)

 Youngest: Let me lend you my little thumb up..

Mum: Hey!! that is a naughty hand...>< where is your cute little thumb??

Youngest: Hahaha..how about this??

Mum: no, no, that is a naughty thumbs. Can i have a little thumb up please??

 Youngest: How about this little good thumb mummy?? 

Mum: Yes, this is a little good thumbs up :D

Due to my unwell this is a late post for Little Thumbs Up for 'Pandan' theme.
I hope you don't mind :p I am going to post my 'Soy Bean' theme post after this.

~Enjoy~

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and me my little favourite DIY  hosted by Joceline from Butter. Flour and Me, at this post.

The Little Thumbs Up event starts on first Tuesday of the month until the last day of the month. Please join us! To join, simply cook or bake any recipe with the theme of the month which is Soy Beans for Oct 2013 and link with us at this post anytime until 31st Oct 2013. 
Mich, Zoe and I would like to emphasise that the chosen Soy Beans theme for next month includes soy-related products such as:
- tofu
- tempeh
- soya bean milk
- soya sauce only as main ingredient (minimal 2 tsp)
- miso

So, please do not restrict yourself with just soya beans if you wish to cook or bake for this event. 

Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favourite DIY or/and Mich from Piece of Cake. For more details, please see this.

What after Oct 2013? Vivian from Vivian Pang's Kitchen will be the next hostess of November 2013 and her theme is Oats!

All the upcoming ingredient themes and hosts for the forthcoming months are listed at "Little Thumbs Up" side bar of my blog and hope that you can join in the fun of this event. Thumbs up!