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How to Cook Japanese Mochi Onde Onde Cake Recipe

"Japanese Mochi Onde Onde Cake Recipe,Ingredients,Method of making,"

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Japanese Mochi Onde Onde Cake Recipe

Japanese Mochi Onde Onde Cake Recipe

Japanese Mochi Onde Onde Cake Recipe


Dalgano -  Japanese Food | Motivated by onde-onde cake, these crunchy pandan-flavored cookies are filled with palm sugar mochi, then sprinkled with desiccated coconut. This gorgeous green-patterned cake will be a highlight on the dessert table at any event and with its delicious filling will make every guest take it back. Bake this cake one day in advance, but be careful not to finish it before the tea event begins!

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Ingredients:

  • cake batter:
  • 100 grams of Granulated Sugar
  • 120-gram butter
  • 2 eggs
  • 200 grams of all-purpose flour
  • 3 sets of baking powder
  • 2 tsp pandan flavor
  • Mochi gula Melaka:
  • 65 grams of glutinous rice flour
  • 20-gram cornstarch
  • palm sugar syrup (10 grams of palm sugar, dissolve in 80 grams of water and strain)
  • 10 tsp sunflower oil



Method of making:

  1. Put the butter in a bowl then mix, then add the sugar and mix until it's pale in color. Add eggs and beat until well blended. Add pandan flavoring.
  2. Sieve the flour and baking powder into the mixture, then stir and it will look like icing (a composition of sugar). Cover with plastic wrap and let it rest for 30-60 minutes.
  3. Put the glutinous rice flour, cornstarch, palm sugar syrup, and sunflower oil in a bowl.
  4. Mix well and allow this dough for 10-15 minutes.
  5. Place the dough on the steamer, cover with a clean towel, and steam for 15 minutes.
  6. When the dough is cooked, remove it from the steamer.
  7. Add remaining oil, mix well. Please allow cold.
  8. When it has cooled a bit, knead for 6-8 minutes until the dough becomes soft and elastic.
  9. Cover the dough and chill in the refrigerator for 10-15 minutes.
  10. Remove the mochi from the refrigerator.
  11. Roll mochi into balls each weighing 10 grams.
  12. Place on parchment paper and arrange on a plate. Set aside.
  13. Preheat the oven to 170⁰C
  14. Remove the dough from the refrigerator.
  15. Spoon the dough into a roundabout 30 grams, flatten it in your hand using your thumb.
  16. Put the mochi ball in the middle of the cake
  17. Fold until the mochi is covered, place it on a tray that has been lined with parchment paper that has been greased with oil, slightly press the dough.
  18. Repeat with the rest of the cake and make sure to lay the cake on the tray evenly.
  19. Bake in the oven for 12 minutes or until the top is crispy.
  20. Remove from the oven and allow the cake to cool.
  21. They will continue to be crispy after they cool.