How to make mochi

Introduction of mochi

In recent years, many Zhuang people have been ingenious to "modernize" the traditional mochi to make it sweeter and more flavorful, and after repeated experiments, in addition to picking mochi seedlings, they also go to the field to pick a small plant with leaves as big as a small finger and yellow flowers called "whiteheads", and then go to the cliffs to pick a local Zhuang language called "whiteheads". Also to the field to pick a leaf as big as a pinky, yellow flowers of a small plant called "white head", and then to the cliffs to pick a local Zhuang language called "pinch swallow" of the cliffs of the Ai, the three mixed in a cauldron with water and boiled, and then fished out of the rice with glutinous rice flour, yellow sugar flakes mixing! The rice is then mixed with glutinous rice flour and yellow sugar flakes and pounded repeatedly in a stone pounding machine to dissolve the mixture. Pinched into a patty, and then wrapped into a bag with banana leaves, put into the steamer to steam that is, its flavor is more fragrant and sweeter than simple moxa, more toughness, and therefore the Zhuang people call this mochi "replacement mochi", which has become a unique flavor of today's "Mochi Festival" cuisine.

The mochi practice tutorial:

1, the picking of the moxa leaves, rinsed with clean water, drying water.

2, boil water boiling, put the leaves into the boil about fifteen minutes or so, depending on the age of the leaves to grasp the time, in the water to cook the leaves with a bit of edible alkali, one in order to maintain the green color of the leaves, the second is easy to cook. The boiled mugwort leaves with cold water rinsing, to lose the bitter taste, pounding can be.

3, pounded leaves add glutinous rice flour and a small amount of sticky rice flour. To first use boiling water into part of the glutinous rice flour, so that it becomes a cooked batter, and then added to the pounded leaves, the remaining glutinous rice flour and sticky rice flour together, kneaded into a dough.

4, two kinds of filling, sweet and savory. The savory filling is minced pork, minced dried radish, and minced shiitake mushrooms, all three of which are fried, then peanuts and sesame seeds are added. Sweet is fried peanuts, crushed, add fried sesame seeds and sugar. The sweet filling is more flavorful if it has shredded coconut.

5, everything is ready, start wrapping mochi.

6. Wrap the filling into the dough with the mochi paste, just like wrapping a dumpling, but flatten it and attach a small pomelo leaf/plantain leaf to each mochi, and place it in a ring shape in a steamer basket; wrapped mochi.

7, on the pot to steam, the steamer basket into the pot, usually steam 15 to 20 minutes (if the steam too long the surface of the mochi will look like bubbles), mochi is ready.

Patty cake finished picture:

Patty cake practice tips:

Pay attention to wash when the hand is not too hard to twist out of the ai juice, or to make the flavor of the patty cake is not good).

You can also do fried, fried mochi and other fried food, oil temperature of sixty percent of the pot to fry the first time, the purpose is to fry, and then fish up, oil filtering, oil temperature to eight layers of heat, and then the second time back to the frying, the second time is to fry crispy, but also can be the first time to deep-frying after the residual oil in the food to force out.

Nutrition and efficacy of mochi:

Mochi is also known as fragrant mochi, herbs, moxa, bitter, pungent, warm, into the spleen, liver, kidney meridian. It can disperse cold and remove dampness, warm menstruation and stop bleeding. It is suitable for cold bleeding and abdominal pain, for women's cold menstrual disorders, abdominal pain, collapse and leakage has obvious efficacy, is a kind of gynecological medicine. Now it is the time when mugwort is on the market, mugwort can be made into mochi snacks, processed into a variety of dishes and medicinal meals.

Patty cake in the Qingming Festival is the people of Jiangnan home must do a snack, the above patty cake practice is passed from Guangxi, more authentic. You can try to do it at home.