| Ingredient | Method |
| mochi: 105g glutinous rice flour 20g icing sugar 160g water 2tbsp homemade corn syrup玉米糖浆 pancake: 250g LP flour 30g milk powder 1 tsp baking powder 1/2tsp salt 50g sugar 0.5 tsp baking soda 30g veg oil 325g water flavour: 1/2tbsp matcha powder veg oil for frying topping A: red bean paste topping B: chicken floss | Mochi: 1. Mix glutinous rice flour, fine sugar and water into an iron bowl and stir until there are no lump. 2. Steam in a steamer for 15-20 minutes until cooked. 3. Take it out immediately, add corn syrup while hot, stir well with a spoon until glossy and soft, and leave to cool. Pancake: 1. The easiest way to make these pancakes is to put all the ingredients into a blender and blitz. OR 1. Combine dry ingredients in a large bowl. Create a well in the center of the dry ingredients. Whisk wet ingredients in a separate bowl. Once whisked, combine with the dry mixture and mix until all lumps are gone. 2. Divide the portion two equal portions, one portion mix with matcha powder and another portion remain as plain batter. Leave the batter for 15-20 minutes before cook. 3. Wipe excess oil from non-stick frying pan for the first time only. Pour pancakes onto non-stick frying pan. Cook about 1-2 minutes on medium heat or until pancake starts to bubble on top, then flip to other side and cook until other side is golden. If bubbles haven’t formed, it is not time to flip. May leftovers freeze well for a microwave breakfast in minutes! Shaping: 1. By wearing plastic gloves, apply few drops of veg oil over the gloves and divide the mochi into small portions. 2. Take one portion of mochi and flatten over the pancake. 3. Place a spoonful of topping at the middle and fold the pancake. *makes 11-12 pancakes |
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