Brown Sugar Lotus Root Starch Mochi Recipe by 凱茜媽咪の廚房
This recipe is translated from Cookpad Taiwan. See original: 黑糖蓮藕QQ粉粿 Brown Sugar Lotus Root Starch Mochi Cooking Instructions 30 minutes 1 Prepare the ingredients. Weigh out the lotus root starch and brown sugar. 2 If your lotus root starch comes in sheets, lightly crush it into smaller pieces. 3 Add 1/2 cup cold water to the lotus root starch and mix well. 4 Dissolve the brown sugar in 2 cups boiling water, stirring until fully melted. 5 Pour the brown sugar water into the starch mixture and stir until smooth. 6 Transfer the mixture to the stove and cook over medium heat, stirring constantly to prevent sticking or burning, until it thickens. 7 Prepare a steaming tray. Scrape the thickened mixture into the tray and use wet hands to smooth the surface. 8 Add 1 1/2 cups water to the outer pot of an electric rice cooker. Place the steaming tray on the rack inside and steam until the switch pops up. 9 Open the rice cooker lid and check—the mochi should be clear and translucent when fully cooked. 10 Let it cool, then use a knife dipped in cold water to cut into pieces. Coat with roasted soybean flour. 11 Alternatively, cut into pieces, drizzle with brown sugar syrup, and sprinkle with a little roasted soybean flour. 12 After chilling, enjoy this cool and chewy lotus root starch mochi. 13 A sweet and delightful lotus root starch dessert. 14 [Tips] * For brown sugar syrup, see my other recipe: Brown Sugar Syrup * This recipe can be refrigerated and enjoyed cold. * If the mochi becomes hard after refrigeration, you can re-steam it in the rice cooker to restore its chewy texture. * If lotus root starch is hard to find, you can substitute with sweet potato starch. * For a firmer texture, adjust the starch ratio or add a little cornstarch and reduce the amount of lotus root starch. 1 Prepare the ingredients. Weigh out the lotus root starch and brown sugar. 1 Prepare the ingredients. Weigh out the lotus root starch and brown sugar. 2 If your lotus root starch comes in sheets, lightly crush it into smaller pieces. 2 If your lotus root starch comes in sheets, lightly crush it into smaller pieces. 3 Add 1/2 cup cold water to the lotus root starch and mix well. 3 Add 1/2 cup cold water to the lotus root starch and mix well. 4 Dissolve the brown sugar in 2 cups boiling water, stirring until fully melted. 4 Dissolve the brown sugar in 2 cups boiling water, stirring until fully melted. 5 Pour the brown sugar water into the starch mixture and stir until smooth. 5 Pour the brown sugar water into the starch mixture and stir until smooth. 6 Transfer the mixture to the stove and cook over medium heat, stirring constantly to prevent sticking or burning, until it thickens. 6 Transfer the mixture to the stove and cook over medium heat, stirring constantly to prevent sticking or burning, until it thickens. 7 Prepare a steaming tray. Scrape the thickened mixture into the tray and use wet hands to smooth the surface. 7 Prepare a steaming tray. Scrape the thickened mixture into the tray and use wet hands to smooth the surface. 8 Add 1 1/2 cups water to the outer pot of an electric rice cooker. Place the steaming tray on the rack inside and steam until the switch pops up. 8 Add 1 1/2 cups water to the outer pot of an electric rice cooker. Place the steaming tray on the rack inside and steam until the switch pops up. 9 Open the rice cooker lid and check—the mochi should be clear and translucent when fully cooked. 9 Open the rice cooker lid and check—the mochi should be clear and translucent when fully cooked. 10 Let it cool, then use a knife dipped in cold water to cut into pieces. Coat with roasted soybean flour. 10 Let it cool, then use a knife dipped in cold water to cut into pieces. Coat with roasted soybean flour. 11 Alternatively, cut into pieces, drizzle with brown sugar syrup, and sprinkle with a little roasted soybean flour. 11 Alternatively, cut into pieces, drizzle with brown sugar syrup, and sprinkle with a little roasted soybean flour. 12 After chilling, enjoy this cool and chewy lotus root starch mochi. 12 After chilling, enjoy this cool and chewy lotus root starch mochi. 13 A sweet and delightful lotus root starch dessert. 13 A sweet and delightful lotus root starch dessert. 14 [Tips] * For brown sugar syrup, see my other recipe: Brown Sugar Syrup * This recipe can be refrigerated and enjoyed cold. * If the mochi becomes hard after refrigeration, you can re-steam it in the rice cooker to restore its chewy texture. * If lotus root starch is hard to find, you can substitute with sweet potato starch. * For a firmer texture, adjust the starch ratio or add a little cornstarch and reduce the amount of lotus root starch. 14 [Tips] * For brown sugar syrup, see my other recipe: Brown Sugar Syrup * This recipe can be refrigerated and enjoyed cold. * If the mochi becomes hard after refrigeration, you can re-steam it in the rice cooker to restore its chewy texture. * If lotus root starch is hard to find, you can substitute with sweet potato starch. * For a firmer texture, adjust the starch ratio or add a little cornstarch and reduce the amount of lotus root starch. 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