Ajinomoto Blendy® stick Matcha au Lait
Milk
Chicken egg, yolk only
All-purpose flour
Salted butter
Glutinous rice flour
Tapioca starch
Ajinomoto Blendy® stick Matcha au Lait
Milk
Water
Roasted corn flour as dusting flour
Tip : Use a non-stick pan to prevent the ingredients from sticking.
1. Prepare the assortment by mixing all ingredients, including 6 packets of Ajinomoto Blendy® stick Matcha au Lait. Mix them well and filter with colander into a pan.
2. Put on low heat and continue stirring until it forms a shape and slices out of the pan. Leave it cool and form a round mochi, 20 grams each.
3. Prepare flour ingredients by mixing glutinous rice flour, tapioca starch, 2 packets of Ajinomoto Blendy® stick Matcha au Lait, milk and potable water. Mix them well and put on low heat. Stir it with a paddle in a circle direction until it is fully cooked and clear and slices out of a pan. Scatter dusting flour all over a container. Pour the cooked flour. Then form a round shape, 20-25 grams each.
4. Flatten into a thin layer and place the assortment on the center. Tap dusting flour with fingers and cover the mochi. Finely make mochi balls.
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