Whenever I post my mochi pictures on social media, I got questions like “will your mochi become hard after being refrigerated overnight?” or “how do you keep mochi from hardening?” Well, my mochi could stay soft for three days at room temperature (of course I won’t recommend placing mochi at room temperature for that long) because I use Mochiko sweet rice flour, which retains moisture longer than the ones made in Thailand. It is pretty easy to find Mochiko flour here in Toronto but I do have readers from Hong Kong telling me that they have trouble obtaining one. That triggered me to develop a mochi recipe that remains soft overnight with the use of Thai sweet rice flour.
每次在社交媒體分享糯米糍照片時，EC總會收到如”糯米糍雪過夜會變硬嗎？”或”如何令糯米糍保持柔軟？”等問題。 說真的，EC的糯米糍室溫放置三天仍保持柔軟(但當然不建議放這麼久啦)。 這是因為EC用的日本糯米粉保濕性遠勝泰國糯米粉。 在多倫多購買日本糯米粉很容易，但香港網友卻告訴EC不知從何處找。 有見及此，EC便嘗試使用泰國糯米粉做實驗，盼望能找到保持糯米糍柔軟之法。
I tweaked my previous mochi recipes such as this, this and this by replacing part of the sugar by light corn syrup, which is a moisture retaining ingredient. I played around with the recipe a couple of times and below is the one that I like most. The mochi is still slightly soft and bouncy after being kept in the fridge overnight. I have posted a video on my Facebook Page and you can click here to watch it.
EC參考了慣用配方(如這裡，這裡和這裡)，以含鎖水功能的粟膠取代部份糖量。 做了幾次實驗之後，以下是最滿意的份量，糯米糍雪過夜後仍帶柔軟和彈性。 EC曾在專頁內分享糯米糍冷藏過夜後之情況，若有興趣可到此觀看影片。
Pandan Mochi With Purple Sweet Potato
班蘭紫薯糯米糍
Makes 8
8個份量
Ingredients
For the Purple Sweet Potato Filling
200 g purple sweet potato, cooked
30 g demerara sugar
20 g cold-pressed, virgin coconut oil
10 g maltose
For the Mochi Dough
6 to 8 pandan leaves
160 g milk, room temperature
90 g sweet rice flour
15 g rice flour
30 g icing sugar
40 g light corn syrup
15 g grapeseed oil
Potato starch (katakuriko) or cooked sweet rice flour for coating, as needed
材料
紫薯餡
紫薯 (已蒸熟) 200克
原蔗糖 30克
冷壓初榨椰子油 20克
麥芽糖 10克
糯米皮
班蘭葉 6至8塊
牛奶(室溫) 160克
糯米粉 90克
粘米粉 15克
糖粉 30克
粟膠 40克
葡萄籽油 15克
片栗粉或已炒熟糯米粉(防沾用) 適量
Directions 做法
For the Filling 餡料做法
Wash, peel then cut the purple sweet potatoes in chunks. Place 1 cup of water and the steaming trivet in the pressure cooker then arrange the sweet potato cubes on top. Close the lid and pressure cook on high for 6 minutes. Remove the lid carefully after a 10 minutes of natural release. Alternatively, steam purple sweet potato cubes in a pot over the stove for 15 to 20 minutes until fork-tender.
紫薯洗淨去皮切塊，電子壓力煲內放一杯水及蒸架，加入紫薯塊後關蓋，選擇高壓煮6分鐘，完成後自然降壓10分鐘排氣，沒有電子壓力煲則可將紫薯塊隔水蒸15至20分鐘至軟。
Transfer sweet potato cubes to a large mixing bowl while they are still hot. Add remaining ingredients and mix with a stick blender until creamy and smooth.
趁熱取出紫薯放入大碗中，加入餘下材料用手提攪拌棒打成幼滑薯泥。
Transfer paste to an airtight container. Press a piece of plastic wrap directly on top to prevent condensation. Cover and chill thoroughly before use.
把紫薯餡轉放在密封盒中，以保鮮紙緊貼紫薯表面防止倒汗水，蓋好置雪櫃充份冷藏。
For the Mochi 糯米糍做法
Divide purple sweet potato paste into 8 equal portions, about 30 g each. Roll each into a ball. Cover with plastic wrap and chill thoroughly before use.
紫薯餡分成8等份，每份約30克，搓成球後用保鮮紙蓋好，充分冷藏備用。
Rinse pandan leaves then trim off the bottom white parts. Cut leaves in small pieces with a pair of scissors. Add leaves and milk into a blender then pulse for one minute. Strain mixture through a fine strainer while using the back of a spoon to press on the pulp to extract the juice. Top up mixture with enough milk to make 150 g of pandan-milk mixture. Set aside.
班蘭葉洗淨後去掉底部白色部份，把葉子剪碎後與牛奶一起放入攪拌機中打約一分鐘成汁，倒出隔渣(可用小匙緊壓在篩子上壓出汁液)，另加少量牛奶成150克班蘭牛奶液備用。
Place sweet rice flour, rice flour and icing sugar in a large microwave-safe bowl then whisk to combine. Add pandan-milk mixture, corn syrup and oil and mix well with a whisk until smooth.
將糯米粉，粘米粉和糖粉放入微波爐適用大碗中拌勻，倒入班蘭牛奶液，粟膠及油用蛋拂拌勻成順滑粉漿。
Cover bowl with plastic wrap or microwave-safe lid. Microwave on high for 1 minute. Remove and stir well with a wet spatula. Cover and microwave again for another minute. Remove and stir to check for doneness. If the mixture has not completely set to form a dough then return to the microwave to heat in 30-second intervals. Microwave differs in wattage and model (mine is 1100W) so adjust heating time accordingly. Scrap out the dough and wrap with plastic wrap to prevent drying. Alternatively, pour mixture into an oiled shallow plate and cook by steaming for 15 to 20 minutes.
包上保鮮紙或蓋上微波爐適用餐蓋，放入微波爐高火加熱一分鐘，取出以沾了水的膠刮拌匀，蓋好放回微波爐加熱一分鐘，取出再以膠刮拌匀，若麵糰仍有粉漿並未成糰可以繼續以每次三十秒加熱至熟，微波爐型號及烹調火力不同(EC的微波爐是1100W)，請自行調整加熱時間，刮出粉糰以保鮮紙包好防乾，不用微波爐可將粉漿倒進抹了油的蒸碟中隔水蒸十五至二十分鐘至熟。
When the dough is no longer hot to the touch, put on kitchen disposable gloves and knead until the dough is smooth and elastic. Divide into 8 equal portions about 40 each. Form each into a ball and keep covered until ready to use.
糯米糰不燙手後，帶上廚用即棄膠手套揉搓至糯米糰光滑有彈性，分成8等份(每份約40克)搓圓蓋上保鮮紙防乾備用。
Place potato starch in a plate and set aside for coating. Flatten a mochi dough into a disc that is thinner around the edges. Place a ball of filling in the middle then wrap and seal the edges by pinching them together. Smooth into a ball again then coat lightly with potato starch. Brush off excess powder and place mochi seam side down in a paper cupcake liner. Repeat with remaining mochi dough and filling. *The pictures were from my first trial in which pandan essence was used. The color of the dough looked more vivid.
片栗粉放在碟中備用，取一份糯米皮用手按成中央厚邊緣薄的圓片，包入一份紫薯餡後捏緊收口塑成圓球，平均地沾上片栗粉，掃走多餘的粉後收口朝下放在紙托上，重覆取糯米皮包入餡料直至完成。 * 下圖為首次試做時之相片，EC使用班蘭香油，因此糯米皮顏色較鮮豔。
Store mochi in an airtight container and consume within two days.
糯米糍放在密封盒內保存，兩天內食用。
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