花生芝麻糯米糍｜隔天都很軟熟｜mochi #44

花生芝麻糯米糍｜隔天都很軟熟｜ahsnake’s cafe #44
這個麵糰好容易操作
糯米皮好軟熟
隔天食都不會變硬
份量13個
小貼士：
-麵糰太熱，包後沾粉好快受潮不夠乾身
-皮太細會很難包
-花生粉，如沒有，可改為花生碎或黑芝麻粉
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#花生芝麻糯米糍 #糯米糍 #麻糬 #glutinousricedumpling #peanutmochi
#mochi #homecooking #homebaking #homemade #hkfoodie #hkfoodblogger #ahsnakescafe
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🧏🏻‍♀️版主弱聽，如音樂太吵耳，請關掉，感謝體諒

[@louisethoong5665]

The mochi looked delicious .

[@ahsnakescafe]

thanks so much

[@Yves_Kitchen]

❤ 謝謝分享！我又想整😊

[@ahsnakescafe]

😄整啦！好簡單！

[@Yves_Kitchen]

@@ahsnakescafe 諗緊整咩餡, 因為要整Vegan 及gluten free 俾同事, 度緊d材料點搵

[@ahsnakescafe]

@@Yves_Kitchen 唔簡單，等你製成品😊

[@coralmoney0702]

請問熟糯米粉是不是把糯米粉隔水蒸？要蒸多久？

[@ahsnakescafe]

熟糯米粉做法：白鑊不加油，放入糯米粉，炒至微黃色，或者在烘焙店買現成熟糯米粉

[@peachmultimedia-9297]

nice

[@ahsnakescafe]

@@peachmultimedia-9297 😊thanks

[@umadas102]

❤❤❤❤🎉🎉🎉🎉 yummy yummy 😋😋😋

[@ahsnakescafe]

thanks so much☺

[@PeteTong-f4j]

If only yiu have Recipe in english

[@ahsnakescafe]

@@PeteTong-f4j here below is the recipe glutinous mochi: glutinous rice flour 150g corn flour 20g sugar 30g corn oil 20g milk 250g fillings: peanut 40g peanut powder 10g black sesame powder 25g sugar 40g

[@陳雋芳]

😅