A must-have dessert for girls during menstruation - brown sugar brushed milk mochi, how to make it?

Today I want to share with you how to make brown sugar and fresh milk mochi. It is soft and waxy with brushed metal, and the channel is sweet and smooth. It is full of milk flavor, easy to make and delicious, and can be made with one pot. . The dessert I want to introduce today is an Internet celebrity delicacy. It is Taiwan's "fresh milk mochi". It looks soft and unattractive, but it tastes great, with sweet and smooth texture. It is full of milky flavor and can be eaten in a variety of ways. It can be eaten with soybean flour or soaked in brown sugar water. As long as it is your favorite food, you can use it to match. When the weather is hot, it is the most comfortable to eat. It is not as cold as a popsicle. It has just the right refreshing feeling. A bowl of it is really cooling, especially for clearing away heat and dampness.

Food: 200 grams of pure milk. 20 grams of tapioca starch. 30 grams of fine sugar. 25 grams of mung beans. 25 grams of red beans. 160 grams of water. 10 grams of brown sugar. 80 grams of boiling water. Appropriate amount of fruit cereal.

1. First stir 10 grams of brown sugar and 80 grams of boiling water until the brown sugar is completely dissolved, then let it cool to room temperature, and then put it in the refrigerator for later use.

2. Then wash the red beans and mung beans, pour them into the electric pressure cooker, then add 14 grams of fine sugar and 160 grams of cold water, cover tightly, and use low voltage for 25 minutes. If you are using a regular pot to cook mung beans, it is recommended to soak the mung beans overnight so that they are relatively easy to boil.

3. During the frying period of red beans and mung beans, let’s make mochi. Pour 200 grams of milk, 20 grams of tapioca starch and 16 grams of sugar into the pot, turn on low heat, and stir while boiling. cook.

4. Cook until the liquid becomes thick and viscous. Use a scraper to pull out the batter into a long and thin shape and it is not easy to break, which means it is ready. .

5. Pour the cooked mochi into a bowl, let it cool to room temperature and then put it in the refrigerator for 1 hour.

6. Filter the cooked red beans and mung beans through a mesh sieve to remove excess water, then pour them into the mochi bowl, then pour the previously frozen brown sugar water into it, and finally sprinkle with Fruit cereal and enjoy.

The brown sugar and fresh milk mochi is ready. It has just the right refreshing feeling. A bowl of it is really cooling, especially for clearing away heat and dampness.