모찌 찹쌀떡
Ticky Ticky Sticky Mochi Rice Cake
Ingredients:
1 box of Mochiko Sweet Rice Flour
Coconut milk, 1 cup (Preferably Double the recipe since a can of coconut milk is about 2 cups)
White sugar, 1 ½ cups (2 cups for sweeter taste)
Water, 2 cups
Food coloring (optional)
Cooking foil- to cover for baking.
Cornstarch—for cutting after done cooling.
Instructions:
Mix all the above ingredients in a large bowl. 위의 모든 재료를 큰 그릇에 섞어주세요.
Preheat the oven to 350°F. 오븐을 350°F로 예열해 주세요.
Spray oil in a baking pan. 베이킹 팬에 오일을 뿌려주세요.
Pour the batter into the greased pan and cover it with foil. 유리가 발린 팬에 반죽을 부어 넣고 호일로 덮어주세요.
Bake at 350°F for 50-55 minutes. 350°F로 50-55분간 굽습니다.
Remove from the oven and cover with a wet cloth to cool. 오븐에서 꺼내서 젖은 천으로 덮어 식힙니다.
Sprinkle with starch before cutting into your desired shapes. 원하는 모양으로 자르기 전에 전분을 뿌려주세요.
Coat the cut pieces thoroughly with starch to prevent them from sticking together. 자른 조각들을 서로 붙지 않도록 전분으로 고루 뿌려 섞어주세요.
Benefits of Coconut Milk
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