Moti are balls of glutinous rice dough with a filling inside. Classic moti cakes are made with a paste of sweet beans boiled and ground. Such a pastry is called wagashi . It is the one that has become popular outside of Asia.
Today, there are many fillings for wagashi, so its preparation has become more accessible.
Moti is commonly served as a New Year's Eve treat. They are cut into small pieces and shared among all family members with the wishes of health and happiness.
Share the secrets of homemade moti with everyone who wants to know how to make them.
For the dough:
- Powdered sugar - 100 gr.
- Rice flour - 50 gr
- Water - 150 ml
- Dye - (on the tip of a knife)
- Corn flour or starch (for powdering)
Weigh all ingredients;
Mix powdered sugar with the rice flour;
Pour in water that has already been dyed;
Cover the bowl of dough with clingfilm;
Put our dough in the microwave for 1 minute (high power).
Take it out and remove the cling film;
Stir until the mixture is homogeneous;
Cover again with cling film;
Microwave for 1 minute;
Take out and stir our dough until homogeneous;
Place our dough on a table sprinkled with cornmeal;
Let cool slightly;
Sprinkle the dough also with corn flour;
Roll out our dough;
Cut out circles;
Put stuffing in the center and roll up neatly, clasping the ends.
Give a nice, smooth ball shape.
SECRET #1. Use only special glutinous rice flour!!!!
Water dyed with food coloring is added.
The dough is placed in the microwave for 1 minute.
SECRET #2 Be sure to cover the container with the dough with FOOD FILM!
After 1 minute in the microwve, stir the dough well and put it in the oven for another 1 minute.
If there is no microwave, the dough is boiled for 20 minutes in a water bath.
The finished mass is transferred to a baking tray liberally sprinkled with cornstarch.
SECRET #3. DON'T BE STINGY WITH THE STARCH!
Don't skimp on the starch so the dough won't stick to your hands or surface. The dough is extremely sticky.
The sheet is rolled out or kneaded with your hands.
Then it is cut with a knife or pressed out with a glass.
In the middle of the tortilla is placed stuffing.
THE SECRET IS #4: DON'T LET THE FILLING SPREAD!
The edges are sealed.
On top of the ball also covered with starch.
You can try