Using glutinous rice flour to make the mochi chewy and fragrant, paired with a slightly sweet and sour filling, and shaped like an apple, it's irresistible! You can make it with the BRUNO Compact Hot Plate and the Takoyaki plate that comes with it. Give it a try!
| Equipment Used | |
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| Ingredients (Makes 24) | |
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| Glutinous rice flour | 240g |
| Tomato juice (unsalted) | 240g |
| White bean paste | 240g |
| Apple | 1 slice |
| Salad oil | As needed |
| Strawberry jam | As needed |
| Decoration | |
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| Mint leaves | 24 pieces |
| Chocolate Pocky sticks | 4 sticks |
| Instructions | |
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| 1 | Break each chocolate Pocky stick into 6 pieces. |
| 2 | Remove the core from the apple and cut into 1cm cubes. Heat in a microwave-safe container for 2-3 minutes, cool, and drain. Mix with white bean paste to make the filling. |
| 3 | Add 200g of tomato juice to the glutinous rice flour, mix well. Then gradually add the remaining juice while adjusting the softness of the dough, until it is soft like an earlobe. |
| 4 | Take 20g of dough and 20g of filling, flatten the dough, wrap the filling, and roll it into a round shape. |
| 5 | Place the takoyaki plate into the compact hot plate, preheat with LOW heat and add oil. Place the wrapped dough balls and rotate while baking until they change color. |
| 6 | After baking, turn off the heat, mix the strawberry jam with a little water, then spread it on the surface of the dough. Finally, insert mint leaves and chocolate Pocky sticks at the top. |