The tutorial for making mochi in milk tea shop is as follows:

Ingredients: 20g condensed milk, 100g mochi powder, 200ml milk, 200ml drinking water. Method: First add 100g of customized mochi powder into the induction cooker pot, then add 200ml of drinking water, add 20g of condensed milk, add 200ml of milk and stir together, then turn on medium and low heat and continue stirring until it becomes thick, so It's done.

The mochi in milk tea should actually be called mochi, which is a kind of glutinous rice cake made from glutinous rice flour or other starches. It tastes elastic and sticky. Mochi originates from China and is called rice cake in Japan, but it is actually rice cake.

Because it has a pudding-like texture when put into milk tea and is soft and glutinous in the mouth, it is loved and sought after by many milk tea lovers, changing the public’s traditional memory of mochi.

Introduction to Mo Ci:

Mo Ci is a traditional festival snack in Zhejiang Province, southern Fujian and Jiangxi Province. This snack is made of glutinous rice and other ingredients. There are many varieties, including mochi diarrhea, mochi slippery, rice sieve flower, mochi edible fruit, etc. The finished product is as white as snow, soft as cotton, smooth and delicate, does not stick to the bowl, does not nail teeth, and is suitable for all ages. , eaters have no taboos.

Mochi can be eaten in many places in Singapore, but the specialty of this stall is the ultra-fine crushed peanuts. Making mochi is not easy. Whether mochi is delicious depends not only on the elasticity of the glutinous rice dough, but also on the combination of crushed peanuts and white sugar.