KUE MOCHI ANDALAN, No kukus & No Ribet

Greetings, friends... This is my signature mochi recipe. It's super easy to make. It doesn't require steaming like other recipes. It's quick and easy. Mochi skin ingredients: 300g glutinous rice flour 500ml water 130g granulated sugar 3 tbsp powdered milk 4 tbsp cooking oil (can be substituted with 3 tbsp shortening). Coating: 150g roasted tapioca flour/cornstarch Filling: 200g roasted, peeled peanuts 3 tbsp granulated sugar 3 tbsp hot/warm water Note: I used Thai glutinous rice flour and the amount of water in the recipe matched. If you use Indonesian glutinous rice flour (e.g., Rosebrand), you can add 1-2 tbsp of glutinous rice flour to prevent it from becoming soggy, as the moisture content in flour can vary. This mochi can last for a day and a night at room temperature. The result is about 30 medium-sized ones. Oh yes, I apologize if the audio in the video is not good, because I originally used music but I deleted the music for some reason 😊🙏