Instagram/@sistersfood.co
Brilio.net - Mochi is known as a traditional Japanese cake made from sticky rice. This food is increasingly popular in various countries. Even along with the development of culinary, innovations in mochi fillings are also increasingly diverse. In Indonesia, mochi is usually sold with various fruit fillings. Well, these fruits are then smeared with whip cream so that the filling is denser. The combination of the chewy texture of mochi and the sweet softness of whip cream creates a delicious taste sensation .
However, behind the deliciousness, there are challenges that must be faced when using whip cream as a mochi filling. Soft and light whip cream tends to melt easily, especially if exposed to warm temperatures or not stored in the right conditions. This can cause the mochi to lose its original shape, making it look less attractive.
In addition, the texture of melted whip cream can also change the overall mochi eating experience. Ideal mochi should remain chewy and easy to bite. But when the whip cream melts, the mochi becomes very sticky. Therefore, it is important to store and serve whipped cream mochi in the right conditions to keep it delicious.
But in addition to the storage technique, the way to use the whip cream also needs to be considered. The reason is, many people just stir the whip cream with a mixer without paying attention to the results. In fact, stirring whip cream with a special technique can make it firmer and not easily melted, making it suitable for mochi filling.
Furthermore, a mochi trader once revealed a trick so that the whip cream for mochi filling does not melt easily and is more solid. Through the Instagram account @sistersfood.co, the mochi seller admitted to having three tricks when mixing mochi. This trick can produce a sturdy whip cream that does not melt easily.
photo: Instagram/@sistersfood.co
As reported by BrilioFood from Instagram @sistersfood.co on Tuesday (10/22), the first thing to note is the type of whip cream used. In the video, she admitted to using liquid whip cream, not powder. Well, this whip cream should not be mixed with other ingredients so that the consistency is right.
photo: Instagram/@sistersfood.co
Next, the whip cream mixer is cold using the highest speed. If necessary, you can put the whip cream in the refrigerator freezer first. This is done to keep the temperature of the whip cream cold and the results are better.
photo: Instagram/@sistersfood.co
Now, the third trick, do not mix by just rotating it. It is better to direct the mixer clockwise so that the consistency is even. Do this movement until the whip cream begins to solidify and expand perfectly. That way, the whip cream is ready to use.
(brl/lut)
