3 Layer Macchiato Mochi

Instructions

1 Option 1: Make 3 shots of espresso.

Option 2: If you do not have an espresso maker, you can use instant espresso,
measuring out about 3 shots worth of the powder.

Option 3: You can also substitute instant coffee. I have tried this recipe using
2 tbsp of Nescafe instant coffee with good results.
2 Add water to espresso to make 100g of liquid.
3 Dissolve sugar into the liquid and then add in glutinous rice flour. Add more
water if the liquid is too thick.
4 Combine condensed milk and milk together. Add in glutinous rice flour.
5 Measure our half of the Espresso Layer and mix it in with half of the Milk
Layer.
6 Preheat the oven to 350F. Line your baking dish with parchment paper or very
generously oil you dish. This is super important to prevent sticking!
7 Pour the Espresso Layer into the baking dish. Cover with aluminum foil and bake
until the top has just set ~15 minutes. If it hasn't, bake for a few minutes
longer. After the Espresso Layer has set, pour in the Middle Layer. Cover with
aluminum foil and bake until the top of that has set. Finally add the Milk
Layer, cover & bake until that has set.
8 Let the mochi cool for at least 4 hours, ideally overnight. If you cut the mochi
too soon, it will be too sticky to handle.
9 Transfer the mochi to an oiled surface. Oil a knife and cut the mochi into bars
of your desired size. The mochi can be pretty sticky so make sure to oil and
re-oil the knife as you are cutting. Alternatively, instead of using oil you can
roll the mochi in corn starch or tapioca starch. Aesthetically the layers won't
look as defined but the mochi won't stick together.

3 Layer Macchiato Mochi

Course:

Keywords:

🧂 Ingredients

Instructions

3 Layer Macchiato Mochi

Course:

Keywords:

🧂 Ingredients

Instructions

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