Indulge in a delightful dessert experience with our Strawberry Delight Platter, featuring Strawberry Mochi Sticks and a Strawberry Milk Pudding Bowl. These sweet treats combine creamy textures with the refreshing taste of strawberries, perfect for satisfying your sweet tooth.
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Strawberry Mochi Sticks Ingredients:
- 🍚 100g glutinous rice flour
- 🌽 30g corn starch
- 🍬 30g granulated sugar
- 🍓 A suitable amount of strawberry powder
- 🥛 180g milk
- 🌽 20g corn oil
- 🧀 240g cream cheese
- 🍬 30g granulated sugar
- 🍶 100g whipping cream
- 🍓 A suitable amount of strawberry pulp
Strawberry Milk Pudding Bowl Ingredients:
- 🥛 300g milk
- 🍬 30g granulated sugar
- 🟨 10g gelatin sheets
- 🍓 A suitable amount of strawberry chunks
- 🍚 A suitable amount of sago pearls
Instructions:
Strawberry Mochi Sticks:
- In a mixing bowl, combine glutinous rice flour, corn starch, and granulated sugar. Gradually add in milk and mix until smooth.
- Add strawberry powder to the mixture and stir well until completely integrated.
- Heat corn oil in a pan, then pour in the batter, stirring constantly over low heat until it thickens into a dough. Let it cool slightly.
- Flatten the dough on a flat surface dusted with corn starch. Cut into strips for the sticks.
- For the filling, blend cream cheese, granulated sugar, and whipping cream until smooth.
- Spread the cream cheese filling over the mochi strips and sprinkle strawberry pulp onto it.
- Roll the strips to form sticks and refrigerate until firm.
Strawberry Milk Pudding Bowl:
- In a saucepan, mix milk and granulated sugar over medium heat until the sugar dissolves. Remove from heat.
- Soak gelatin sheets in cold water until softened, then squeeze out excess water and add to the milk mixture. Stir until the gelatin fully dissolves.
- Pour the mixture into a bowl, incorporating strawberry chunks and sago pearls.
- Chill in the refrigerator until the pudding sets.
Additional Information:
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Equipment: Mixing bowls, saucepan, whisk, knife, fridge
- Servings: 4
Cooking Tips:
