How much tapioca syrup and egg whites should you use in Mochi dough?

I realize these ingredients aren’t traditionally used in mochi- in all the recipes I’ve seen online it says that only sweet rice flour, sugar, and water are sufficient to make the dough.

But in the ice cream mochi I purchase called Bubbies Hawaii, I really love that their mochi dough is super soft and chewy in a sticky kind of way- not a rubbery kind of way.

Then I purchased mochi from a brand called MyMochi and no matter how long I leave the mochi out to thaw, the dough is always rubbery.

In the Bubbies brand, I read that they use tapioca syrup and egg whites (in addition to the rice flour and sugar) in their mochi dough.

What effects do these ingredients have in the mochi? Do these ingredients make the mochi dough softer?

I’m worried that when I make the mochi at home with only sweet rice flour and sugar, due to my lack of expertise it might turn rubbery. Would tapioca syrup and egg whites make it better?

If I want to use tapioca syrup and egg whites in my mochi dough, how much should I use?

Thanks!

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