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Hawaiian-style Mochi Mochi Pancake | Miki Mama Channel's Recipe Transcript

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Miki Mama Channel

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Ingredients

Cut rice cake (cut into 8 equal pieces) : 1 piece (50g)
milk : 150cc
egg : 1 piece
Pancake mix : 150g
butter : 10g
Fresh cream : 100cc
sugar : 1 tablespoon
Banana (sliced to 1.5 cm thick) : One
Strawberries (sliced into 3 equal parts) : 1/2 pack
Frozen blueberries : 15 grains
Powdered sugar : Appropriate amount
Cake syrup : Appropriate amount

Time required

20minutes

Procedure

1) Melt the mochi 00:25
Add rice cake and milk to a heat-resistant bowl, heat in a 600 W range for 3 and a half to 4 minutes, and mix with a whisk until the rice cake becomes thick and smooth.
2) Make the dough 00:59
Add eggs to 1 and mix well, add pancake mix and mix well.
3) Bake in a frying pan 01:15
Put half of the butter in a 26 cm frying pan and heat it over high heat. Turn off the heat, put the dough in it, spread it to 15 cm with a spoon, cover it, bake it on low heat for 4 minutes on each side, and serve it on a plate. Bake another one in the same way.
4) Decorate 01:52
Put the fruit on the pancake, sprinkle with powdered sugar, and add syrup and fresh cream.

Point

・ By heating the mochi together with milk, the mochi melts quickly and becomes a firm and voluminous pancake. If you put plenty of fruit on it, it will become a pancake like a famous Hawaiian store.
・ When baking the dough, steam it to make the dough fluffy.
・ For fresh cream, add sugar to a bowl, mix, whisk for 9 minutes, and cool in the refrigerator.
・ Use up to 1 rice cake per bag of pancake mix. If you add more than that, the mochi will become strong and the texture will deteriorate without becoming fluffy.