Cranberry Mochi Eggs (Tapioca Flour Version) is a healthy dish that is gluten-free, vegan, and contains no refined sugar. The recipe for Cranberry Mochi Eggs (Tapioca Flour Version) has been created by the author, who has been making these eggs for years. They are a take on traditional Japanese mochi eggs that are made with white rice flour.
1 egg (just the yolk)
35 grams of butter
135 grams of water (can be replaced by milk)
30 grams of high-gluten flour
1 gram of salt
Tapioca flour 135g
35 grams of sugar (you can add more if you want dessert)
20 grams of cranberries (you can put more) (black sesame seeds can be used)
Optional (5g coconut milk)
I don't have a piping bag, just a sandwich bag instead. Another way is. You can also use your hands - knead into smooth balls.
Preheat the oven for 5 minutes. Bake at 350 degrees for 20 minutes
Tip: There needs to be a gap when the mochi is placed on the baking tray, and the baking process will be largeEvery oven is different, you have to adjust the time and temperature yourself