Soft and Chewy Pan Fried Mochi Bun

By WoonHeng · 75 min

Ingredients

Instructions

1. Chop the filling ingredients finely.
2. Stir the sugar into the hot water until dissolved. Add it to the flour a little at a time, stirring with chopsticks or a spatula until a lumpy dough forms. If too hot to handle, cover and cool for 5 minutes.
3. Dampen your palm with water and gather the dry flour into a soft, smooth dough, adding more water as needed. Knead in 2 teaspoons of oil, cover and rest for 15 minutes.
4. Heat 1 tablespoon of oil in a non-stick pan over medium heat. Sauté the mushrooms, carrot and tofu until the tofu turns golden brown.
5. Add the cabbage, season with salt, Chinese 5-spice, mushroom seasoning and sesame oil, and stir-fry until crisp-tender. Taste and add salt if needed. Turn off the heat, fold in the scallions and let cool.
6. Divide the dough into 9 portions of about 50 g each. Oil your palms, roll each into a ball, make a hole in the middle and press the edges thin into a cup about 4 inches (10 cm) wide.
7. Place a wrapper on your fingers, add filling, press it in with the back of a spoon, then gather the sides, pinch tightly closed, and flatten gently with both palms into a disc. Cover the finished buns with a towel.
8. Brush the smooth side of each bun with water and sprinkle with sesame seeds. Heat a non-stick pan over medium-low heat with a drizzle of oil. Place the buns sesame side down, spaced apart, cooking in batches of two if the pan is small.
9. Cover and pan-fry for 3 to 4 minutes until golden. Uncover, flip, cover and cook another 3 to 4 minutes. Lower the heat if browning too fast. The buns are done when matte and springy when pressed. Serve warm with chili sauce.

Summarized from WoonHeng's video. Watch it for the details.

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