It is made from a variety of premix, cassava and other functional starches, combined according to the golden ratio. After the flour is steamed with water, it can be molded and can be eaten without heating and baking. It has good freezing effect and can be stored frozen. After 60 days, the ice-skin soft Q taste becomes even better, and a faint sweet aroma can be tasted. The snow-white cold outer shell is paired with refreshing and sweet fruit fillings, each with its own unique appearance and texture. Or you can wrap the mochi in the fillings to create a double-stacked delicious experience. Highlights
No need for steaming or cooking
Good stretchability, easy to mold
Excellent mouthfeel, chewable without burden
Suitable for frozen products
Light yellow color
Descriptions
Different from the traditional cumbersome production process, it is easy to operate, short in texture, and not sticky to your hands. Just add water and stir to make mochi, which enhances the soft texture of mochi. (This is white mochi skin)
Applications
Mochi Daifuku, Mochi Ice Cream
Shelf life
2 years (Sealed)
