Sugar Coated Mochi
Ingredient：
Tommy’s Silky Mochi Premix: 100g
Water: 96g
Shortening oil: 15g
Red Food Coloring: As needed
Sugar Coating:
Granulated Sugar: 200g
Water: 100g
Recipe：
1. Boil the water and shortening oil, then pour into the Silky Mochi Premix and mix thoroughly.
2. Add a few drops of red food coloring, knead the dough by hand until it forms a cohesive mass. Stretch and knead until the dough is smooth and elastic.
3. Divide the dough into portions of about 15g each, roll into balls, and skewer two balls together.
4. To make the sugar coating, combine water and granulated sugar in a pot, boil on high heat until the water evaporates and bubbles form. Lower the heat to medium and cook until the mixture changes color.
5. Coat the mochi skewers evenly with the sugar syrup, then place them on parchment paper to prevent sticking. Done!
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