Latest Recipe Hot Milk Cheese Fondue with Mochi Cakes Most Delicious

Simple cuisine ultimate Hot Milk Cheese Fondue with Mochi Cakes easy, bouncy, practical.

12 ingredients, 5 steps, cooking Hot Milk Cheese Fondue with Mochi Cakes

How are you my mother, at this time you can present recipe Hot Milk Cheese Fondue with Mochi Cakes with 12 ingredients and 5 steps. Below this is how to cook, please read carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 5 stages of easy cooking Hot Milk Cheese Fondue with Mochi Cakes.

Ingredients for Hot Milk Cheese Fondue with Mochi Cakes

1. Prepare : Fondue sauce.
2. You need 400 ml : Milk.
3. It’s 2 : pieces Mochi cakes.
4. It’s 2 : Soup stock cubes.
5. You need 150 grams : Easy melting cheese.
6. It’s : For dipping.
7. You need 1 head : Broccoli.
8. Prepare 1 : carrot Carrot (medium size).
9. You need 2 : Potatoes.
10. You need 120 grams : Wiener sausage.
11. It’s 400 grams : Baguette (or bread of your choice).
12. Prepare 8 : Shrimp.

If all cooking materials Hot Milk Cheese Fondue with Mochi Cakes it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Step by Step Cooking Hot Milk Cheese Fondue with Mochi Cakes

1. Put the milk, thinly sliced mochi cakes, and soup stock cube in a pan and heat over medium heat until it comes to a boil. Lower the heat and simmer.
   
2. Stir constantly with a rubber spatula to prevent it from burning. When the sauce has thickened, add the cheese and keep mixing until it's melted.
   
3. Cut up the dipping ingredients and boil. Cut the bread up too.
   
4. Transfer to the sauce to a fondue pot or a small earthenware pot, and keep it warm while you enjoy the fondue.
   
5. I use a small microwaveable earthenware pot to microwave. When the sauce cools down, I microwave it again.
   
6. Finish and Enjoy.

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