Hot Milk Cheese Fondue with Mochi Cakes

Name: Hot Milk Cheese Fondue with Mochi Cakes
Yield: 4 servings
Cuisine: American
Ingredients: 400 ml Milk; 2 pieces Mochi cakes; 2 Soup stock cubes; 150 grams Easy melting cheese; 1 head Broccoli; 1 carrot Carrot (medium size); 2 Potatoes; 120 grams Wiener sausage; 400 grams Baguette (or bread of your choice); 8 Shrimp

cookpad.japan @cookpad_jp

I made the fondue sauce I usually make with traditional béchamel sauce using mochi cakes.

Slice the mochi cakes as thinly as possible to make the sauce thicken quickly. Recipe by Donpintan

I made the fondue sauce I usually make with traditional béchamel sauce using mochi cakes.

Slice the mochi cakes as thinly as possible to make the sauce thicken quickly. Recipe by Donpintan

cookpad.japan @cookpad_jp

I made the fondue sauce I usually make with traditional béchamel sauce using mochi cakes.

Slice the mochi cakes as thinly as possible to make the sauce thicken quickly. Recipe by Donpintan

I made the fondue sauce I usually make with traditional béchamel sauce using mochi cakes.

Slice the mochi cakes as thinly as possible to make the sauce thicken quickly. Recipe by Donpintan

Saved

Ingredients

4 servings

Fondue sauce
400 mlMilk
2pieces Mochi cakes
2Soup stock cubes
150 gramsEasy melting cheese
For dipping
1 headBroccoli
1carrot Carrot (medium size)
2Potatoes
120 gramsWiener sausage
400 gramsBaguette (or bread of your choice)
8Shrimp

Saved

Steps

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.