Mochi

Name: Mochi
Prep time: 10 min
Cook time: 5 min
Yield: 5 to 6 servings
Cuisine: Japanese Menu
Ingredients: Glutinous Rice Flour — 100 g; Cornflour — 30 g; Granulated Sugar — 30 g; Milk — 180 ml; Unsalted Butter — 20 g; Cream — To taste; Chocolate Biscuits — To taste

This delightful, soft Japanese mochi features a tender, chewy rice-flour exterior filled with a rich, decadent cream and a hidden, crunchy surprise of crushed dark chocolate biscuits. Beautifully shaped and effortlessly assembled, these pillowy treats offer an exquisite balance of contrasting textures and deeply satisfying sweetness, providing an elegant, modern twist on a beloved traditional dessert that is perfect for any occasion.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 5 minutes

Servings: 5 to 6

Notes:

When combining the glutinous rice flour with milk and sugar, ensure the batter is whisked until completely smooth and free of any lumps to achieve the finest possible texture for the mochi dough.

The dough can be cooked effectively in either a microwave or a steamer; if using a microwave, ensure you stir the mixture well midway through the process to guarantee even cooking throughout.

Adding the unsalted butter while the dough is still hot is crucial; the heat allows the butter to melt and incorporate fully, which gives the mochi its signature soft, elastic, and pliable texture.

Using a stand mixer with a dough hook is a highly effective way to knead the warm, buttery mochi dough until it becomes perfectly smooth, stretchy, and easy to handle.

For the filling, you can substitute the crushed dark chocolate biscuits with any of your favourite biscuit varieties or even fruit pieces, allowing for endless creative possibilities with this adaptable recipe.

Prepare Batter
Whisk together the glutinous rice flour, cornflour, sugar, and milk in a bowl until the mixture is completely smooth and uniform.

Cook Dough
Cover the bowl with plastic wrap, prick a few holes for ventilation, and microwave or steam until the dough is fully cooked and translucent, roughly 4 to 5 minutes.

Incorporate Butter
Immediately add the unsalted butter to the hot dough and use a spatula or stand mixer to knead it in thoroughly until the dough is smooth, elastic, and well-combined.

Shape
Transfer the dough to a surface dusted with glutinous rice flour, divide it into equal, manageable pieces, and roll them out into thin, circular discs.

Assemble
Place a portion of each disc into a small circular mould, pipe in a layer of cream, add a spoonful of crushed chocolate biscuits, top with more cream, and seal the edges by gathering and pinching the dough.