Mochi

Name: Mochi
Prep time: 10 min
Cook time: 5 min
Yield: 3 to 6 servings
Cuisine: Korean Menu
Ingredients: Glutinous Rice Flour — 100 g; Granulated Sugar — 30 g; Cornflour — 30 g; Milk — 180 g; Unsalted Butter — 20 g; Creamy Filling — To taste; Cookie Crumbs — To taste

This silky, chewy mochi is a delightful treat featuring a tender rice dough casing filled with a rich, creamy centre and a surprise burst of crunchy, chocolatey cookie crumbs. Perfectly crafted and impossibly smooth, this elegant dessert offers a sophisticated interplay of soft and crispy textures that make it an irresistible bite for any occasion.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 5 minutes

Servings: 3 to 6

Notes:

Use a high-quality glutinous rice flour to achieve the signature chewy, elastic texture that defines perfect mochi, and do not be tempted by standard rice flour as it will not yield the same result.

The dough must be thoroughly whisked before cooking to ensure there are no lumps; after heating, it will become thick and translucent, making it easy to knead into a smooth, pliable ball.

When dividing the dough, work quickly while it is still warm to prevent it from becoming too stiff or difficult to stretch, which helps ensure a beautiful, thin, and even casing.

The cookie crumb filling adds a playful, modern twist; experiment with different types of crushed biscuits or even fruit preserves to customise your mochi with varied flavours and textures.

Always dust your workspace generously with cornflour; this is vital for preventing the sticky dough from adhering to your surface and ensures a clean, professional finish for every piece.

Prepare Dough Base
In a bowl, combine the glutinous rice flour, granulated sugar, cornflour, and milk, whisking until the mixture is completely smooth and free of lumps.

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

Knead and Shape
Carefully remove the cover, stir in the unsalted butter until fully melted and incorporated, then knead the dough until smooth, divide into equal pieces, and roll into thin, flat circles.

Assemble
Place a dollop of creamy filling into the centre of each dough circle, top with a spoonful of crushed cookie crumbs, and gently gather the edges to seal the mochi.

Finish
Ensure the seal is tight, then place each assembled mochi into a paper liner and serve immediately, or chill for a firmer texture before enjoying.