Assorted Cream and Fruit Mochi
Assorted Cream and Fruit Mochi
Ingredients
For the Mochi Dough
- 1 1/2 cups glutinous rice flour
- 1/4 cup granulated sugar
- 1 1/2 cups milk
- 2 tablespoons unsalted butter, softened
- 1/2 cup cornstarch, for dusting
For the Fillings
- 1 1/2 cups heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 cup strawberries, diced
- 1/2 cup green grapes, diced
- 6 chocolate sandwich cookies, crushed
Instructions
- 1
In a large, microwave-safe bowl, combine the glutinous rice flour, granulated sugar, and milk. Whisk until a smooth batter forms.
⏱️ 5 min
- 2
Strain the batter through a fine-mesh sieve into another clean, microwave-safe bowl to ensure a silky-smooth consistency, free of any lumps.
⏱️ 3 min
- 3
Cover the bowl tightly with plastic wrap, leaving a small vent. Microwave on high for 2 minutes. Stir the dough with a spatula, re-cover, and microwave for another 1 to 2 minutes, or until the dough is translucent and cooked through. Alternatively, you can steam the dough over boiling water for 15 minutes.
⏱️ 5 min
- 4
Transfer the hot, sticky dough to a clean bowl or a lightly cornstarched surface. Add the softened unsalted butter. While wearing gloves (to protect from heat and stickiness), knead the dough vigorously for 5 to 10 minutes until the butter is fully incorporated, and the dough becomes very smooth, shiny, and highly elastic.
⏱️ 10 min
- 5
Lightly dust a work surface with cornstarch. Flatten the kneaded dough into a rectangular shape using a dough scraper or your hands. Divide the dough into 12 to 16 equal portions, depending on desired mochi size. Roll each portion into a smooth ball.
⏱️ 7 min
- 6
Prepare the fillings: In a separate bowl, whip the chilled heavy cream and powdered sugar until stiff peaks form. Dice the strawberries and green grapes into small, uniform pieces. Crush the chocolate sandwich cookies into fine crumbs.
⏱️ 10 min
- 7
On a cornstarched work surface, take one mochi dough ball. Using a small rolling pin or your fingers, flatten it into a thin, round disc, about 3 to 4 inches in diameter. Ensure both sides are lightly dusted with cornstarch to prevent sticking.
⏱️ 10 min
- 8
Place the flattened mochi disc over a small, round metal mold (like a tart ring or cookie cutter) or cup. Pipe a dollop of whipped cream into the center. Add a small spoonful of diced strawberries, green grapes, or crushed chocolate cookies on top of the cream. Pipe another small dollop of whipped cream to cover the filling.
⏱️ 15 min
- 9
Carefully gather the edges of the mochi dough and pinch them together at the top to seal the filling inside, forming a round ball. Gently remove the mochi from the mold and place it seam-side down on a plate. Repeat with the remaining dough and fillings.
⏱️ 15 min
- 10
Chill the assembled mochi in the refrigerator for at least 30 minutes before serving for best texture and stability.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Assorted Cream and Fruit Mochi
Ingredients
For the Mochi Dough
- 1 1/2 cups glutinous rice flour
- 1/4 cup granulated sugar
- 1 1/2 cups milk
- 2 tablespoons unsalted butter, softened
- 1/2 cup cornstarch, for dusting
For the Fillings
- 1 1/2 cups heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 cup strawberries, diced
- 1/2 cup green grapes, diced
- 6 chocolate sandwich cookies, crushed
Instructions
- 1
In a large, microwave-safe bowl, combine the glutinous rice flour, granulated sugar, and milk. Whisk until a smooth batter forms.
⏱️ 5 min - 2
Strain the batter through a fine-mesh sieve into another clean, microwave-safe bowl to ensure a silky-smooth consistency, free of any lumps.
⏱️ 3 min - 3
Cover the bowl tightly with plastic wrap, leaving a small vent. Microwave on high for 2 minutes. Stir the dough with a spatula, re-cover, and microwave for another 1 to 2 minutes, or until the dough is translucent and cooked through. Alternatively, you can steam the dough over boiling water for 15 minutes.
⏱️ 5 min - 4
Transfer the hot, sticky dough to a clean bowl or a lightly cornstarched surface. Add the softened unsalted butter. While wearing gloves (to protect from heat and stickiness), knead the dough vigorously for 5 to 10 minutes until the butter is fully incorporated, and the dough becomes very smooth, shiny, and highly elastic.
⏱️ 10 min - 5
Lightly dust a work surface with cornstarch. Flatten the kneaded dough into a rectangular shape using a dough scraper or your hands. Divide the dough into 12 to 16 equal portions, depending on desired mochi size. Roll each portion into a smooth ball.
⏱️ 7 min - 6
Prepare the fillings: In a separate bowl, whip the chilled heavy cream and powdered sugar until stiff peaks form. Dice the strawberries and green grapes into small, uniform pieces. Crush the chocolate sandwich cookies into fine crumbs.
⏱️ 10 min - 7
On a cornstarched work surface, take one mochi dough ball. Using a small rolling pin or your fingers, flatten it into a thin, round disc, about 3 to 4 inches in diameter. Ensure both sides are lightly dusted with cornstarch to prevent sticking.
⏱️ 10 min - 8
Place the flattened mochi disc over a small, round metal mold (like a tart ring or cookie cutter) or cup. Pipe a dollop of whipped cream into the center. Add a small spoonful of diced strawberries, green grapes, or crushed chocolate cookies on top of the cream. Pipe another small dollop of whipped cream to cover the filling.
⏱️ 15 min - 9
Carefully gather the edges of the mochi dough and pinch them together at the top to seal the filling inside, forming a round ball. Gently remove the mochi from the mold and place it seam-side down on a plate. Repeat with the remaining dough and fillings.
⏱️ 15 min - 10
Chill the assembled mochi in the refrigerator for at least 30 minutes before serving for best texture and stability.
⏱️ 30 min