Leave to cool completely, before transferring to the fridge overnight. Heat the cream in a small saucepan and bring to a boil. The flour is milled from short-grained, sticky rice, and is used to make sticky or chewy texture you need for these treats. While the mochi is still warm, start kneading. Separate the balls with greased scissors, or with chopsticks =P. Give it a stir, then heat for another 1 minute. Place on a plate and chill, while the dough is made. Remove the plastic wrap and cover the mochi ball with a sakura leaf. Take the dough out, you’re looking for the dough to turn translucent. Take the ganache balls out of the fridge, dust excess potato starch off the dough and stretch the dough to surround the ganache, pinching the edges to seal. Then repeat for the rest. 37.1 g Roll the dough out to 3mm thickness and using an 8cm round cutter, cut out dough rounds. Once you’ve worked out the base dough, then the fun really begins with all the fillings you can try out! Dust the surface of the dough with potato starch too. Separate the balls with greased scissors, or with chopsticks =P. Daifuku mochi comes in all sorts of fillings, matcha tea, mango, … 12 %, (can be mochiko, but I used a Thai brand). The Day Before Making. Roll the rice over to cover the red bean paste completely. Variations: Instead of using a coating, you could also wrap sweet red bean paste inside the mochi for daifukus =). Pull off a teaspoonful-sized mochi ball with your hand, and coat in peanut powder. Give it 10-second bursts until that is achieved. Microwave the mixture for 2 minutes at 600 watts. This recipe is adapted from Tokyo Cult Recipes cookery book, where the use of adzuki beans are used for the filling instead. Would recommend if you fancy try out a traditional filling. Dust a work surface plenty of potato starch and using a wet spatula, remove the dough on to the dusted surface. The dough for these are cooking in the microwave, which saves hours of pounding the dough like traditional Japanese method. Chocolate Ganache Mochi Recipe I’ve got a new obsession and it comes in the form of squishy and chewy mochi with a dreamy centre. Put in boiling water and boil for 5 minutes. Fill with a chocolate ball, making sure to mold the dough back into a ball. Don't burn yourself! To prepare the coating: Process the peanuts in a blender or food processor, and spread the powder out in a plate. To knead: Stretch and flatten the dough inside the bag with the palm of your hand, then pick up the bag at one corner, shake it so that it rolls into a ball again, then repeat. Take off the heat and pour over the chocolate in a bowl. While mixing with a spoon or small stiff spatula, pour in the boiling water. Remove the excess potato starch and dust with the cocoa powder. Sticky, chewy mochi Taiwanese/Japanese style. The images on this blog have been shot by Rachel Scott unless stated source from elsewhere. All you need is a microwave! Divide into 8 and mold into balls. Recipe can be multiplied, but I usually just make a small batch. You can also knead it by placing the mochi into a greased bowl, and knead it as you would a normal dough. Pull off a teaspoonful-sized mochi ball with your hand, and coat in peanut powder. Tighten the plastic wrap and make it into an oval shape. Save this article to Pinterest, pin the below image! Because the sugar will dissolve with the moisture in the mochi, making it super sticky. Total Carbohydrate Tag @foodnerd4life on Instagram and hashtag it #foodnerd4life. Alternatively, if you prepared it inside a bag, cut off a 1/4" corner, and squeeze from the bag. Knead for about 7~10 minutes, or to the consistency (chewiness) you want. Invert the bag (oil side out), and remove the mochi from the bowl into the bag (you can let it cool a bit before you do this, but the more you cool it, the harder the bowl will become to clean =/). It’s not that expensive and a bag will make many, many mochi! This is a recipe for Chocolate Ganache Mochi, a centre of a rich dark chocolate ganache, inspired from a visit to the Japan Centre in London and having a mochi filled with a decadent chocolate mousse there, and opening my eyes to these moorish little sweet treats. Bell’s Diner and Bar Rooms, Bristol – Review, Malteser and Toblerone Chocolate Cake Recipe. No words or images may be reproduced without permission from the copyright holder. It will look like slurry, not a dough. All original content belongs to Rachel Scott/FoodNerd4Life 2012 -2020. For this recipe, you need one specialist ingredient, shiratama-ko or glutinous rice flour. Enjoy. Stir in clockwise direction until the lumps disappear, and the batter is slightly elasticky, about 2 minutes (note: it will become difficult to stir, but try your best anyway!). Do not add sugar to the coating! Work the dough while still warm, careful not to burn yourself. And repeat with the rest of the dough and ganache. In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar. Sign Up Here To Receive My Monthly Newsletter and Get An Exclusive Recipe Download! In a microwave-safe bowl, combine the flour, sugar, salt and water. Leave for a minute before stirring, mix until all the chocolate has melted. Daifuku mochi comes in all sorts of fillings, matcha tea, mango,  peanut, even ice cream or traditionally red bean paste, with a chewy outer made with glutinous rice flour. Drain on paper towels and dust with cocoa. I’ve got a new obsession and it comes in the form of squishy and chewy mochi with a dreamy centre. Take the ganache out of the fridge, using teaspoons, roll the mixture into 1.5cm diameter balls of ganache. Place the ball, seam side down. Alternatively, if you prepared it inside a bag, cut off a 1/4" corner, and squeeze from the bag. Mix and knead until it forms a dough and the texture feels like an earlobe. In a bowl, combine shiratamako, sugar and water. Place a red bean paste ball in the center of the sticky rice. Because the sugar will dissolve with the moisture in the mochi, making it super sticky. Cover the container with plastic wrap, and microwave on HIGH for 2-4 minutes, depending on your microwave. Will look like slurry, not a dough by placing the mochi ball with hand... Plenty of potato starch too you fancy try out sakura leaf thickness and using an 8cm round cutter, off. From Tokyo Cult Recipes cookery book, where the use of adzuki are... Container with plastic wrap, and is used to make sticky or chewy texture you need one specialist,. 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