Fresh whipped cream mochi with strawberries and raspberries
Who would have thought Mochi was so easy to make at home?
The only thing you need to know about Mochi is that nothing beats fresh, chewy, super soft homemade Mochi dough. And with these simple ingredients, you can certainly enjoy Mochi whenever you like! Best thing? It's quicker than baking a cake.
What you'll need:
- 3/4 cup glutinous rice flour (not normal rice flour)
- 1/4 cup condensed milk
- 1 tbsp white sugar
- 3/4 cup water
Literally mix everything together in a bowl and steam for 15 minutes, stirring half way through. It's that easy. Probably the hardest thing to find is a bamboo steamer which is sold in most Asian supermarkets, but a pyrex-bowl with a plate on top in a pot of water would work just as well. Click here to see videos of the steaming process!
Once cooked and steamed, the dough should appear slightly translucent and really sticky. Turn out onto a clean surface generously dusted with corn flour, you will find that it is actually quite easy to handle and manipulate given the fact that it's a wet dough. Roll out into a sheet (thickness depends on how much dough you like! I like my mochi dough quite thin), and then using a cookie cutter make rounds of dough which you can later fill with various fillings!
Mochi Fillings - in this particular recipe I have chosen to use whipped cream and fresh fruit, however traditionally, red bean paste is used or more recently, ice cream! Whichever fillings you wish to have, the mochi dough is flexible and durable enough to accommodate almost anything, so experiment with flavours, textures and ingredients as you wish!
Whipped cream fillings
Empty a tub of double cream into a mixing bowl, add 2 tsps. of icing sugar, then gentle whip until relatively stiff. I like my whipped cream to not be too rigid, with still a degree of liquidity and smoothness. Fill a piping bag or freezer bag with the whipped cream, snip the corner and pipe small mounds of cream on to a tray lined with parchment paper. Add a strawberry or raspberry on top, then place the whole tray into the freezer for about 10 minutes. This is just to firm up the cream to make wrapping a whole lot easier! Click here to see how I wrap my Mochi!
I have tried this recipe many times with different fillings each time. Below are some of my pictures making Peanut Mochi - a mixture of peanut butter, sugar, crushed roasted peanuts and peanut powder - It was AMAZING! Definite recommend!
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