Mochi dessert at home

Mochi dessert at home

I’ll start with a couple of tips. For Japanese mochi, use only glutinous rice flour. Cakes will not work from ordinary flour. You need to work with rice dough very quickly: when it cools down, the dough loses its sticky properties, which means it will be more difficult to form mochi.


For test:

For the filling:

Step by step cooking recipe

For the filling, beat the chilled cream and cream cheese to stiff peaks, transfer the cream to a piping bag. Rinse berries or fruits, dry with paper towels, cut large fruits into pieces.

In a non-metallic bowl, mix rice flour, sugar and water, cover with cling film, make a few punctures with a knife or toothpick and microwave at maximum power (2 minutes). After that, mix the dough and send it to the microwave again for 1 minute. You should get a smooth, soft and very sticky dough.

Turn the hot dough out onto a cornstarch-dusted board and knead lightly. Divide the dough into 12 equal parts, knead the pieces of dough into cakes.

Using a pastry bag, put a small amount of creamy filling in the center of each cake, place berries or pieces of fruit on top.

Form the mochi by gathering the edges of the tortilla up, then shape the cakes into a neat round shape. Dust the surface of the dessert with cornstarch.

Send the finished mochi cakes for 30-40 minutes in the refrigerator. Serve chilled.

Photo: Jan,

Ekaterina Parshina

Recipe added:

Ekaterina Parshina

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