Mochi rice cakes
2 servings
60 minutes
Mochi is a traditional Japanese treat that has become a symbol of holidays and cozy family gatherings. These delicate rice cakes have an elastic and slightly sticky texture, creating a unique sensation on the tongue. In this recipe, the airy dough made from rice flour harmoniously combines with a tender chocolate filling encased in a soft shell. The sweet taste of mochi beautifully complements the richness of chocolate, creating a rich flavor palette. They are served as a dessert alongside a cup of green tea, making the meal even more enjoyable. The starch used during shaping gives the cakes a silky texture and prevents sticking. These little sweet treats not only delight the palate but also carry the culture and traditions of Japan, being an essential element in celebrating New Year and other significant events.
1
Preparation starts with the filling: Pour the cream into a pot and put it on the heat. Once the cream boils, add pieces of chocolate to it.
- Cream: 75 ml
- Chocolate: 100 g
2
Mix until homogeneous, set aside for the chocolate to cool, then place in the refrigerator or freezer (the mixture should hold its shape).
3
For the test, mix water, sugar, and rice flour.
- Water: 150 ml
- Sugar: 100 g
- Rice flour: 50 g
4
Stir and place on the fire. The mass will quickly start to thicken. It may clump, but that's not a problem — lift the pot off the fire and continue stirring vigorously... as a result, you will get a white, dense, glue-like mass.
5
Dust the table with starch and pour the mixture onto it.
- Cornstarch: 30 g
6
The mass needs to cool down, and before starting to mold, it should be sprinkled with starch on top (excess starch can be used, and any leftovers can be shaken off well).
- Cornstarch: 30 g
7
Next, you need to work by hand, constantly dipping them in starch. Cut a piece from the total mass with a knife and form circles about 3 mm thick.
- Cornstarch: 30 g
8
Take out the solid mass and place it in the center. Lift and pinch the edges of the mass. Carefully roll it and smooth the glued area.
9
Serve. The obtained pies can be placed on wax paper or a plate sprinkled with starch.
- Cornstarch: 30 g