An unusual dessert came to us from Japan and has already managed to win the hearts of sweet tooth. It is impossible to compare it with anything, you just need to try mochi! The delicate texture of the dough and explosive combinations of flavors of the filling 100% will not leave indifferent lovers of sweets.
Ingredients
- Rice flour (adhesive) – 160 g
- Water - 90 ml
- Milk - 90 ml
- Sugar - 35 g
- Vegetable oil - 20 ml
- Salt - pinch
- Food coloring - optional
- Cream cheese - 200 g
- Condensed milk - 70 ml
- Vanillin - to taste
- Frozen berries - 100 g
- Sugar - 15 g
- Corn Starch - 5 g
- Powdered sugar - 30 g
- Corn Starch - 30 g
Step-by-step cooking recipe
In a non-metallic bowl, combine sugar, salt, water and milk, mix well.
Add rice flour, mix again until smooth.
Add vegetable oil and food coloring (if you are going to make colored cakes). Keep in mind that after cooking, the dough will become brighter. Cover the bowl with cling film, make a few punctures with a toothpick and send the dough to the microwave for 2-3 minutes at maximum power (it should thicken well). Cool the dough to room temperature.
Take care of the jam: whisk the frozen berries with a blender, add sugar and corn starch, whisk again. Transfer the mass to a saucepan and bring to a boil over low heat, stirring constantly. After boiling, boil for another 20-30 seconds. Cool the finished confiture slightly, put it in a pastry bag and send it to the refrigerator for thickening.
Prepare the filling: beat the cream cheese a little with a mixer with condensed milk, add vanilla, beat again. Transfer the cream to a pastry bag and also send it to the refrigerator.
Lubricate the surface of the table and hands with a small amount of odorless vegetable oil, lay out the rice dough and knead it to a smooth homogeneous texture. Then roll the sausage and divide it into 8 equal parts.
Form a mochi: roll out each of the dough pieces into a flat cake, place a small amount of creamy filling in the center with a pastry bag, and then - berry jam. Connect the edges of the tortilla to the center (according to the khinkali assembly principle), sprinkle the cake with a small amount of a mixture of starch and powdered sugar and give a neat round shape.
Put the finished mochi cakes in paper muffin molds and send them to the refrigerator for 1-2 hours. Serve the dessert to the table chilled.
