I'll start with a couple of tips. For Japanese mochi, use only sticky rice flour. Cakes will not turn out from ordinary flour. You need to work with rice dough very quickly: cooling down, the dough loses its sticky properties, which means it will be more difficult to form mochi.
Ingredients
- Rice flour (adhesive) – 100 g
- Water - 220 ml
- Sugar - 100 g
- Corn Starch (for sprinkling) – 30 g
- Cream (33-35%) – 50 ml
- Cream cheese - 50 g
- Fruit (or berries) – to taste
Step-by-step cooking recipe
For the filling, whisk the cooled cream and cream cheese to stable peaks, transfer the cream to a pastry bag. Wash berries or fruits, dry them 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 send it to the microwave at maximum power (2 minutes). After that, mix the dough and put it in the microwave again for 1 minute. You should get a homogeneous, soft and very sticky dough.
Place the hot dough on a cornstarch-dusted table and knead lightly. Divide the dough into 12 equal parts, mash the dough pieces into tortillas.
Using a pastry bag, place a small amount of creamy filling in the center of each tortilla, place berries or pieces of fruit on top.
Form the mochi by gathering the edges of the tortilla up, then give the cakes a neat round shape. Dust the surface of the dessert with corn starch.
Send the finished mochi cakes to the refrigerator for 30-40 minutes. Serve chilled.
