Homemade Mochi with Coconut Coating
Equipment
Ingredients
Dough
glutinous rice flour (dry)
200 g
warm water (warm)
150 ml
butter (room_temperature)
20 g
sugar (granulated)
30 g
Fillings
mango (ripe, diced)
1 piece
strawberries (fresh, chopped)
6 piece
Oreo cookies (crushed)
6 piece
Coating
desiccated coconut (shredded)
100 g
Instructions
Prepare the dough
Knead glutinous rice flour with warm water to form a smooth dough.
Portion the dough
Divide the dough into 12 equal small pieces.
Boil the mochi pieces
Drop the dough pieces into boiling water and cook until they float to the surface.
Add butter and sugar
While hot, mix in butter and sugar until well combined.
Rest and knead the dough
Let the mixture cool slightly, then knead until smooth and stretch several times for the right texture.
Fill the mochi
Flatten a small piece of dough, add your favorite filling (mango, strawberry, or crushed Oreo), and seal the edges.
Coat with coconut
Roll each filled mochi in desiccated coconut to coat evenly.
Original recipe
Storage
Best consumed within 2 days. Store in airtight container. Can be frozen for up to a month.
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