Fruit Mochi
Equipment
Ingredients
Mochi Dough
glutinous rice flour (dry)
100 g
corn starch (dry)
30 g
sugar (granulated)
30 g
milk (liquid)
180 ml
butter (unsalted, melted)
14 g
Fillings & Toppings
glutinous rice flour (dry, roasted)
30 g
strawberry (fresh)
8 piece
mango (fresh, cubed)
1 piece
cream (whipped)
200 ml
Instructions
Prepare ingredients and workspace
Measure all ingredients and prepare work surface with roasted rice flour for dusting.
Make mochi dough
Combine glutinous rice flour, corn starch, sugar, milk, and melted butter in a bowl, then microwave to form a smooth, elastic dough.
Prepare fresh fruits
Wash and cut strawberries into halves and dice mango into bite-sized pieces.
Whip the cream
Whip cream until light and airy peaks form.
Form mochi pieces
Dust work surface with roasted rice flour. Divide dough into 8 equal pieces, flatten each into a disc, add whipped cream and fruit pieces, then seal edges.
Serve the mochi
Arrange fruit mochi on a plate and serve immediately while the mochi is fresh and chewy.
Original recipe
Storage
Mochi becomes hard when refrigerated. Consume within 24 hours for best texture.
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