Name: Praliné Mochi プラリネ餅
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 50g hazelnuts; 25g white chocolate; a bit of coconut oil; 40g praliné chocolate for cooking (or milk chocolate); 20g crepe dentelle - crush to small pieces; 2 tsp sugar and maybe a dash of fine salt if you like; 1 tbsp heavy cream; For the mochi :; 60g glutinous rice flour; 120ml water; 25g sugar; a dash of salt

June 3, 2021

Praliné Mochi プラリネ餅

Serving Size

15 mochi (2cm diameter silicone mold)

Prep Time

30 minutes

Cook Time

40 minutes

Wait Time

2 hours

Total Time

1 hour, 10 minutes

Ingredients

50g hazelnuts
25g white chocolate
a bit of coconut oil
40g praliné chocolate for cooking (or milk chocolate)
20g crepe dentelle - crush to small pieces
2 tsp sugar and maybe a dash of fine salt if you like
1 tbsp heavy cream
For the mochi :
60g glutinous rice flour
120ml water
25g sugar
a dash of salt

Instructions

1. In a heat-safe cooking bowl, add white chocolate and microwave 1 to 1.5min at 600w. Add coconut oil and mix. Spread white chocolate thinly in each cavity (round shaped ideally) of your mold. Keep in the freezer for now.
2. Spread hazelnuts over your baking tray (lined with a baking sheet) and bake for 15 min at 160℃. Let it cool down until safe to touch. Then gently rub with your hands until skin comes off.
3. Place the nuts in a food processor and process them until finely ground (do not overmix). Set aside.
4. In a heat-safe bowl, add praline chocolate (or milk chocolate) and microwave 1 to 1.5 min at 600w. Mix and melt completely. Add ground hazelnuts in and mix. Then add crushed crepe dentelle, sugar and heavy cream. Mix well.
5. Take out the mold from the freezer and place filling in each hole. Chill in the fridge for about 1h (or until firm).
6. When filling is firm, make the mochi In a bowl, add the glutinous rice flour, sugar, salt and mix. Add the water in one go and mix well. Transfer into a cooking pot.
7. Cook over medium heat until the dough is smooth and silky (while stirring).
8. Sprinkle potato starch (katakuriko) onto the working surface and place the mochi on it. Spread potato starch over the mochi too.
9. Divide into 15 equal pieces. Take the fillings out of the fridge and take one piece. Place one mochi on the lightly floured surface and place one filling on the mochi (chocolate side down).
10. Wrap the mochi dough over the filling and close it. Dust the mochi with potato starch and shape it nice and round. Continue making with the remaining...
11. Cover with saran wrap and chill until you serve :)

May 23, 2021

Grilled Mochi Yakimochi

Persons

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

100g glutinous rice flour
200ml water
1 tsp sugar
1/4 tsp fine salt
Dipping sauce :
Nutella
Soy sauce+sugar
Olive oil+balsamico
Salted butter, etc as you like!

Instructions

1. In a heat-safe cooking bowl, add glutinous rice flour, sugar and salt. Mix.
2. Add water and mix well.
3. Cover lightly with saran warp and microwave 2 minutes at 600w. Mix with a rubber spatula gently. Cover again and microwave for another 2 min or more at 600w. Mix well.
4. Dust a work surface with potato starch (katakuriko). Transfer the dough onto it. Dust potato starch over the mochi.
5. Roll out the mochi to about 1.5cm thickness. Cut into bite pieces (here about 3x3 cm). Bake immediately - or when you are ready - both way are ok.
6. Transfer to your baking tray and bake 10 to 12 min at 230℃.
7. Prepare the topping of your choice and enjoy Yakimochi :) My personal favorite is a mix of soy sauce and sugar!

Notes

You can also bake with a mini oven (toaster oven), if you like.

December 12, 2020

Chocolate Mochi

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 hour, 20 minutes

Ingredients

100g glutinous rice flour
70g white sugar
120ml water
100ml milk
60g chocolate (i use milk chocolate) - cut into small pieces
cocoa powder (unsweetened)

Instructions

1. Spread some cocoa powder onto a plate and set it aside.
2. In a bowl, add glutinous rice flour, sugar and mix well.
3. Add milk and water, then mix well. Transfer to a cooking pot.
4. Cook over medium heat. Mix gently with a silicone spatula. Once it starts to be thick, add chocolate and mix constantly until completely incorporated.
5. Cook until it all comes together, silky and smooth. Spread some cocoa powder onto the workspace and place the mochi on it. Spread more cocoa powder over the mochi.
6. Coat mochi with cocoa powder on all sides. Shape it to an about 2cm thickness. Cut into bite sizes, dust with more cocoa powder on all sides and place mochi on the plate you prepared.
7. Cover with saran wrap and chill in the fridge before eating.

November 1, 2020

Warabi Mochi – Mochi Recipe わらび餅

Warabi Mochi / Mochi Recipe

Persons

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Ingredients

For the mochi :

60g tapioca flour/powder/starch
35g white sugar
350ml water

For the powder coating :

20g kinako (soy bean flour)
1 to 2 tbsp sugar

For the Kuromitsu syrup (optional) :

20g brown sugar
20ml water

Instructions

1. Making "Kuromitsu syrup" In a small cooking pot, add brown sugar and water. Heat over medium-high heat and bring it to a boil. Once boiled, simmer for about 1 minute. Set it aside in the fridge.
2. Making"Mochi"
In a bowl, add tapioca powder (flour), sugar and water. Mix well. Transfer into a cooking pot.
3. Start cooking over medium-high heat, stir constantly until transparent and smooth (about 3 to 5 minutes).
4. Prepare a tray moistened with water. Transfer the mochi dough onto the tray. Flatten and smoothen it on the top. Let it to cool to room temperature. Then cover and chill in the fridge until firm enough to cut.
5. Take out the dough from the fridge, transfer to a cutting board. Cut it into bite sizes. Set aside.
6. In a plate or bowl, add kinako (soy bean flour) and sugar. Mix. Take a mochi piece and powder it with the kinako mix. Chill until you serve.
7. Serve with "kuromitsu syrup" if you like :)

October 5, 2020

Mango mochi – Mochi Recipe

Mango mochi - Mochi Recipe

Serving Size

15 mochi

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

For the filling :

90g (about) mango - cut into small 15 pieces
100ml heavy cream/whipping cream
10g white sugar
2g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

For the mochi :

100g glutinous rice flour
50g white sugar
180 to 200ml water
Katakuriko/potato starch

Instructions

1. Start with the filling
Prepare the silicone mould (here I use a 4cm diameter * 15-hole mould).
2. In a small cup, add sugar and cream stabilizer. Mix and set aside. Better use stabilizer if your cream is less than 35% fat.
3. In another bowl, add whipping cream and blend with an electric hand mixer for a few seconds. Then add the sugar mix. Beat until firm peaks form.
4. Add the whipped cream in the moulds. About 1 tsp in each mould. Flatten the cream top. Place the mango bits on the cream. Then cover with the remaining whipped cream. Flatten the top.
5. Move to the freezer until firm.
6. Making mochi (Only once the filling is firm!)
In a bowl, add glutinous rice flour, sugar and water. Mix well. Transfer into a cooking pot.
7. Heat over medium heat, stir constantly, until smooth and silky (about 2 to 4 minutes).
8. Spread katakuriko/potato starch onto your working surface or chopping board. Place the mochi. Divide into 15 pieces.
9. Take one mochi and shape it in a small disk (a bit bigger than 4cm). Pull out one filling from the freezer. Pull the edges of the mochi disc over the filling so as to cover it. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board. Repeat with the others.
10. Keep in the fridge until the filling is unfrozen. Enjoy :)

June 19, 2020

Mochi ice cream

Serving Size

15 mochi ice cream

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

Ingredients

200g ice cream - your choice

For the mochi :

100g glutinous rice flour
35g white sugar
1/2 tbsp liquid glucose
180ml water

Instructions

1. Start with the filling
Prepare the silicone mould (here I use a 4cm diameter * 15-hole mould). Place ice cream in each hole. Flatten the surface, using a spoon. Place in the freezer until it is frozen. I usually make this one day before I want to make mochi.
2. Mochi time
Once the ice cream is firm, start preparing the mochi mixture : In a microwave safe glass bowl, combine flour and sugar. Stir to combine. Add the water and glucose, mix with an egg beater until smooth. Cover the bowl lightly with cling wrap.
3. Microwave the mixture for 1 minute. Then stir the dough with a spatula. Put it back in the microwave again for another minute and stir lightly. Put it back in the microwave for another 30 seconds (not 1 min) and stir. And once more microwave for 30 seconds and stir. The mixture should be now very thick and translucent.
4. Transfer the mochi dough on your working surface floured with katakuriko/potato starch. As it is very hot you should use a spatula or a dough cuter. Cut the mochi into 15 equal pieces. Don't forget to coat your hand with katakuriko/potato starch.
5. With your hands, take one of these pieces and flatten it into a thick disc. Then put a frozen ice cream ball from the freezer in the middle of the mochi disc. Pull out the cream balls one at a time from the freezer as they will melt quickly. Pull the edges of the dough disc together to cover the cream ball. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board.
6. Quickly cover with the plastic wrap and twist to close. Place each mochi ice cream into a cupcake pan or any kind of plate to keep the shape. (Top side down)
7. Put mochi ice cream back into the freezer for a few hours.
8. Keep them outside for a few minutes before you enjoy to make the mochi gets soften a little bit.