Outlandish Japanese mochi dessert at first acquaintance with it may seem somewhat unusual to taste, especially if you make it with traditional Japanese filling from Anko bean paste. The use of European, for example, chocolate filling softens the impression of exotic tasting. In this case, we will consider the preparation of mochi with melted chocolate. But instead of it you can take any fruit, and bean paste, and gelled yogurt, and a ball of ice cream.
Japanese sweets mochi - recipe
Ingredients:
- round rice of the sort "motigome" - 200 g;
- powdered sugar - 80 g;
- purified water - 125 ml;
- chocolate for filling - 55 g;
- jam from the petals of sakura or roses (optional) - 300 g.
Preparation
- The necessary stickiness for the preparation of delicacies will be given by a special Japanese rice of the sort "motigome". This is what you need to buy if you decide to make Japanese motifs.
- To begin with, wash the motigoma, soak for at least eight hours or overnight in cold water, then rinse again with clean water. We put in a bag of cotton or linen fabric and cook for a couple of forty minutes.
- With the classic preparation of mochi, the Japanese spend a very long time steaming rice steamed in a mortar until a pasty texture is obtained. We will somewhat simplify the task and initially break the rice mass with a blender.
- Now we start long and tediously mixing the resulting rice puree and rub it extra.
- If the rice mass is significantly condensed and becomes stronger - then the desired result is achieved, you can take the next step.
- We pour a little sugar powder to the rice substance and carefully mix it with it. The process of kneading dough for mochi is somewhat like the preparation of sugar mastic . If the necessary amount of powdered sugar is already used, and the rice mass is still sticky and viscous, you can add a little rice flour to it. If fruit or berries are used as a filling, then an additional portion of powdered sugar will not be superfluous either.
- The correct texture of the dough for mochi allows you to mold a plastic ball from it and form a cake from it.
- As a filling for mochi we will use chocolate. To do this, melt the product broken into pieces, and then let it cool, often stirring.
- As soon as the mass becomes a little denser, and will not spread, we put a small amount of it on a rice cake and decorate the ball, closing the edges.
- We put the treat on a plate and, if desired, decorate cherry blossoms or roses from jam.
- If you decide to make mochi stuffed with ice cream filling, then immediately after decorating the items, they should be placed in the freezer and extracted immediately before serving.