1️⃣ Matcha Mochi
Cashew Cream
- 1/2 cup (75 g) raw cashews, soaked overnight
- 1/2 cup (120 ml) water
Filling
- 50 g (about 3.5 tbsp) cacao butter
- 45 g (about 1/3 cup) powdered sugar
- 1 tsp (2 g) ceremonial matcha
- 2 tbsp (30 ml) cashew cream
- 1/4 tsp (1 ml) vanilla extract
Dough
- 1/2 cup (75 g) sweet rice flour
- 2 tbsp (25 g) sugar
- 6 tbsp (90 ml) almond milk
- 1.5 tsp (7 ml) neutral oil
- 1/4 tsp (1/2 g) matcha powder
Instructions
1. Blend soaked cashews with water until smooth.
2. Melt cacao butter, cool, then mix with sugar, matcha, cashew cream, and vanilla. Whisk until thick, chill 2 hrs.
3. Mix flour, sugar, milk, oil, and matcha. Steam 20 min, stir halfway. Cool 20 min, stir smooth, wrap, chill 45 min.
4. Divide dough, flatten, fill, seal, and dust with cornstarch.
5. Serve fresh or chilled. Best same day; keeps 3 days refrigerated.
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2️⃣ Ube Butter Mochi
- 2 cups (270g) sweet rice flour (mochi flour)
- 1 cup (200g) granulated sugar
- 1 tsp (4g) baking powder
- 1/2 tsp (3g) salt
- 1 cup (240ml) coconut milk
- 1 cup (240ml) whole milk
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (240g) ube puree or 1–2 tsp ube extract
- 4 large eggs (200g total)
- 1 tsp (5ml) vanilla extract
Steps
1. Preheat oven to 350°F (175°C). Grease a 9×13" (23×33cm) pan.
2. Whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix coconut milk, whole milk, melted butter, ube, eggs, and vanilla until smooth.
4. Combine wet and dry ingredients—stir gently. A few lumps are okay.
5. Pour batter into pan and smooth the top.
6. Bake for 55–65 minutes, until golden and set.
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3️⃣ Coconut Mochi Balls (Klepon)
* 2.5 cups (300g) glutinous rice flour
* 1 cup + 1 tbsp (260ml) water
* 1 cup (200g) palm sugar, chopped
* 1.5 cup (150g) shredded coconut
Steps:
1. Mix the glutinous rice flour with water and knead into a smooth dough.
2. Divide the dough into small portions (20g), flatten, fill with palm sugar, and roll into balls.
3. Bring a pot of water into a boil, add the balls, and cook until they float to the surface.
4. Roll the cooked balls in steamed shredded coconut. Enjoy!
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4️⃣ Strawberry Cheese Mochi
Creamy Strawberry Filling
- 3.5 oz cream cheese (100g), softened
- 1 tbsp sugar (15g)
- 1/3 cup strawberry jam (100g)
- 3/4 cup whipping cream (180g)
Dough
- 3/4 cup glutinous rice flour (100g)
- 1/4 cup cornstarch (30g)
- 1 tbsp sugar (15g)
- 2/3 cup milk (160g)
- 2 tsp butter (10g)
Topping
- Crushed Oreos (optional)
Steps
1. Beat cream cheese and sugar, add cream and jam, mix until thick. Portion into ¼ cup (50g), freeze until firm.
2. Mix dough ingredients, poke holes, steam 15–20 min.
3. Add butter while warm, knead and stretch until smooth and chewy.
4. Divide into 40g balls, dust, flatten, wrap frozen filling, seal, trim, dust again, top with Oreo crumbs.
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5️⃣ FRIED MOCHI BALLS
Filling
- 40g brown sugar (3 tbsp)
- 10g glutinous rice flour (1 tbsp)
- 5g white sesame (optional) (1 tsp)
Dough
- 200g glutinous rice flour (1.5 cups)
- 125g boiling water (1/2 cup + 1 tbsp)
- 30g sugar (2.5 tbsp)
- Breadcrumbs (for coating)
Steps
1. Mix filling and set aside.
2. Dissolve sugar in boiling water, add to rice flour, knead into dough.
3. Boil 4 dough pieces (5 min), mix back in.
4. Divide into 35g pieces, flatten, fill, shape into cylinders, coat with breadcrumbs.
5. Fry until golden or bake at 200°C for 3–5 min (cover with foil if needed).
Tips
Serve hot for crisp outsides, soft centers.
Freeze extras; reheat at 200°C for 8 min (foil-covered).
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6️⃣ Mochi Ice Cream
- 1/2 cup + 2 tbsp (100g) sweet rice flour
- 1/4 cup (30g) corn starch
- 1.5 tbsp (20g) sugar
- 3/4 cup + 2 tbsp (190ml) milk
- 1.5 tbsp (20g) butter
- Ice cream of your choice
Steps
1. 1. Mix sweet rice flour, corn starch, sugar, and milk. Cover, poke holes, and steam 25 min.
2. 2. Add butter, knead until smooth, divide into 35g pieces.
3. 3. Flatten, wrap around ice cream, trim, dust with cooked rice flour, and freeze 2 hrs.
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