10% OFF

Directions

Prepare the Mochi Dough:

Mix Dough Ingredients:

1. In a large mixing bowl, combine glutinous rice flour, cornstarch, cocoa powder, granulated sugar, milk, and vegetable oil. Whisk until the mixture is smooth and free of lumps.

Cook the Dough:

1. Steaming Method: Cover the bowl with plastic wrap, prick a few holes in the wrap for ventilation, and steam over boiling water for 20-30 minutes until the dough is glossy and cooked through.

2. Microwave Method: Alternatively, microwave on high for approximately 4 minutes, checking halfway through to stir and prevent overcooking.

Cool and Knead:

1. Allow the dough to cool slightly before kneading it into a smooth texture. Divide the dough into 8 equal pieces, rolling each piece into a ball.

Prepare the Filling:

Melt Chocolate:

1. Heat 50g of heavy cream until hot but not boiling and pour over the chocolate chips in a small bowl. Stir until the chocolate is melted and smooth. Refrigerate to cool.

Make Chocolate Cream:

1. Remove the chocolate mixture from the fridge, add cocoa powder, and mix well. Add the remaining heavy cream and sugar to the bowl. Using a hand mixer, beat until the mixture thickens and forms peaks. Transfer to a piping bag.

Assemble the Mochi:

1. Prepare Work Surface: Dust a clean work surface with cooked glutinous rice flour (toast flour in a non-stick pan over medium heat for 1-2 minutes until aromatic).

2. Shape Mochi: Roll each dough ball into a flat, round piece. Place a portion of the chocolate cream and a few mini chocolate balls onto the center of each round.
   

3. Wrap and Serve: Carefully wrap the dough around the filling, sealing it at the top. Place each mochi into a cupcake liner for easy handling and a neat presentation.