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Directions

Coffee Lava Filling:

1. Melt Chocolate: Combine instant coffee liquid, chocolate chips, and heavy cream in a bowl. Melt the mixture over a double boiler or in short bursts in the microwave, stirring until smooth. Cool to room temperature, then transfer to a piping bag.

Coffee Mochi:

1. Prepare Mochi Dough: In a clean bowl, mix glutinous rice flour, cornstarch, granulated sugar, milk, and coffee powder. In a non-stick pan, combine the mixture with unsalted butter. Cook over medium heat, stirring continuously, until a thick dough forms.

2. Knead Dough: Dust a surface with cooked glutinous rice flour. With gloves on, knead the dough until stretchy. Divide into 8 equal pieces and roll into flat, round shapes.

Whipped Cream Filling:

1. Whip Cream: Whip heavy cream, coffee powder, and sugar together until stiff peaks form. Transfer to a piping bag.

Assembly:

1. Layer Filling: On each flattened mochi dough, pipe a ring of whipped cream along the edge. Fill the center with coffee lava filling, then cover with another layer of whipped cream.

2. Wrap Mochi: Carefully wrap the mochi, ensuring the fillings are enclosed. Place each mochi in a cupcake liner. For best texture, cool in the fridge for 10 minutes before serving.