MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Perfect Cream Cheese And Strawberry Pink Mochi
Categories: Dessert, Japanese
Yield: 12 Mochi
1 c Vegan cream cheese; softened
1/4 c Vegan whipped cream
2 tb Organic cane sugar
1 c Small strawberries; diced
2 tb Organic cane sugar
1 tb Lemon juice
1/2 c Freeze dried strawberries
1 1/2 c Sweet white rice flour
1/4 c Organic cane sugar
1/4 ts Sea salt
1 1/4 c Plant milk
1 ts Beetroot juice -OR-
1 Toothpick of pink food
-coloring (optional)
1 c Potato starch
Preparation time: 45 minutes
Cooking time: 18 minutes
The perfect summer dessert with a creamy filling!
Cream Cheese Filling:
Mix together all the ingredients and place in piping bag or set aside
in the fridge.
Strawberry Filling:
Place the strawberries, sugar, and lemon juice in a small pot over
medium-low heat. Continue stirring until the liquid has thickened and
a wooden spoon slid through the middle parts the sauce.
Place in piping bag or set aside in the fridge.
Pink Mochi:
Grind the freeze-dried strawberries using a mortar and pestle. If you
don't have one of these, you can use a food processor or a coffee
grinder. Using a mesh sieve, add your ground strawberries to a large
bowl.
Next, add your sweet white rice flour, sugar, and sea salt and whisk
all the ingredients until well combined. Pour in plant milk, add food
coloring or beetroot juice, and whisk until smooth.
Pour your pink mochi batter into a medium sized pan over low heat.
Continue mixing the batter with a wooden spoon or spatula until a
scraggly dough forms--about 2 minutes. Remove from heat and place on
a work surface dusted with potato starch.
When cool enough to handle, begin kneading (with your hands) and
beating (with a pestle) the pink mochi dough until the dough is
relatively smooth and you are able to stretch it for at least a foot
long without tearing.
Shape your pink mochi dough into a long cylindrical log, roughly
1-1/2" thick. Cut the log in half, giving you two shorter logs. Cut
those into 1" wide pieces. You should have about 12 pieces. Work with
one piece at a time, while the remaining pieces are under plastic
wrap or otherwise protected from growing hard and puckered.
Use your rolling pin and the flats of your hand to roll each piece of
mochi into a round disc, approximately 3" in diameter and about 1/8"
thick in the center. Try and make the edges of your disc a bit
thinner than the center. Then place your disc into a mochi mold,
small bowl, or a small soup ladle.
Add 1 tb cream cheese filling, 1 ts strawberry filling, and 1 tb cream
cheese filling. Do not add too much--there should be plenty of space
around the filling (refer to photos in blog post). Adding too much
will make closing your mochi infinitely harder and messier!
Pull two edges of your mochi up and pinch them closed. Pull remaining
edges of your mochi up and around the filling, pinching and sealing
them closed. Flip the mochi ball seal side down and place on a small
muffin liner, dusted with potato starch.
Serve immediately, as exposure to air will make them grow hard!
Recipe by Joanne Molinaro
Recipe FROM: <https://thekoreanvegan.com/
cream-cheese-strawberry-stuffed-pink-mochi/>
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