Chocolate-Filled Mochi

Name: Chocolate-Filled Mochi
Total time: 7200 s
Yield: 45 mochi
Cuisine: American
Ingredients: 3/4 cup glutinous rice flour (about 100 grams); 1 1/4 cups water (300 ml); 1 cup sugar (about 200 grams); 1 tablespoon unsalted butter (about 12 grams); Cornstarch; 7 ounces dessert chocolate (about 200 grams); 2/3 cup heavy cream (about 140 ml)

sara puchiviri @cook_37492278

Here is the best recipe for chocolate-filled mochi that I've tried so far. The number of mochi you get depends on the size you make them. I'm also sharing the easiest way I've found to shape them nicely without much hassle.

sara puchiviri @cook_37492278

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Ingredients

2 hours

45 mochi

3/4 cupglutinous rice flour (about 100 grams)
1 1/4 cupswater (300 ml)
1 cupsugar (about 200 grams)
1 tablespoonunsalted butter (about 12 grams)
Cornstarch
Chocolate Filling
7 ouncesdessert chocolate (about 200 grams)
2/3 cupheavy cream (about 140 ml)

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Steps

2 hours

1

Start with the filling since it needs to cool completely before assembling. In a bowl, place the heavy cream and heat it in the microwave, making sure it doesn't boil over. Remove it from the microwave when it starts to rise.
2

Add the chocolate and wait a couple of minutes before mixing everything together. This will allow the chocolate to melt on its own. Once it reaches the color of the chocolate you added, cover it with plastic wrap touching the surface and refrigerate.
3

In a pan, add the water, sugar, and glutinous rice flour. Optionally, you can add a few drops of food coloring to your liking. I recommend a vibrant color because the cornstarch coating will lighten it.
4

Over medium-high heat (in my case, 10 out of 14 power), start stirring until everything is combined. Keep stirring until it becomes sticky and pulls away from the bottom of the pan.
5

At this point, add the butter and let it melt and incorporate into the mixture. Once done, turn off the heat.
6

On a piece of parchment paper, spread cornstarch on the surface and drop the mixture onto it. Cover it with more cornstarch and let it cool.
7

Take a small piece of the mochi, stretch it while keeping it coated with starch. Place a small ball of chocolate at the top of the circle. Fold it like a dumpling and then do the same with the sides.
8

Hold it in your hand and use your thumb and index finger to separate the filled part from the unfilled part by closing your fingers.
9

Add more mochi dough to what was left from the previous one and repeat until the dough is used up. Depending on the size you make them, you might have leftover dough, but you can enjoy it without filling by forming small balls.
10

Store in containers in the fridge and eat them straight from the fridge or after letting them sit for a bit.