Raspberry Mochi
Raspberry Mochi is soft, chewy, and bursting with fruity flavor! It’s filled with fluffy raspberry whipped cream and juicy raspberries, melting in your mouth with a light dusting of raspberry powder for extra flavor. Sweet, tangy, and super satisfying—easy to make and perfect for a fun treat or sharing with friends! Enjoy!
Raspberry Mochi
Raspberry Mochi is soft, chewy, and bursting with fruity flavor! It’s filled with fluffy raspberry whipped cream and juicy raspberries, melting in your mouth with a light dusting of raspberry powder for extra flavor. Sweet, tangy, and super satisfying—easy to make and perfect for a fun treat or sharing with friends! Enjoy!
Cooking Instructions
- 1
Mix glutinous rice flour, cornstarch, sugar, and milk until smooth, then strain the mixture through a fine sieve.
- 2
Cover the bowl with plastic wrap, poke a few holes, and microwave for 4 minutes, stirring halfway. Or, you can steam it for 20 minutes until fully cooked.
- 3
Stir in the melted butter, roll the dough into a smooth ball, then divide it into 8-10 pieces. Be careful—it’s very hot!
- 4
Lightly dust your hands with cooked glutinous rice flour, flatten each piece, and press it into a mini mochi mold or a mini cake hemisphere pan to shape it.
- 5
In a chilled bowl, whip the heavy cream with sugar, milk powder, and raspberry powder until thick and fluffy.
- 6
Add a dollop of raspberry whipped cream, place four frozen or fresh raspberries in the center, then add a little more whipped cream on top.
- 7
Carefully seal the mochi around the filling. Sprinkle a little cooked glutinous rice flour on the sealed area to prevent sticking.
- 8
Dust with raspberry powder, place each mochi in a cupcake liner, and enjoy!
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