Raspberry mochis
These make our heart skip a beat! Mochis look like little snowballs and have a fruity, fluffy taste. These soft treats are Japanese rice cakes, which are eaten especially around New Year. With every bite of our pink raspberry mochis, we feel like we are on cotton wool. Pure happiness!
Ingredients
5 small strawberries
Approx. 50 g raspberries
200 g sticky rice flour
50 ml maple syrup
100 ml water
2 tbsp tapioca starch
Food colouring to taste (optional)
Extra berries to serve
Directions
- Wash the strawberries and raspberries. Place the sticky rice flour in a bowl.
- Purée 20 g raspberries with the maple syrup and water and press the mixture through a sieve. Boil up this mixture, pour over the sticky rice flour and stir. Using a spatula, knead everything back and forth in a pan over a medium heat until it forms an elastic dough that separates from the bottom of the pan. Tip: If you like, add some food colouring. This will intensify the colour of the mochis.
- Roll out the dough on a work surface lightly dusted with tapioca starch and divide into 10 pieces while lukewarm. Shape the dough into little balls, press flat to make 10 round discs and spread the remaining raspberries and strawberries over the middle of each disc. Fold the dough around the filling and press together. Shape into balls again. Dredge in a small amount of tapioca starch and serve decorated with mixed berries to taste.
I love you very MOCHI!
Your Dole Team