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If you are looking for an unusual dessert, then you should not miss out on mochi. These small Japanese rice cakes are something special, both visually and in terms of taste. The sticky, elastic dough is perfectly complemented by the fluffy cream cheese and fruity raspberry filling. You can find a detailed mochi recipe with the exact quantities and step-by-step instructions below.
What are mochi?
Mochi is a Japanese dessert made from glutinous rice in the shape of a ball. It is filled with sweet fillings or refined with toppings.
The classic filling is sweet red bean paste. It is made from adzuki beans.
The rice dough itself tastes rather neutral. It has a sticky and elastic consistency. The filling is what makes mochi so tasty.
The mini rice cakes can be bought all year round in Japan. However, they are traditionally part of the Japanese New Year meal. They are also served on various special occasions.
Buying glutinous rice flour
You can only use glutinous rice flour for the mochi recipe. It gives the dough its typical stretchy and sticky consistency.
It cannot be replaced by any other type of flour. Normal rice flour is also not suitable.
In Germany, you are unlikely to find glutinous rice flour in ordinary supermarkets and grocery stores. However, you can order it online. Or look for it locally in an Asian store.
Coloring mochi dough
Mochi dough is often prepared in many different colors. You can use food coloring or natural colorants for this.
I colored the Japanese rice cake with raspberry juice, just like the sugar icing for the cake “Abrikotin”. To do this, I defrosted frozen raspberries in a sieve and collected the juice in a clean bowl. Of course, you can also use pure juice from a bottle.
In the recipe, I use water and raspberry juice in a 1:1 ratio. For a lighter color, you can use less juice and more water.
Instead of raspberry juice, you can also use sour cherry juice or black currant juice for a red to purple color. For green mochi, you can use macha powder. Use turmeric powder to color the dough yellow.
More filling ideas
My mochi are double-filled. The fruity raspberry filling is placed in the middle of the creamy, fluffy cream cheese filling. Incidentally, the cream for the raspberry cream cheese cake is made from a similar combination.
Instead of raspberry filling, you can use another fruit filling, just like for my lemon raspberry cupcakes. Use strawberries or apricots, for example.
You can also use any filling you like for the Japanese rice cake. It just needs to have a firm consistency and not be runny.
For example, fresh fruit is perfect for filling the sweet mochi. You can also use my recipe to prepare just the raspberry filling in a larger portion and leave out the cream cheese filling.
The Japanese dessert also tastes delicious with chocolate cream or peanut butter. Whipped cream and jam are also ideal fillings.
Mochi ice cream
The recipes for Japanese rice cake have been adapted to the modern world over time. Mochi ice cream is now very popular. This involves wrapping scoops of ice cream in the rice dough. This dessert is kept in the freezer.
How to serve and store
The mochi with raspberry cream cheese filling are an ideal summer dessert, just like the mini Pavlova, the strawberry yoghurt ice cream or the cherry vareniki. Because they taste fruity, fresh and light.
You should eat the Japanese rice cakes on the day they are made. Then the dough tastes sticky and elastic. The next day it loses this consistency, becomes firm and a little dry. Depending on the filling, you may need to chill the mochi for a few hours after preparation.
Enjoy the Japanese rice cake slowly and without haste. Only put small pieces in your mouth and chew them well. This is because mochi pose a choking hazard if eaten quickly and in large quantities.
These mochi are
- sticky and elastic on the outside,
- creamy and fruity on the inside,
- airy,
- light,
- delicate,
- tender,
- soft,
- unique in taste,
- very tasty,
- summery,
- with raspberry cream cheese filling,
- a colorful eye-catcher,
- easy to make at home,
- ideal for dessert,
- sweet classic of Japanese cuisine.
How to make mochi: tips and tricks
- Only use glutinous rice flour for the recipe and not ordinary rice flour.
- For a lighter color of the dough, you can use less raspberry juice and more water instead. For white mochi, replace the juice completely with water.
- Instead of raspberry filling, you can prepare a different fruit filling.
- You can adjust the amount of sugar for the raspberry filling and the amount of sweetened condensed milk for the cream cheese filling to taste, depending on how sweet you like them.
- I made 6 fairly large mochi. Alternatively, you can make about 8 smaller rice cakes.
- Eat the Japanese mochi with raspberry cream cheese filling on the day of preparation after they have been chilled for a few hours. Then they taste typically sticky and elastic. The next day, the rice dough becomes firm and a little dry.
- The right mochi dough has a soft, sticky, elastic consistency when bitten into, but does not stick to the teeth.
- For vegan rice cakes, use a vegan filling. The mochi dough is already vegan.
Have you made sweet mochi at home using this recipe? I look forward to your result, your star rating and your comment below on how you liked the Japanese rice cake.
Try these dessert recipes too:
- Mango coconut dessert cups with banana and lime
- Cake “Monastyrskaya izba” – Russian cherry honeycomb dessert
- Mini cake “Konstantinovskoe” – Soviet dessert with nostalgia
Mochi with raspberry cream cheese filling
Ingredients
for the dough
- 160 g glutinous rice flour
- 40 g powdered sugar
- 1 pinch of salt
- 90 ml raspberry juice
- 90 ml water
- 20 ml vegetable oil
- potato starch for the work surface
for the cream cheese filling
- 180 g cream cheese
- 60 g sweetened condensed milk
- 1 pinch of ground vanilla bean
for the raspberry filling
- 120 g raspberries
- 20 g sugar
- 5 g cornstarch
Instructions
Preparation of the raspberry filling
- Mix sugar and cornstarch in a small saucepan.
- Add raspberries, mash them a little and stir.
- Bring the raspberry mixture to the boil while stirring and simmer for approx. 1 minute.
- Remove the raspberry mixture from the heat, pass through a fine sieve and leave to cool.
Preparation of the dough
- Generously dust the work surface with potato starch.
- Mix glutinous rice flour, powdered sugar and salt in a mixing bowl.
- Pour in raspberry juice and water and mix with a whisk to form a liquid batter without lumps.
- Add vegetable oil and mix to a homogeneous batter.
- Heat a non-stick frying pan over a medium heat.
- Pour the batter into the pan, reduce the heat slightly and heat the dough, stirring constantly, turning and flattening with a wooden spoon.
- The dough is ready when it has formed into a large lump and, even if the dough is sticky, none of it will stick to your finger when you touch it briefly. This takes about 10 minutes.
- Transfer the dough to the work surface floured with potato starch and leave to cool briefly.
Preparation of the cream cheese filling
- Whip cream cheese, sweetened condensed milk and vanilla into a cream.
Preparation of the mochi
- Roll the dough in potato starch, divide it into 6 equal pieces and roll each piece out thinly into a circle.
- Place a circle of dough in a very small bowl or muffin tin so that the ends hang out slightly. Place a small amount of cream cheese filling, then some raspberry filling and then more cream cheese filling in the center of the circle (I transferred both fillings to a piping bag). Now pull the ends of the circle towards the center and stick them together firmly, you can always flour your hands with potato starch.
- Repeat the process with the remaining dough circles.
- Chill the mochi for 1 - 2 hours and serve immediately afterwards (on the day of preparation).
Notes
- Only use glutinous rice flour and not ordinary rice flour.
- For a lighter color of the dough, you can use less raspberry juice and more water instead. For white mochi, replace the juice completely with water.
- Instead of raspberry filling, you can prepare a different fruit filling.
- You can adjust the amount of sugar for the raspberry filling and the amount of sweetened condensed milk for the cream cheese filling to taste, depending on how sweet you like them.
- I made 6 fairly large mochi. Alternatively, you can make about 8 smaller rice cakes.
- Eat the Japanese mochi with raspberry cream cheese filling on the day of preparation after they have been chilled for a few hours. Then they taste typically sticky and elastic. The next day, the rice dough becomes firm and a little dry.
- The right mochi dough has a soft, sticky, elastic consistency when bitten into, but does not stick to the teeth.
- Take note of the detailed tips and tricks for making the mochi at the top of the article.
If you are using Pinterest, you can pin the following picture:
