Easy Mochi with Mascarpone Filling: No Special Tools Needed

Ingredients

For the Dough (8 pieces)

Sticky rice flour 90 grams (about 3 ounces or 1/3 cup)
Powdered sugar 3 tablespoons
Starch (any type) 30 grams (about 1 ounce or 2 tablespoons)
Cocoa powder 2 teaspoons
Milk 200 milliliters (about 7 fluid ounces or 0.5 cup)
Vegetable oil 2 tablespoons
About 20 grams starch for rolling the dough (about 0.5 ounce or 4 tablespoons)

For the Filling

Mascarpone or cottage cheese 250 grams (about 9 ounces or 1 cup)
Coconut condensed milk 3 tablespoons

Equipment

Mixing Bowl
A large mixing bowl for combining your ingredients. Tip: Use a bowl with a flat bottom for easier mixing.
Whisk or Spatula
You'll need this to mix the dough until it's clump-free. Tip: A silicone spatula works best for smooth mixing.
Medium Pan
A non-stick pan to cook the dough. Tip: Keep the heat on medium to prevent burning.
Rolling Pin
This will help you flatten the dough disks. Tip: Sprinkle starch on the rolling pin to avoid sticking.
Refrigerator
To cool and set your dough. Tip: Use plastic wrap to cover the dough and prevent drying out.
Freezer
To give your completed mochi a quick chill before serving. Tip: Freeze for only 30 minutes to maintain the perfect texture.

Instructions

Step 1

Making the Dough

Sift together the sticky rice flour, cocoa powder, powdered sugar, and starch.

Pour in the milk and mix to form a dough, then add the vegetable oil and mix again. The dough will be slightly thicker than pancake batter.

Pour the dough into a pan and cook over medium heat. Start stirring after a few minutes as the dough begins to clump. Keep stirring until you can form it into a ball. Continue to spread and stir until it becomes 'transparent' as shown in the video. You'll know when it's ready!

Step 2

Preparing the Dough for Filling

Sprinkle the cooked dough with starch and let it cool, then refrigerate.

Once cooled, divide the dough into 8 parts. Roll each part into a disk, not too thin, using starch to prevent sticking.

Step 3

Filling and Forming the Mochi

Mix the mascarpone (or cottage cheese) with coconut condensed milk for the filling.

Place filling on each dough disk and form the mochi.

Freeze the completed mochi for about 30 minutes before serving.

Servings

📢 **Raise your dessert game with these serving suggestions!**

🧊 **Chilled Delight**: Serve your mochi straight from the freezer. These chewy, cold delights are perfect for a hot day!

🍬 **Sweet Symphony**: Drizzle some chocolate sauce or sprinkle powdered sugar on top for an extra sweet treat. You could even add a little whipped cream for indulgence!

🍓 **Fruit Fusion**: Pair your mochi with fresh fruit like strawberries or mangoes. The fruity freshness complements the creamy mascarpone filling perfectly.

🎉 **Party Pleaser**: Arrange colorful mochis on a platter for an eye-catching party dessert. Add toothpicks for easy grabbing and a touch of fun!

🍵 **Tea Time**: Mochi goes exceptionally well with a warm cup of green tea or matcha. The mild bitterness of the tea balances the sweetness of the mochi.

Whether you’re enjoying them solo or with friends, these delightful mochis will surely be the star of the show! 🍰✨

Variations

✨ **Gluten-Free & Vegan Variations** ✨

🆓 **Gluten-Free Alternative**: Luckily, mochi is inherently gluten-free as it uses sticky rice flour. Just make sure to use certified gluten-free starch and other ingredients to avoid cross-contamination.

🌱 **Vegan Twist**: Replace the mascarpone with a dairy-free cream cheese alternative and use coconut milk instead of regular milk. Your vegan friends will thank you!

👩‍🍳 Adjustments for these variations are minimal but will ensure everyone at your table can enjoy these delicious treats guilt-free and worry-free!

Faq

What if my dough is too sticky?
Don't worry! Just sprinkle more starch as you roll it out to make handling easier.
Can I use regular flour instead of sticky rice flour?
Unfortunately, no. Sticky rice flour is what gives mochi its unique chewy texture.
How do I make sure my dough is cooked properly?
Keep stirring until the dough becomes 'transparent' as shown in the recipe. This transparency indicates it's cooked thoroughly.
Can I use different fillings?
Absolutely! Feel free to get creative with your fillings. Sweet bean paste, chocolate, or even ice cream work well!
How do I store leftover mochi?
Wrap them in plastic wrap and store in an airtight container in the fridge. They are best consumed within 2-3 days.
Can I double the recipe?
Yes, you can! Just make sure all ingredients are scaled appropriately to maintain the texture and flavor.