Ingredients

Dough

  • 1 cup (120 grams) glutinous rice flour
  • 0.5 cups (70 grams) powdered sugar
  • 1 teaspoon (5 grams) cornstarch
  • 0.5 teaspoon (3 grams) vegetable oil
  • 0.5 cups (110 grams) water
  • 0.3 cups (70 grams) cherry juice

Cherry Confit

  • 0.5 cups (110 grams) cherry puree
  • 0.5 teaspoon (2.5 grams) NH pectin
  • 1 tablespoon (10 grams) sugar
  • 0.5 teaspoon (1 gram) citric acid

Pistachio Cream

  • 1 cup (200 grams) cream cheese
  • 1 tablespoon (22 grams) trimoline
  • 2 tablespoons (25 grams) pistachio paste
  • 0.5 cups (45 grams) powdered sugar
  • 0.4 cups (90 grams) heavy cream

Equipment

  • Mixing Bowls

    Use different sizes to keep ingredients organized and mixing efficient.

  • Saucepan

    Essential for heating the cherry puree and bringing it to a boil.

  • Whisk

    Handy for incorporating ingredients quickly and smoothly.

  • Plastic Wrap

    To wrap the dough and let it cool without drying out.

  • Hemisphere Molds

    Ideal for shaping the cherry confit and pistachio cream fillings.

  • Spatula

    To remove excess cream and ensure a smooth finish.

  • Rolling Pin

    For rolling out the dough to the perfect thickness.

  • Pastry Ring

    Use a 9-10 cm diameter ring to cut out the dough circles precisely.

  • Scissors

    Helpful for trimming excess dough cleanly.

Instructions

Step 1

Dough

Combine all ingredients in a bowl.
Cook over medium heat in a pan, stirring until a sticky dough forms. Do not cook too long, as it will dry out.
Once the mixture comes together, transfer to plastic wrap, wrap it up and let it cool.

Step 2

Cherry Confit

Heat the cherry puree in a saucepan.
Whisk in the sugar mixed with pectin.
Bring to a boil and cook for 1 minute.
Add citric acid and mix well.
Pour into 3 cm diameter hemisphere molds and freeze.

Step 3

Pistachio Cream

Beat all ingredients together until you get a smooth, fluffy cream.
Pipe cream into 5 cm diameter hemisphere molds halfway.
Place the frozen cherry confit in the center and cover with more cream.
Remove excess cream with a spatula and freeze.

Step 4

Assembly

When the cream centers are fully frozen, roll out the dough on a generously cornstarch-dusted surface to a thickness of 2-3 mm.
Cut circles with a 9-10 cm diameter ring.
Place a frozen filling in the center and pinch the edges together. Trim excess with scissors.
Dust with cornstarch and refrigerate to defrost.
Consume within two days. Store in the refrigerator or freeze.

Servings

When it comes to serving these delightful pastries, use your creativity to enhance the experience for your guests. Arrange them on a chic platter and dust with a bit of powdered sugar for a stunning presentation. 🍒 To amplify the elegance, consider garnishing with fresh cherries and a few scattered pistachios.

Fancy a more personal touch? Serve these pastries with a small bowl of cherry sauce on the side, so guests can dip each bite. Yum! ❤️ Feeling adventurous? A dollop of whipped cream or a sprig of mint on top can elevate the visual and taste appeal even further, making every bite a burst of flavor. Let your creativity flow and turn serving into a delight! 😋

Variations

Gluten-Free Version 🌾: Substitute the glutinous rice flour with a gluten-free flour blend. Ensure that the cornstarch and other ingredients used are certified gluten-free to avoid cross-contamination.

Vegan Version 🌱: Replace cream cheese with a dairy-free cream cheese alternative, and use a plant-based heavy cream. The trimoline can be omitted, or you can use agave syrup as a substitute for a similar effect. Voila!

Faq

  • How do I prevent my dough from drying out?

    Make sure not to cook the dough for too long. Once it's sticky and forms a ball, transfer it to plastic wrap immediately and seal it.

  • Can I use frozen cherries for the confit?

    Yes, you can! Just thaw them first and blend to make the puree, ensuring the texture is smooth.

  • What if I don't have a hemisphere mold?

    You can use small bowls lined with plastic wrap as an alternative. It may alter the shape slightly, but it'll still be delicious!

  • How can I get my pistachio cream extra smooth?

    Ensure all ingredients are at room temperature before mixing. This helps them blend together more uniformly.

  • What’s the best way to defrost the pastries?

    Transfer them from the freezer to the refrigerator several hours before serving. This minimizes the risk of condensation affecting the texture.

  • Can I add other flavors?

    Absolutely! You can infuse the pistachio cream with a bit of vanilla or almond extract, or even mix in some finely chopped nuts for added texture.

Nutrition facts

Pistachio and Cherry Mochi Recipe
Recipe Yield:12 servings
Calories:Per serving, approximately 175 kcal
Calories (Min - Max):150 - 200
Total Fat:6g
Saturated Fat:3g
Protein:3g
Total Carbohydrate:21g
Total Sugars:12g