Video Quick Pistachio Cherry Mochi in Just 30 Minutes

Indulge in this exquisite recipe for pistachio cherry mochi. Begin by combining rice flour, powdered sugar, cornstarch, vegetable oil, water, and cherry juice. Cook over medium heat until a sticky dough forms, then let it cool wrapped in plastic. For the cherry confit, heat cherry puree, whisk in sugar mixed with pectin, boil for a minute, then add citric acid. Freeze in 3 cm molds. Next, whip cream cheese, trimoline, pistachio paste, powdered sugar, and heavy cream into a fluffy frosting. Pipe into 5 cm molds, add frozen cherry center, and freeze. Finally, roll dough, cut circles, add frozen filling, seal, and chill.