Step 3: Knead the Dough
Once the mochi dough is cooked, remove it from the heat and add the butter. Knead the dough until it becomes smooth and elastic. The butter adds richness and makes the dough more pliable. To enhance the dough’s elasticity, continue pulling and stretching it repeatedly. This step is important for achieving the signature chewiness of mochi. Work with the dough while it’s still warm but not too hot to handle. Keep your hands lightly greased with oil or dust the dough with a little glutinous rice flour to prevent sticking.
Step 4: Assemble the Mochi
Now it’s time to assemble your mochis! Divide the dough into 40g pieces and roll them into small balls. Dust them lightly with cooked glutinous rice flour to prevent them from sticking together. Use a mold to shape each ball, then create a small indentation in the center of each ball to hold the frozen strawberry cheese filling. Carefully place the frozen filling into each dough ball and seal the top by pinching the edges together. Trim any excess dough to ensure the mochi is perfectly round. Dust the sealed mochis with more cooked glutinous rice flour to help prevent sticking, and then sprinkle the tops with chopped Oreo crumbs for an extra layer of flavor and texture.
Enjoy!
See more on the next page
Advertisement
See more on the next page
Advertisement
