Mochi, with its incredibly chewy texture and sweet flavors, has captured the hearts and taste buds of many dessert lovers. This Japanese delicacy has evolved into a versatile ingredient to create a wide range. If you haven't tried making a mochi dessert at home yet, now is the time! Here are five irresistible mochi dessert recipes that will make you fall in love with this unique and delicious confection.
Strawberry Mochi Daifuku
Ingredients:
For Cobbler:
1 cup glutinous rice flour (sweet rice flour)
1/4 cup granulated sugar
2/3 cup water
Potato starch or corn starch (for dusting)
To fill:
fresh strawberries (one for each cobbler)
Sweet red bean paste (store-bought or homemade)
Instructions:
Prepare the strawberries:
Wash and dry fresh strawberries. Remove the stems and any leaves. Make sure the strawberries are completely dry. High humidity can make the cobbler sticky.
Prepare Sweet Red Bean Paste:
If using store-bought red bean paste, you can skip this step. If you make your own, follow the red bean paste recipe and let it cool completely before using.
Make the cobbler:
In a microwave-safe bowl, combine the rice flour and granulated sugar. Stir to mix.
Gradually add water to the mixture, whisking as you go to make a smooth batter.
Cover the bowl with plastic wrap, leaving a small vent, and microwave on high for 2-3 minutes. The cobbler should be translucent and sticky.
Carefully remove the bowl from the microwave (it will be hot) and stir the cobbler to distribute the heat evenly. Let it cool for a few minutes until it is cool enough to handle.
Prepare the work surface:
Dust a clean work surface with potato starch or cornstarch to prevent the cobbler from sticking.
Divide and flatten the cobbler:
Divide the cobbler into small equal-sized portions, one for each strawberry. Take a portion and flatten it into a small disc in your palm, making a wrapper for the strawberries.
Collect Mochi Daifuku:
Place a strawberry in the center of a cobbler wrapper.
Pour a small amount of sweet red bean paste over the strawberries.
Fold the cobbler wrapper over the strawberries and pinch the edges together to seal. Make sure the strawberries are completely covered.
Repeat:
Repeat this process for each strawberry until you have made all the mochi daifuku.
Serve or store:
Serve the Strawberry Mochi Daifuku immediately or store them in an airtight container at room temperature. They are best enjoyed within a day or two when the mochi is at its freshest and tastiest.
Strawberry Mochi Daifuku is a delightful treat that combines the natural sweetness of strawberries with the chewy texture of mochi and the richness of red bean paste. Enjoy these little gems as a dessert or snack, and savor the unique Japanese flavors they offer.
Matcha Mochi Ice Cream
Ingredients:
For Cobbler:
1 cup glutinous rice flour (sweet rice flour)
1/4 cup granulated sugar
2/3 cup water
Potato starch or corn starch (for dusting)
To fill:
Matcha ice cream (store-bought or homemade)
For Matcha Coating:
2 tablespoons high-quality matcha powder
1/4 cup powdered sugar
2 tablespoons of warm water
Instructions:
Prepare the cobbler:
In a microwave-safe bowl, combine the rice flour and granulated sugar. Stir to mix.
Gradually add water to the mixture, whisking as you go to make a smooth batter.
Cover the bowl with plastic wrap, leaving a small vent, and microwave on high for 2-3 minutes. The cobbler should be translucent and sticky.
Carefully remove the bowl from the microwave (it will be hot) and stir the cobbler to distribute the heat evenly. Let it cool for a few minutes until it is cool enough to handle.
Prepare the work surface:
Dust a clean work surface with potato starch or cornstarch to prevent the cobbler from sticking.
Divide and flatten the cobbler:
Divide the cobbler into small equal-sized portions, one for each ice cream ball. Take a portion and flatten it into a small disc in your palm, creating a wrapper for the ice cream.
Assemble the Matcha Mochi Ice Cream:
Place a small scoop of matcha ice cream in the center of the mochi wrapper.
Fold the cobbler wrapper over the ice cream and pinch the edges together to seal. Make sure the ice cream is completely covered.
Repeat:
Repeat this process for each ice cream ball until you have made all the matcha mochi ice cream.
Store in the freezer:
Place the finished matcha mochi ice cream balls on a baking sheet or plate lined with parchment paper.
Freeze them for at least 2-3 hours or until firm.
Prepare the matcha coating:
In a small bowl, stir together the matcha powder and powdered sugar.
Gradually add hot water and stir until you get a smooth and thick matcha paste. If it's too thick, add a little more hot water. If it is too thin, add a little more powdered sugar.
Cobbler coat:
Take a ball of frozen matcha mochi ice cream and quickly dip it into the matcha coating, making sure it is completely covered.
Place it back on the parchment-lined baking sheet.
Serve or store:
Serve matcha mochi ice cream immediately for a soft, chewy texture, or return them to the freezer for a firmer texture. Enjoy!
Matcha Mochi Ice Cream combines the best of both worlds with the chewiness of mochi and the creaminess of matcha ice cream. The matcha coating adds an extra layer of flavor and color. Enjoy this delicious Japanese treat as a dessert or snack.
Chocolate filled cobblers
Ingredients:
For Cobbler:
1 cup glutinous rice flour (sweet rice flour)
1/4 cup granulated sugar
2/3 cup water
Potato starch or corn starch (for dusting)
For the chocolate filling:
4-6 pieces of chocolate truffles or chocolate chips (you can use your favorite chocolate)
Instructions:
Prepare the cobbler:
In a microwave-safe bowl, combine the rice flour and granulated sugar. Stir to mix.
Gradually add water to the mixture, whisking as you go to make a smooth batter.
Cover the bowl with plastic wrap, leaving a small vent, and microwave on high for 2-3 minutes. The cobbler should be translucent and sticky.
Carefully remove the bowl from the microwave (it will be hot) and stir the cobbler to distribute the heat evenly. Let it cool for a few minutes until it is cool enough to handle.
Prepare the work surface:
Dust a clean work surface with potato starch or cornstarch to prevent the cobbler from sticking.
Divide and flatten the cobbler:
Divide the cobbler into small equal-sized portions, one for each piece of chocolate. Take a portion and flatten it into a small disc in your palm, creating a wrapper for the chocolate.
Assemble the chocolate-filled cobbler:
Place a chocolate truffle or chocolate chip in the center of the mochi wrapper.
Fold the mochi wrapper over the chocolate and pinch the edges together to seal. Make sure the chocolate is completely covered.
Repeat:
Repeat this process for each piece of chocolate until you have made all the chocolate-filled cobblers.
Store in the freezer:
Place the finished chocolate-filled cobbler on a baking sheet or plate lined with parchment paper.
Freeze them for at least 2-3 hours or until firm.
Serve or store:
Serve the chocolate-filled cobblers immediately for a soft, chewy texture, or return them to the freezer for a firmer texture. Enjoy!
These chocolate-filled mochi treats are a delightful combination of textures and flavors. The chewy cobbler exterior contrasts perfectly with the creamy chocolate center. You can get creative with different types of chocolate, such as dark chocolate, white chocolate, or flavored truffles, to customize your dessert.
Mango Sticky Rice Mochi
Ingredients:
For Cobbler:
1 cup glutinous rice flour (sweet rice flour)
1/4 cup granulated sugar
2/3 cup water
Potato starch or corn starch (for dusting)
For the mango filling:
2 ripe mangoes, peeled, pitted and chopped.
1/4 cup coconut milk
2 tablespoons granulated sugar (to taste)
Instructions:
Prepare the cobbler:
In a microwave-safe bowl, combine the rice flour and granulated sugar. Stir to mix.
Gradually add water to the mixture, whisking as you go to make a smooth batter.
Cover the bowl with plastic wrap, leaving a small vent, and microwave on high for 2-3 minutes. The cobbler should be translucent and sticky.
Carefully remove the bowl from the microwave (it will be hot) and stir the cobbler to distribute the heat evenly. Let it cool for a few minutes until it is cool enough to handle.
Prepare the work surface:
Dust a clean work surface with potato starch or cornstarch to prevent the cobbler from sticking.
Divide and flatten the cobbler:
Divide the mochi into small equal-sized portions, one for each mango cube. Take a portion and flatten it into a small disc in your palm, making a wrapper for the mango.
Prepare the Mango Filling:
In a bowl, combine chopped mango, coconut milk, and granulated sugar. Mix well and adjust sugar to taste. The sweetness of the mangoes may vary, so add more sugar if needed.
Assemble the Mango Sticky Rice Mochi:
Place a small cube of mango in the center of the mochi wrapper.
Fold the mochi wrapper over the mango and pinch the edges together to seal. Make sure the mango is completely closed.
Repeat:
Repeat this process for each mango cube until you have made all the mango sticky rice cobblers.
Serve:
Serve the Mango Sticky Rice Mochi immediately for a soft, chewy texture, and enjoy!
This dessert combines the sweet and creamy taste of mango with the delicious crunch of mochi. It's a perfect treat for hot days or as a delightful end to an Asian-themed meal. You can also drizzle a little coconut milk over the mochi for added flavor and presentation.
Cobbler Donuts
Ingredients:
For the Mochi Donuts:
1 cup glutinous rice flour (sweet rice flour)
1/4 cup granulated sugar
1/2 cup milk (dairy or non-dairy)
1/4 cup water
2 tablespoons unsalted butter, melted (or use a dairy-free alternative)
1 teaspoon baking powder
1/2 teaspoon vanilla extract
A pinch of salt
Oil for frying (vegetable oil, canola oil, or another neutral oil)
For the toppings (optional):
Fine sugar
Chocolate Glaze
Matcha glaze
splashes
Shredded coconut
Crushed nuts
Instructions:
Prepare the mochi donut dough:
In a microwave-safe bowl, combine the rice flour, granulated sugar, baking powder and a pinch of salt.
Add the milk, water, melted butter and vanilla extract to the dry ingredients. Stir until the mixture is well combined and smooth.
Microwave and stir:
Cover the bowl with plastic wrap, leaving a small vent to let the steam escape.
Microwave the dough on high for about 1 minute.
Carefully remove the bowl from the microwave and stir in the flour.
Cover the bowl and microwave again for another 30 seconds.
Chill the dough:
Let the dough cool for a few minutes, then transfer it to the fridge and let it chill for about 30 minutes to make it easier to handle.
Shape the cobbler donuts:
Lightly oil your hands to prevent sticking. Take small portions of the chilled dough and roll them into small balls or into rings with a hole in the center. You can make them any size you like.
Heat the oil:
In a deep fryer or large, heavy-bottomed pot, heat the frying oil to 350°F (175°C). Use enough oil to submerge the donuts.
Fry the Mochi Donuts:
Carefully drop the cobbler-sized donuts into the hot oil, a few at a time, making sure not to overcrowd the pan.
Fry until they turn golden brown, which takes about 2-3 minutes per side. Use a slotted spoon or spatula to flip them over and cook them evenly.
Drain and cool:
Remove the fried mochi donuts from the oil and place them on a paper towel-lined plate or wire rack to drain any excess oil.
Toppings:
While the mochi donuts are still warm, you can dip them in powdered sugar, glaze (chocolate or matcha) or sprinkle them with shredded coconut, crushed nuts, or sprinkles of your choice.
Serve:
Serve the mochi donuts warm or at room temperature. They enjoy the latest.
Cobbler donuts are a delightful twist on the traditional donut, and their chewy texture makes them stand out. Feel free to get creative with toppings and flavors to make your mochi donuts just the way you like them. Enjoy your homemade mochi donuts!