An easy recipe for mochi with cherries at home without a microwave, in a frying pan. You can easily prepare this delicious Japanese dessert using rice flour, cream cheese cream and cherry filling.
You can cook the dough in the microwave; to do this, cover the bowl with cling film, make holes and microwave for 4 minutes.
☆ The most important thing is to use glutinous rice flour, it is not difficult to find - there must be gluten, which gives the dough its stickiness. The most common brand flour is "Aroy-d" or "Jade Leaf", which I used for my mochi.
☆ Vegetable oil should be odorless; it gives elasticity to the dough.
☆ I used 2 shades of pink dye to get a beautiful color.
☆ As for starch, use corn starch. It is needed so that the dough does not spread or stick. There is no noticeable starch in the finished mochi.
Thanks for watching and happy mochi everyone! Write in the comments what other flavors do you want to see?
DOUGH for 6-7 pieces:
- 100g glutinous rice flour;
- 20g powdered sugar;
- 12g vegetable oil;
- 110g milk or water;
- pink food coloring (optional)
FILLING:
- 200g cream cheese or mascarpone;
- 70g condensed milk (or 60g powdered sugar);
CHERRY CONFIT
- 120g pitted cherries (can be frozen);
- 25g sugar;
- 2/3 tsp cornstarch.
DOUGH
1. Mix rice flour and powdered sugar, add vegetable oil. Mix milk (or water) with pink dye, add to the dough and mix. The result will be a homogeneous and not very liquid dough.
2. Place the frying pan on low heat. Pour the dough into the frying pan and stir the dough with a spatula. When the dough comes together into a ball and changes color, the dough is ready. Cover it and leave to cool slightly. During this time we will prepare the filling.
CHERRY CONFIT
3. Mix pitted cherries (frozen or fresh) with sugar and starch in a thick-bottomed saucepan. Place over medium heat, and after boiling, simmer until thickened. Cool.
FILLING
4. Kremcheese (cream curd cheese) should be cold. Beat it with condensed milk until thick. If you use mascarpone, do not beat, but stir until smooth.
ASSEMBLY
5. Sprinkle some starch on the table. Knead the dough, this is necessary so that the gluten is developed and it becomes more elastic. Divide into 6 parts. Roll each ball into a flat cake, add starch if necessary.
6. Place the dough on a small plate, pipe the cream, place the cherry confit in the center, and cover the confit with cream on top. Gather the dough, seal the edges, and remove any excess (if there is any excess). The leftover dough can be used to make another mochi.
Place the finished cakes in the refrigerator for 2-3 hours to cool. The cakes are ready!
00:00 - Rice dough for mochi
00:46 - Mochi dough in a frying pan
01:20 - Cherry confit
01:36 - Mochi cream
02:42 - Assembling mochi
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