I’ve got a new obsession and it comes in the form of squishy and chewy mochi with a dreamy centre. Daifuku mochi comes in all sorts of fillings, matcha tea, mango, peanut, even ice cream or traditionally red bean paste, with a chewy outer made with glutinous rice flour. This is a recipe for Chocolate Ganache Mochi, a centre of a rich dark chocolate ganache, inspired from a visit to the Japan Centre in London and having a mochi filled with a decadent chocolate mousse there, and opening my eyes to these moorish little sweet treats.
For this recipe, you need one specialist ingredient, shiratama-ko or glutinous rice flour. The flour is milled from short-grained, sticky rice, and is used to make sticky or chewy texture you need for these treats. It’s not that expensive and a bag will make many, many mochi! The dough for these are cooking in the microwave, which saves hours of pounding the dough like traditional Japanese method.
This recipe is adapted from Tokyo Cult Recipes cookery book, where the use of adzuki beans are used for the filling instead. Would recommend if you fancy try out a traditional filling. Once you’ve worked out the base dough, then the fun really begins with all the fillings you can try out!Print
Makes about 12 Mochi
For the Ganache Middle –
- 200ml Double Cream
- 100g Dark Chocolate
For the Mochi Dough –
- 100g Glutinous Rice Flour
- 60g Caster Sugar
- 1/2 tsp Fine Salt
- 150ml Water
- Potato Starch for Dusting
- Cocoa Powder for Dusting
- The Day Before Making. Heat the cream in a small saucepan and bring to a boil. Take off the heat and pour over the chocolate in a bowl. Leave for a minute before stirring, mix until all the chocolate has melted. Leave to cool completely, before transferring to the fridge overnight.
- Take the ganache out of the fridge, using teaspoons, roll the mixture into 1.5cm diameter balls of ganache. Place on a plate and chill, while the dough is made.
- In a microwave-safe bowl, combine the flour, sugar, salt and water. It will look like slurry, not a dough. Microwave the mixture for 2 minutes at 600 watts. Give it a stir, then heat for another 1 minute. Take the dough out, you’re looking for the dough to turn translucent. Give it 10-second bursts until that is achieved.
- Dust a work surface plenty of potato starch and using a wet spatula, remove the dough on to the dusted surface. Dust the surface of the dough with potato starch too. Work the dough while still warm, careful not to burn yourself. Roll the dough out to 3mm thickness and using an 8cm round cutter, cut out dough rounds.
- Take the ganache balls out of the fridge, dust excess potato starch off the dough and stretch the dough to surround the ganache, pinching the edges to seal. Place the ball, seam side down. And repeat with the rest of the dough and ganache.
- Remove the excess potato starch and dust with the cocoa powder. Enjoy!
- Category: Chocolate, Sweet Treats
- Cuisine: Japanese
What flavour mochi are you going to try?
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