with MARIGOLD HL Milk (Plain)
Daifuku Mochi
Made With MARIGOLD HL
Strawberry / Chocolate / Banana Milk
Ingredients
90ml MARIGOLD HL Strawberry / Chocolate / Banana Milk
50g glutinous rice flour
15g corn starch
25g caster sugar
10g unsalted butter
400g whipping cream
160g mascarpone cheese (or cream cheese)
50g icing sugar
1 tsp vanilla extract
Filling
Strawberry
Banana
Cookies (or any fruits & filling of choice)
Method
1
Mix HL Milk, flour, starch & sugar together until blended. Sieve to get smooth batter.
2
Steam for 9-10 mins.
3
Add butter while hot & use spatula to mix.
4
Transfer to bowl & pound till mochi cools down slightly.
5
Transfer to silicone / baking mat & knead till mochi is smooth & stretchy, about 6-7 mins.
6
Clingwrap, store in airtight container & let mochi rest for 20-30 mins.
7
Dust mat with lots of corn starch, divide mochi into 6 portions (28-30g each).
8
Round & flatten each portion into a round mochi skin.
9
Dust both sides of skin with corn starch, place over a mini ramekin (or muffin cup), pipe some whipped cream, add fruits / cookies, cover with more cream, then wrap up the skin. Trim excess skin away.
10
Chill the mochi for 3-4 hrs before eating or freeze for 1hr.
11
Best eaten chilled or frozen, store in airtight container to prevent drying.
*Dust with lots of corn starch when rolling the skin & wrapping mochi as the mochi is very very sticky.
*Work fast as the cream melts very fast in current weather.
Credits
@dreamersloft17
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