Japanese Mochi - This chocolate mochi hits Different 🍫✨

Описание: Delicious soft and chewy Japanese Mochi, Yes Please! 🍫✨

📝 INGREDIENTS
🍫 Mochi Batter

¾ cup (100 g) mochiko or shiratamako (glutinous rice flour)
¾ cup (180 ml) water
2 tbsp (10 g) unsweetened cocoa powder
¼ cup (50 g) sugar
½ cup (100 g) potato starch or cornstarch (for dusting)


🍡 Filling:
1½ cups (480 g) chocolate anko (or regular anko + 2 tbsp melted dark chocolate)

👩‍🍳 METHOD
Make the Chocolate Filling:

In a bowl, mix the red bean paste with the melted dark chocolate until smooth.
Divide the mixture into 12 small balls and chill in the fridge until firm.
Mix the Mochi Batter:
In a microwave-safe bowl, whisk together mochiko, cocoa powder, sugar, and water until smooth. - Make sure there are no lumps.

Cook the Mochi:
Microwave the mixture for 1 minute, then stir.
Microwave for another minute, stir again.
Microwave for an additional 30 sec to 1 minute until the mochi dough is thick, slightly translucent, and shiny.

Dust & Shape the Mochi:

Generously dust a clean surface with potato starch or cornstarch.
Transfer the hot mochi onto the surface and coat it well with the starch.
Divide the dough into 12 even pieces.
Flatten each piece with your hands or a rolling pin, making sure they’re large enough to wrap around the filling.


Fill and Seal:

Place one chocolate-red bean paste ball in the center of each mochi disk.
Gently fold the edges over and pinch to seal, forming a ball.

Rest & Serve:

Let the mochi rest for about 20 minutes before serving to allow it to firm up.
Dust off any excess starch before enjoying your chocolatey mochi!