Strawberry Cream-Filled Mochi

Ingredients

• MOCHI DOUGH
• 135 g sugar
• 180 ml milk
• 160 g glutinous rice flour
• 20 ml vegetable oil
• 15 g cornflour
• 40 ml water
• 20 g butter
• Pinch of salt
• 3–4 drops food colouring, optional
• FILLING
• 200 g fresh strawberries
• 100 ml double cream
• 200 g soft cream cheese

Method

1. Whisk together the rice flour, sugar, cornflour and salt.
2. Add the milk, water and vegetable oil.
3. Add the food colouring, if using.
4. Whisk until completely smooth.
5. Transfer the mixture to a non-stick saucepan.
6. Cook over low heat, stirring continuously.
7. Continue cooking until the dough becomes thick, glossy and elastic.
8. Stir in the butter.
9. Transfer the dough to a lightly greased surface.
10. Leave it to cool until safe to handle.
11. Whip the cream until thick.
12. Beat in the cream cheese until smooth.
13. Wash, dry and trim the strawberries.
14. Divide the mochi dough into eight portions.
15. Flatten each portion into a disc.
16. Place some cream-cheese filling and a strawberry in the centre.
17. Bring the edges together and pinch to seal.
18. Shape gently into a smooth ball.
19. Chill for approximately 1 hour before serving.