
Raspberry Mochi Dough
35m
This pretty pink mochi dough has a hint of fluffy raspberry flavor and is perfect for fresh berries and white bean paste. You can use your favorite jam to create different flavors of mochi dough (70% fruit is recommended, since not all jams are compatible with the mochi dough).
Put a steamer in a pot with water over high heat
Add 90 g of glutinous rice flour to a bowl. Add 90 ml of water gradually, stirring in between, until the dough no longer sticks
Add 25 g of powdered sugar and 1 tbsp of raspberry jam. Mix until it develops a creamy consistency
Put the bowl in the steamer and cover it for 5m until the dough softens
Remove from the steamer and stir
Put the bowl back in the steamer for 5m to warm the dough
Remove from the steamer and pound the dough until it starts to become elastic
Place the bowl back in the steamer for 5m to warm the dough
Remove from the steamer and pound the dough vigorously until it is smooth and elastic
Cover a work surface with tapioca starch and place the mochi dough on it
Dust your hands with the starch and divide the dough while it is still warm. Flatten the pieces gently with your fingers. The raspberry mochi dough is ready
Fill it with your favorite stuffing!
Yield 6 portions
Glutinous Rice Flour
90 g70% Fruit Raspberry Jam
1 tbspPowdered Sugar
25 gTapioca Starch
1 tbspWater
90 ml
Equipment
Steaming Basket