Raspberry Mochi Dough

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 <quantity>90<unit>g</unit></quantity> of glutinous rice flour to a bowl. Add <quantity>90<unit>ml</unit></quantity> of water gradually, stirring in between, until the dough no longer sticks

Add <quantity>25<unit>g</unit></quantity> of powdered sugar and <quantity>1<unit>tbsp</unit></quantity> 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!

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