Raspberry Mochi with Chocolate Swirl
Tart berry filling. Best enjoyed the day it is made.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Photo: elif tekkaya / Pexels
Raspberry Mochi with Chocolate Swirl is a sweet finish that is simpler than it looks. Shiratamako makes the silkiest mochi, while mochiko is easier to find and slightly chewier. Leftover components keep for a day in the fridge, but the finished dish is best eaten fresh.
Method
Stir the rice flour with sugar and water until lump-free, then steam it in a lined bowl for 20 minutes, stirring halfway, until translucent.
Microwave or steam 30 seconds more until the dough is glossy and very stretchy. Turn out onto a surface dusted with potato starch.
Flatten a portion of dough into a circle, place the raspberries and chocolate in the center, gather the edges and pinch to seal, then turn seam side down.
Place in paper cups and eat within a day; mochi firms up in the fridge.
Chef's note
Dust your hands and surface with potato starch when handling mochi.
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