Looking for a tasty treat that’s creamy and chewy?
This Lemon Mochi is the perfect mix of tangy and sweet. Let’s make this yummy dessert together!
Ingredients
Lemon cream cheese filling:
- 1 egg yolk
- 30g caster sugar
- 18g lemon juice
- 8g cornstarch
- 150g cream cheese
- 150g whipping cream
Mochi skin:
- 100g glutinous rice flour
- 30g cornstarch
- 20g caster sugar
- 170g milk
- 15g butter
Instructions
Step 1: Mix egg yolk, 20g caster sugar, lemon juice, and cornstarch evenly.
Step 2: Boil the milk and lemon zest, then turn off the heat. Gradually pour into the egg yolk mixture while stirring quickly.
Strain the mixture back into the pot and stir until thickened. Let it cool.
Step 3: In a separate bowl, mix cream cheese and 10g caster sugar until smooth. Add whipping cream and the cooled lemon custard sauce.
Stir until smooth and well combined.
Step 4: For the mochi skin, mix glutinous rice flour, cornstarch, caster sugar, and milk thoroughly.
Sift the mixture, cover with plastic wrap, and poke a few small holes.
Step 5: Steam the mixture over high heat for 25 minutes. While still hot, mix in the butter until uniform.
Optionally, add a drop of food coloring. Stretch the dough repeatedly until elastic.
Step 6: Knead the dough into small balls, coat with cooked glutinous rice flour, and roll out into round sheets.
Place each sheet in a mold, fill with the prepared lemon cheesecream filling, seal tightly, and trim off excess dough.
Frequently Asked Questions (FAQs)
1. Can I use lemon zest in the filling?
Yes, adding lemon zest will enhance the lemon flavor in the filling.
2. How do I prevent the rice skin from sticking?
Coating the dough with cooked glutinous rice flour helps prevent sticking.
3. Can I prepare the filling ahead of time?
Yes, the filling can be made in advance and stored in the fridge until needed.
4. What’s the best way to store the finished product?
Store the filled mochi in an airtight container in the refrigerator for up to 2 days.
5. Can I substitute the butter in the rice skin?
Yes, you can use margarine or a plant-based alternative if preferred.
Lemon Mochi
Ingredients
Lemon cream cheese filling:
- 1 egg yolk
- 30 g caster sugar divided into 20g, 10g
- 18 g lemon juice
- 8 g cornstarch
- 150 g cream cheese
- 10 g caster sugar
- 150 g whipping cream
Mochi skin:
- 100 g glutinous rice flour
- 30 g cornstarch
- 20 g caster sugar
- 170 g milk
- 15 g butter
Instructions
- Mix egg yolk, 20g caster sugar, lemon juice, and cornstarch evenly.
- Boil the milk and lemon zest, then turn off the heat. Gradually pour into the egg yolk mixture while stirring quickly.
- Strain the mixture back into the pot and stir until thickened. Let it cool.
- In a separate bowl, mix cream cheese and 10g caster sugar until smooth.
- Add whipping cream and the cooled lemon custard sauce. Stir until smooth and well combined.
- For the mochi skin, mix glutinous rice flour, cornstarch, caster sugar, and milk thoroughly. Sift the mixture, cover with plastic wrap, and poke a few small holes.
- Steam the mixture over high heat for 25 minutes. While still hot, mix in the butter until uniform.
- Optionally, add a drop of food coloring. Stretch the dough repeatedly until elastic.
- Knead the dough into small balls, coat with cooked glutinous rice flour, and roll out into round sheets.
- Place each sheet in a mold, fill with the prepared lemon cheesecream filling, seal tightly, and trim off excess dough.
