Lemon Mochi
Looking for a tasty treat that’s creamy and chewy?
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.