MOCHI WITH STRAWBERRY BROWNIE FILLING
miniature chocolate chips
fresh small strawberries, cleaned, hulled
mochiko (japanese sweet rice flour)
katakuriko (sweet potato starch) or you can use cornstarch
1Combine the crushed brownies and miniature chocolate chips in a bowl and mash them with your fingers until you have a smooth consistency. Roll into 12 equal balls.
2Gently push a strawberry into each ball, point side down, slowly spread the chocolate/brownie to completely cover the strawberry and gently shape it into a round ball.
3Place all 12 strawberry covered balls in the refrigerator while you prepare your mochi.
4Prep a shallow heat-resistant container by evenly covering the bottom with the potato starch, set aside.
5In a medium saucepan, bring the water and sugar to a boil. Remove from heat and mix in the mochiko all at once and stirring until blended.
6Return the mochi to the stove over medium heat and stir constantly for 10 minutes, at this point I'd like to put in a drop of red food coloring, so that it turns pink (personal preference).
7Do not let lumps form and do not let the mixture turn ivory-yellow, this means that it is overcooked.
8Pour the cooked mochi mixture into the container on top of the potato starch.
9Allow the mochi to cool enough so that you can handle the mochi without getting burned.
10Dust the mochi with the potato starch, use a pastry scraper or a sharp knife to cut the mochi into 12 equal even pieces.
11Take your strawberry/brownie balls out of the refrigerator and place them within your reach. You will have to work quickly but effectively.
12Liberally dust the mochi pieces if they are too sticky to handle.
13Take a piece of mochi and shape it into a ball and flatten it into a disk in your palm. You can also shape it into a triangle.
14Place the strawberry/brownie ball in the center of the disk or triangle, tip side down.
15Gently stretch the mochi to cover the strawberry/brownie ball, pinch it close. You must work quickly as the mochi will not be as pliable as it starts to cool.
16Place the finished mochi ball, pinched side down, on a dusted starch covered platter Sprinkle more starch if it is still sticky.
17Gently push and prod the mochi balls so that it sits straight up for a beautiful presentation.
18They are best eaten the day that they are made. Be sure to keep it in a cool area.
Originally Posted: Sat, Dec 4, 2010