MOCHI WITH STRAWBERRY BROWNIE FILLING
Jo Anne Sugimoto
It is not my photo, but I will post one as soon as I can.
1 ccrushed brownies
1/4 cminiature chocolate chips
12fresh small strawberries, cleaned, hulled
1 cmochiko (japanese sweet rice flour)
1/2 ccastor sugar
2 ckatakuriko (sweet potato starch) or you can use cornstarch
How to Make MOCHI WITH STRAWBERRY BROWNIE FILLING
- Combine 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.
- Gently 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.
- Place all 12 strawberry covered balls in the refrigerator while you prepare your mochi.
- Prep a shallow heat-resistant container by evenly covering the bottom with the potato starch, set aside.
- In 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.
- Return 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).
- Do not let lumps form and do not let the mixture turn ivory-yellow, this means that it is overcooked.
- Pour the cooked mochi mixture into the container on top of the potato starch.
- Allow the mochi to cool enough so that you can handle the mochi without getting burned.
- Dust the mochi with the potato starch, use a pastry scraper or a sharp knife to cut the mochi into 12 equal even pieces.
- Take your strawberry/brownie balls out of the refrigerator and place them within your reach. You will have to work quickly but effectively.
- Liberally dust the mochi pieces if they are too sticky to handle.
- Take 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.
- Place the strawberry/brownie ball in the center of the disk or triangle, tip side down.
- Gently 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.
- Place the finished mochi ball, pinched side down, on a dusted starch covered platter Sprinkle more starch if it is still sticky.
- Gently push and prod the mochi balls so that it sits straight up for a beautiful presentation.
- They are best eaten the day that they are made. Be sure to keep it in a cool area.