Lavender Mochi with Mascarpone Cream Filling
A delightful twist on traditional mochi, combining soft, chewy rice flour dough with a creamy lavender mascarpone filling. Perfect for dessert or a special treat.
Equipment
- Mixing bowl
- Whisk or spatula
- Fine mesh sieve
- Plastic wrap
- Microwave
- Heat-resistant gloves optional, for handling hot dough
- Rolling Pin optional, for shaping dough
- Piping bag for filling
- Small scissors for trimming excess dough
Ingredients
Mochi Dough
- 100 g glutinous rice flour
- 30 g cornstarch
- 30 g granulated sugar
- 180 g milk
- 20 g unsalted butter
Lavender Mascarpone Cream Filling
- 150 g condensed milk infused with 1 tablespoon of dried lavender
- 300 g mascarpone cheese
- Optional Blue food coloring
Instructions
Mochi Dough
- Mix all ingredients except the butter in a large bowl.
- Stir the mixture until fully combined.
- Sift the mixture to ensure a smooth texture.
- Cover the bowl with plastic wrap and poke small holes to vent.
- Microwave on high for 4-5 minutes, until the dough is cooked through.
- While the dough is still hot, add the butter and knead thoroughly.
- Stretch the dough repeatedly until it becomes elastic and smooth.
Lavender Mascarpone Cream Filling
- In a bowl, mix the lavender-infused condensed milk with the mascarpone until smooth.
- Add blue food coloring if desired and blend until evenly incorporated.
Assembly
- Divide the mochi dough into 8 equal portions. Roll each portion into a circle and lightly dust with cornstarch to prevent sticking.
- Pipe a generous amount of the lavender mascarpone filling into the center of each circle.
- Carefully wrap the dough around the filling, pinching the edges to seal tightly.
- Trim any excess dough to ensure a neat finish.
- Lightly dust the completed mochi with cornstarch to prevent sticking.
- Chill the mochi in the refrigerator for 10 minutes before serving.
- Optionally, sprinkle ground hibiscus on top for a decorative and flavorful touch.
Video
Notes
- To infuse the condensed milk, heat it gently with dried lavender, then strain out the lavender before use.
- Ground hibiscus adds a vibrant color and a tangy flavor that complements the lavender.
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