strawberry cheesecake mochi

recipe:

• 100 g glutinous rice flour
• 50 g sugar
• 180 ml room temperature water
• 1/3 cup cream cheese
• 1 tbsp sugar
• 1/2 tbsp lemon juice
• 1/3 cup heavy cream
• fresh strawberries
• biscuits/cookies (I use digestives)
• 1 tbsp butter, melted
• corn starch or potato starch for dusting

method:

1. Whip cream cheese, sugar, and lemon juice together until smooth. Set aside.
2. Whip cream until stiff peaks form.
3. Cut strawberries into small chunks and break biscuits into small pieces. Stir melted butter into biscuits.
4. Fold cream and cream cheese mixture together, then slowly add strawberries and biscuits. Scoop small mounds out and put these in the freezer until firm while you prepare your mochi.
5. Combine your glutinous rice flour, sugar, and water and whisk until combined.
6. Steam mochi dough for 15 minutes, stirring once halfway through — to steam, boil water in a large saucepan and place bowl slightly elevated above the water (it shouldn’t be submerged in the water). Cover with a lid. For microwaving method, click here.
7. Sprinkle corn starch or potato starch onto your work surface and using a large knife, cut the mochi into even pieces.
8. Dust your hands with corn starch or potato starch and wrap the mochi around your filling, using your fingers to pinch the mochi shut.
9. You’re done!