- 60g glutinous rice flour, or mochiko (one of the most common questions I get is if there are any substitutions for this—the answer is no, as mochi is glutinous rice cake)
- 30g sugar
- 100ml water
- 1/3 cup heavy whipping cream
- 1 tsp sugar
- 1 tbsp milo
- corn starch or potato starch
- Whip cream, sugar, and milo together until stiff peaks form. Using teaspoons, scoop out small balls onto a plate and leave in the freezer to slightly firm up. It doesn’t need to become completely frozen, the reason this is done is so that it’s easier to wrap the filling in the mochi later on.
- Whisk together glutinous rice flour, sugar, and water until there are no lumps remaining.
- Cover and place in the microwave on HIGH for 1 minute, then remove and stir. Repeat this process again for 1 minute, 30 seconds, and 30 seconds. If you don’t have a microwave, you can simply steam the mochi for around 15 minutes instead. It should end up being very sticky and stretchy.
- It will be very hot to the touch, so take care! Let it cool down slightly before handling. I usually wait until it’s a bit warmer than room temperature, then dust with corn starch or potato starch and split into roughly even pieces.
- Take your filling and pinch the mochi shut around it. If it’s too sticky to handle, don’t be afraid to use more corn starch or potato starch—you can always dust this off later.
- Once you have sealed the mochi shut, roll the entire thing in milo. Because the filling is firm from being placed in the freezer earlier, you can let it soften back up at room temperature until it has returned to a creamy texture before consuming—this won’t take long.
- You’re done!