Choco Mochi

A type of daifuku mochi that is easy to do at home with the right equipment and a love for chocolate!

Ingredients

Mochi:

• 3/4 C mochiko

• 1/2 C Corn starch or shiratamako

• 1/4 C white sugar

• 1 T cocoa powder (*optional)

• 3/4 C water

Fudge filling:

• 1 1/2 C milk

• 1 T butter

• 1 bag or 2 C of semi-sweet chocolate chip

• 1/4 C white or brown sugar

(* The milk and sugar can be substituted with a 14oz can of sweet condensed milk)

Prep

There are two ways to make the mochi: Steamed or microwaved.

If steaming, prepare a large pot of water with a steamer inside and a large bowl safe for steaming.

Or

Get a large bowl safe for microwaving.

Gather fudge ingredients and have a pan to lay it on to cool.

Have a cutting board ready, covered with cornstarch for putting mochi on.

Good to have a rolling pin covered in corn starch.

Steps

1. Prepare a sauce pan or small pan for fudge. Warm up on low heat.

2. Put 1 T butter into pot or melted butter into pot.

3. Pour 1 1/2 C milk or 1 condensed milk into pot and stir. Let the milk warm up.

4. Pour in 2 C chocolate chips.

5. Stir constantly until chocolate is completely melted and the mixture looks uniform.

6. Pour mixture onto baking pan or dish covered with aluminum foil.

7. Let cool.

8. Prepare dry ingredients for mochi in mixing bowl.

• 3/4 C mochiko

• 1/2 C Corn starch or shiratamako

• 1/4 C white sugar

• 1 T cocoa powder (*optional)

Cooking

1. Add water into dry ingredients

2. Stir together.

3. Now, either put mixture into bowl for steaming or microwave safe bowl

• If steaming: put into steamer and cover. Let cook for 12 minutes. Take out and stir. Then put back into steamer and cook another 14 minutes. Remove from steamer and dump contents onto prepared cutting board. (best method)

• If microwaving: put into microwave safe bowl and cover. Microwave for 11/2 minutes. Take out bowl and stir batter. Cover again and microwave for 2 minutes. Dump batter onto prepared cutting board.

Kneading:

1. Scrape contents out of bowl onto prepared cutting board.

2. Take a rolling pin and cover with corn starch, and roll out dough until relatively thin. If mochi sticking to the rolling pin then cover again with corn starch. (This step can also be done by hand)

3. Using a cookie cutter (or your hands) cut out pieces of dough to your preferred size (3 in or 7.61 cm diameter is a decent size).

4. Using a small spoon, scoop the fudge into the the dough.

5. Wrap the fudge with the dough and pinch off the bottom so it holds together, try not to squeeze the entire mochi.

6. Lightly cover with cornstarch on bottom to prevent sticking.

7. Finished!

*Disclaimer: This recipe is mostly from Just One Cookbook I highly recommend checking out her other recipes!