Speculoos Mochi
A recipe for Speculoos Mochi! This chewy treat is filled with a rich and creamy speculoos mascarpone center.
Servings 12 Mochi
Ingredients
Speculoos Filling:
- 90 grams (3 ounces) mascarpone
- 90 grams (3 ounces) speculoos spread
- 1 teaspoon cornflour (cornstarch)
Mochi:
- 150 grams (5 1/2 ounces) glutinous rice flour
- 120 grams (4 1/2 ounces) sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 200 milliliters (7 fluid ounces) cold water
- Cornflour (cornstarch) or potato starch for rolling
Instructions
To make the Speculoos Filling:
- Mix the mascarpone with the speculoos spread in a small bowl until well combined.
- Spread a sheet of baking paper on a small plate and form 12 small dollops of the mixture.
- Freeze for 30 minutes.
- Take the plate out and sprinkle it lightly with cornflour.
- Form the small mounds into balls and put them back in the freezer.
To make the mochi dough:
- In a microwave-safe bowl, mix the glutinous rice flour, sugar, cinnamon, and salt.
- Gradually add the cold water, stirring constantly so as not to create lumps.
- Cover the bowl with a lid or plastic wrap and place it in the microwave for 1 minute at maximum power.
- Stir lightly with a spatula.
- Cover and cook in the microwave for another 1 minute.
- Stir again, cover and return to the microwave for 30 seconds. (Note: in my microwave, I had to add one more 30 seconds to get the mochi dough to the right consistency- so 3 minutes in all.)
- Sprinkle a work surface with cornflour.
- Place the still-hot dough on the work surface and sprinkle it with a thin layer of cornflour.
- 2 Options: Form the dough into a sausage of about 30 centimeters (12 inches) in length then cut the dough into 40 gram (1 1/2 ounce) pieces. OR: Slide the dough between your thumb and forefinger (dust your hands well with cornflour), then pinch strongly and detach the piece of dough to form a small ball of about 40 grams (1 1/2 ounces).
- With hands dusted with the cornflour, lightly squash the dough ball between your hands to form a 6-7 centimeter (2 1/2-2 3/4 inch) disc.
- Place a very cold ball of the speculoos filling on the disc of mochi dough. Quickly gather the edges on top of the ball by pinching them together to seal.
- Quickly roll the resulting ball between your hands to even it out and place it on a plate, seam side down.
- Repeat to form the remaining mochi, then place them in the fridge to let them cool.
- Take the mochi out of the refrigerator 30 minutes before eating to let them come to room temperature.