Mochi

Method

• 1.

  To make the chocolate filling, first chop up your Ombar into small pieces.

• 2.

  Bring almond milk to the boil, then pour over chunks of chopped Ombar.

• 3.

  Whisk until melted and combined.

• 4.

  Now you can stir in a spoon of your fave nut butter or tahini. This optional extra will add more nuttiness and creaminess to the mixture. We used smooth peanut butter here!

• 5.

  Pop the ganache in the fridge for a few hours. Once it’s set, scoop out balls of teaspoon size and transfer to a plate. Put the chocolate balls in the fridge so they keep their shape.

• 6.

  For the mochi dough, first mix glutinous rice flour, water, coconut milk, unsweetened cacao powder and sugar in a bowl until well combined.

• 7.

  Then, cook the mochi dough in one of two ways. A) Steam in a bamboo basket (the traditional method) or metal steamer for 20 mins. Remember to stir once after about 10 minutes to ensure it’s all cooked through. B) Or, the easier option, use the microwave. Cover your microwave safe bowl in cling film and place in the microwave for 1 minute on high heat. Stir the mixture with a spatula, then return to the microwave for another minute.

• 8.

  The mixture will be very liquid-y now, but don’t worry! It will thicken and become sticky and stretchy as it cooks. Take off the heat, then cover with cling film and allow it to cool down.

• 9.

  Once the dough is completely cool, place it between to layers of cling film and flatten with a rolling pin.

• 10.

  Cut out rounds of dough and wrap around balls of chocolate ganache.

• 11.

  Pinch the tips of the balls to seal.

• 12.

  Dust your mochi with toppings of your choice, e.g. desiccated coconut, dusting of cacao powder, chopped hazelnuts.

• 13.

  Place in the freezer.

• 14.

  Take out of freezer and wait for 10 minutes to let the inside soften. Then your mochi is ready to enjoy!