This delicious pink mochi recipe is from our Herbaland Ambassador Connie Leung aka @conniekyleung on Instagram.
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Pink Mochi
Ingredients:
- 3/4 cup Glutinous Rice Flour/Mochiko Rice Flour
- 1 tsp Pitaya Powder
- 3/4 cup Water
- 1/4 cup Sugar
- 1/3 cup Potato Starch, Shredded Coconut
- 1 cup Red Bean Paste/Dark Chocolate Frosting
Directions:
- Roll the red bean paste/dark chocolate frosting into marble-size and place in the freezer until firm
- Whisk together the glutinous rice flour, pitaya powder, and sugar
- Add the water and mix well until combined
- Place the dough into a pan and place it in a steamer. Steam on high heat for 15 minutes
- Use a knife and divide the mochi equally into squares
- Take out one square at a time, place the red bean/dark chocolate ball in the center, wrap until fully enclosed and roll in the potato starch/shredded coconut
Tips:
- For easier wrapping, make sure the filling is frozen solid
- You can try microwaving it on high power; 1 minute, stir, 1 minute, stir, 30 seconds (until the dough look translucent-like)
- Once the mochi comes into contact w the potato starch/shredded coconut, it will not stick - so make sure the mochi is fully sealed before powdering it
- Shredded coconut is the best option if you wish to hide flaws
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Check out another tasty recipe from Connie here!
