(1) Strawberry Cheesecake Mochi
Ingredients
Mochi Dough
• 1 cup glutinous rice flour
• ¼ cup sugar
• 1 cup milk
• 1 tbsp butter
• Cornstarch or potato starch (for dusting)
Strawberry Cheesecake Filling
• 200 g cream cheese (softened)
• ¼ cup powdered sugar
• ½ cup strawberry puree
• ½ cup whipped cream
Crust Layer
• ½ cup graham cracker crumbs
• 2 tbsp melted butter
Instructions
1. Prepare the Cheesecake Filling
1. In a bowl, beat cream cheese until smooth.
2. Add powdered sugar and mix well.
3. Stir in strawberry puree.
4. Fold in whipped cream until light and fluffy.
5. Spoon mixture into small molds or dollops on a tray.
6. Freeze for 1–2 hours until firm.
2. Make the Crust
1. Mix graham cracker crumbs with melted butter.
2. Press a small amount into discs.
3. Chill in the fridge until ready.
3. Make the Mochi Dough
1. In a microwave-safe bowl combine:
• glutinous rice flour
• sugar
• milk
2. Mix until smooth.
3. Microwave 1 minute, stir, then microwave another 1–2 minutes until thick and sticky.
4. Add butter and mix until smooth.
4. Shape the Mochi
1. Dust a surface with cornstarch.
2. Flatten a piece of warm mochi dough.
3. Place one frozen strawberry cheesecake filling in the center.
4. Add a graham crust disc underneath.
5. Wrap the mochi around the filling and seal.
5. Finish
• Lightly dust with powdered sugar or starch like in the picture.
• Chill for 15–20 minutes before serving.
(2) Matcha Cheesecake Daifuku
Ingredients
Cheesecake Filling
* 8 oz Cream Cheese
* 1/2 cup Granulated Sugar
* 2 tbsp Matcha Powder
* 1 cup Heavy Cream
Mochi Dough
* 1 cup Glutinous Rice Flour
* 1/4 cup Cornstarch
* 1/2 cup Whole Milk
* 2 tbsp Unsalted Butter Melt into dough
Assembly and Dusting
* 1/4 cup Cooked Glutinous Rice Flour/Cornstarch For dusting
* 2 tbsp Optional Matcha Powder
Instructions
Preparation
1. Blend the softened cream cheese and granulated sugar until smooth. Add the matcha powder and mix well, then whisk in the heavy cream until the filling thickens. Pipe dollops onto plastic wrap and freeze for at least 2 hours until solid.
2. In a large bowl, combine glutinous rice flour, cornstarch, and sugar. Gradually mix in the whole milk while straining to create a smooth, lump-free batter. Steam this mixture for about 20 minutes until translucent.
3. Once the dough is steamed, stir in the melted unsalted butter while it’s still warm. Knead until the dough is smooth and elastic; it should be warm but manageable to touch.
Assembling
1. Divide the dough into 40g balls, flatten each ball into a disc shape about ¼-inch thick, ensuring the center is slightly thicker than the edges.
2. Place a frozen cheesecake ball in the center of each mochi disc. Carefully pinch the edges of the dough together to seal the filling completely. Dust with extra glutinous rice flour and place on a tray.
3. Refrigerate the assembled daifuku for at least 30 minutes before serving to help the flavors meld beautifully and enhance the chewy texture.
4. Optional: Dust finished daifuku with additional matcha powder for an extra touch of flavor and elegance.
(3) Red Bean Mochi (Daifuku)
Ingredients
Mochi Dough
• 1 cup glutinous rice flour (mochiko)
• ¼ cup sugar
• 1 cup water
• Cornstarch or potato starch (for dusting)
Red Bean Filling
• 1 cup red bean paste (anko) – smooth or chunky
• Optional: a few black sesame seeds for extra flavor
Instructions
1. Prepare the Filling
1. Scoop 1 tablespoon red bean paste.
2. Roll into small balls.
3. Place on a tray and chill in the refrigerator for 20–30 minutes so they firm up.
2. Make the Mochi Dough
1. In a microwave-safe bowl combine:
• glutinous rice flour
• sugar
• water
2. Mix until smooth with no lumps.
3. Cover loosely and microwave 1 minute.
4. Stir, then microwave again for 1–2 minutes until thick, sticky, and slightly translucent.
(You can also steam the mixture for about 15 minutes if you don’t want to microwave.)
3. Shape the Mochi
1. Dust a clean surface with cornstarch to prevent sticking.
2. Place the warm mochi dough on the surface.
3. Divide into 6–8 pieces.
4. Flatten one piece into a circle.
5. Place a chilled red bean ball in the center.
6. Wrap the dough around the filling and pinch to seal.
7. Roll gently into a smooth ball.
4. Finish
• Lightly coat the mochi with cornstarch.
• Serve fresh or chill for 10–15 minutes.
(4) Coffee Mochi Ice Cream
Ingredients
The Filling
* Coffee Ice Cream: Use a high-quality, dense coffee ice cream.
* Prep: Scoop small, uniform balls of ice cream onto a tray lined with parchment paper.
* Freeze: They must be rock-hard. Freeze for at least 2–3 hours before you even start the dough.
The Coffee Mochi Dough
Ingredients:
* 160g Glutinous rice flour (Mochiko)
* 60g White sugar
* 180ml Water
* 1 tbsp Instant coffee granules (dissolved into the water)
* Cornstarch or Potato starch (for dusting)
Instructions:
1. Mix: Whisk the rice flour, sugar, and coffee-water in a microwave-safe bowl until completely smooth.
2. Cook: Cover with plastic wrap (leave a small gap for steam). Microwave for 1 minute, then stir with a wet spatula. It will be patchy at first.
3. Steam again: Microwave for another 1 minute. The dough should now look translucent, shiny, and very sticky. If it still looks milky/opaque, give it another 30 seconds.
4. The Roll-Out: Dust a clean surface generously with starch. Turn the hot dough onto it and dust the top. Roll it out to about 3mm thickness.
5. Cool: Let the sheet of dough cool completely. If it's warm, it will melt your ice cream instantly.
6. Cut: Use a circular cutter (about 9cm) to cut out rounds. Brush off the excess starch.
Assembly
1. Place a frozen ice cream ball in the center of a dough circle.
2. Pull the edges up and pinch them together tightly at the top to seal.
3. The Finish: Immediately wrap each mochi in plastic wrap to maintain the round shape and prevent the dough from drying out.
4. Final Set: Pop them back in the freezer for 30 minutes to let the dough and ice cream bond.
