Ingredients
Coffee Lava Filling
15g instant coffee liquid
30g chocolate chips
15g heavy cream
Coffee Mochi
120g glutinous rice flour
30g cornstarch
40g granulated sugar
180g milk
15g unsalted butter
5g coffee powder/instant coffee
Whipped Cream Filling
280g heavy cream
5g coffee powder/instant coffee
20g granulated sugar
Steps:
- Coffee Lava Filling. In a clean bowl, bring together instant coffee liquid, chocolate chips and heavy cream. Mix and melt the chocolate chips over a double-boiler. Set aside to let cool. Transfer into a piping bag when it is cool.
- In a clean bowl, bring together glutinous rice flour, cornstarch, granulated sugar, milk, and coffee powder/instant coffee. Grab a nonstick pan, pour all the batter in, add in unsalted butter, and keep stirring over medium heat until thickened and a dough ball forms.
- Dust some cooked glutinous rice flour on to the dough ball and the mat, wear gloves and knead the dough until it becomes stretchy. Divide the dough into 8 equal pieces; roll them into flat and round pieces.
- In a clean bowl, bring together heavy cream, coffee powder/instant coffee and sugar. Use a hand mixer to beat until stiff peaks form. Transfer into a piping bag.
- Assemble the mochi. Pipe in a layer of whipped cream along the sides, and pipe in the coffee lava filling in the middle, cover it with another layer of whipped cream. Wrap the mochi up, put in a cupcake liner and serve. Or you can let them cool in the fridge for 10 minutes before serve.