120g glutinous rice flour
40g granulated sugar
10g unsalted butter
250g softened cream cheese
20g granulated sugar
- In a clean bowl (microwave-safe), mix well glutinous rice flour, cornstarch, granulated sugar and milk until smooth. Sift once, cover it with microwave-safe plastic wrap, prick some holes on the plastic wrap, and steam until fully cooked (about 20-30 minutes). Or you can microwave it until fully cooked (about 3 minutes).
How to tell if it is fully cooked?
-The batter turns into solid dough. You can find no floating flour liquid inside the dough. The color is translucent.
- Transfer the dough into the stand mixer bowl, add in unsalted butter, and beat until well combined and dough becomes soft and stretchy. Scrape the dough out, wrap it with plastic wrap, and let it cool in the fridge for at least 1 hour.
- Soften the cream cheese, add in sugar, and beat until smooth. Add in yoghourt and beat until smooth. Transfer into a piping bag, keep it cool in the fridge.
- Dust the working surface and the dough with more cooked glutinous rice flour, so it won’t be too sticky. Divide the dough into 8 equal pieces, and roll them into 8 round flat sheets. Put in cheesecake filling, wrap it up, and put in a cupcake liner. Let them set in the fridge for 30 minutes and serve.
Detailed instruction can be found in this recipe: https://u-taste.com/blogs/recipes/mochi