Ingredients
Mochi Dough
100g glutinous rice flour
20g cornstarch
50g granulated sugar
180g milk
21g unsalted butter
Filling
200g heavy cream
25g granulated sugar
1g salt
Finely crushed Oreos
Steps:
- 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.
- In a clean bowl, bring together heavy cream, sugar and salt, beat until stiff peaks form. Add in finely crushed Oreos and mix well. Transfer into a piping bag.
- 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 the filling, wrap it up, and put in a cupcake liner. Shape the mochi a little to make them looks like cute ghosts. Use some food coloring or melted chocolate to draw on the mochi. (I used a piece of dried seaweed to cut out some “eyes” and “mouth”.)
