Extra Soft Mochi with Cheesecake Filling

70E8A849 6AEB 4791 93FE B9E8468F9691.00 00 01 00.Still001 结果 pinit
70E8A849 6AEB 4791 93FE B9E8468F9691.00 00 01 00.Still001 结果 pinit
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Extra Soft Mochi with Cheesecake Filling

Difficulty: Beginner
Servings: 8
Best Season: Suitable throughout the year

Description

Extra Soft Mochi with Cheesecake Filling is a delightful fusion dessert that combines the chewy texture of traditional mochi with a creamy, tangy cheesecake filling. This treat offers a unique combination of textures and flavors.

The mochi dough is made from glutinous rice flour, water, and sugar, steamed until it reaches a soft, stretchy consistency. Once the dough is ready, it is flattened and filled with a smooth, rich cheesecake filling made from cream cheese, sugar, and a touch of lemon juice for added tanginess. The mochi is then carefully wrapped around the filling, forming bite-sized balls.

Extra Soft Mochi with Cheesecake Filling is often dusted with cornstarch or potato starch to prevent sticking and enhance its texture. The result is a dessert that is soft and chewy on the outside, with a creamy, tangy surprise on the inside.

This fusion dessert is perfect for any occasion, from casual snacking to elegant gatherings. Its combination of traditional mochi and creamy cheesecake makes it a delightful and satisfying treat that appeals to a wide range of tastes.

Ingredients

Cooking Mode Disabled

Mochi

Cheesecake Filling

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Keywords: Extra Soft Mochi with Cheesecake Filling, extra soft mochi, cheesecake mochi
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