Lemon Mochi

7月14日01.00 00 04 48.Still003 结果 pinit
7月14日01.00 00 04 48.Still003 结果 pinit
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5 from 1 vote

Lemon Mochi

Difficulty: Beginner
Servings: 12
Best Season: Suitable throughout the year

Description

Lemon Mochi is a delightful dessert that combines the chewy texture of traditional mochi with the refreshing flavor of lemon. This treat offers a unique combination of sweet, tangy, and slightly chewy elements, making it a refreshing and satisfying dessert.

The base of Lemon Mochi is made from glutinous rice flour, sugar, and water, which are mixed and steamed to create the characteristic chewy texture. Lemon juice and zest are added to the mixture, infusing it with a bright, citrusy flavor. The mochi dough is then kneaded until smooth and cut into bite-sized pieces.

Lemon Mochi is often dusted with cornstarch or potato starch to prevent sticking and enhance its texture. The result is a soft, chewy dessert with a vibrant lemon flavor that bursts with freshness.

This dessert is perfect for those who enjoy the unique texture of mochi and the zesty taste of lemon. Lemon Mochi can be served at any time, from a refreshing snack to a light dessert after a meal. Its balance of sweet and tangy flavors makes it a delightful treat that is both satisfying and refreshing.

Ingredients

Cooking Mode Disabled

Lemon Custard Sauce

Mochi Dough

Instructions

Lemon Custard Sauce

  1. In a clean bowl, mix well egg yolks and 45g granulated sugar, lemon juice, vanilla extract and cornstarch. In a saucepan, bring together lemon zest, milk, and heat until simmer. Pour them back into the egg yolk mixture while quickly whisk them in. Pour all the batter into the saucepan, over medium heat, keep stirring until thickened. Transfer the lemon custard sauce into a clean bowl; cover with plastic wrap, set in the fridge to cool it down.

  2. In another bowl, mix well softened cream cheese and 10g granulated sugar. Add in cool lemon custard sauce and heavy cream, and use a hand mixer to beat until thickened.

  3. Transfer the sauce into a piping bag.

Mochi Dough

  1. In a clean bowl, mix well glutinous rice flour, cornstarch, sugar, milk, and vegetable oil. Grab a nonstick pan, pour all the batter in, keep stirring over medium heat until thickened and a dough ball forms.

  2. Dust some flour on to the dough ball and the mat, wear gloves and knead the dough a little bit until the dough becomes stretchy. Divide the dough into 12 equal pieces; roll them into flat and round pieces. Pipe in enough filling, wrap it up, and put in a cupcake liner and serve.

Note

I used only half of the lemon custard sauce to fill 12 mochi. So if you do not want any leftover, you can halve the ingredients and make less sauce.

Keywords: lemon mochi, mochi, lemon,

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  1. Iraklis

    What could go wrong if it’s not stretchy after baking it

    • Jessica

      Make sure you use the right flour, it is glutinous rice flour, not rice flour. And if you have used the right flour and dough is very stiff, you can put it in a stand mixer bowl, add in some milk and beat until soft and smooth. Some kneading will help the dough be more stretchy.

  1. Iraklis

    What could go wrong if it’s not stretchy after baking it

    • Jessica

      Make sure you use the right flour, it is glutinous rice flour, not rice flour. And if you have used the right flour and dough is very stiff, you can put it in a stand mixer bowl, add in some milk and beat until soft and smooth. Some kneading will help the dough be more stretchy.