Gourmet Chocolate Mochi With A Variety of Dipping Sauces
I once came across a very popular mochi with dipping sauce on the street. The perfect combination of chewy texture and sauce flavor instantly made me fall in love with it! Today, let’s reveal the secrets of this irresistible snack and make chocolate mochi with dipping sauce together!
Why I love this recipe
Mochi with dipping sauce is the spark of modern food creativity and traditional ingredients. Mochi with a chewy, soft and glutinous skin, paired with a variety of unique sauces, is a snack that combines deliciousness and fun in my recipe. You can choose different sauces to match according to your taste and preference, such as sweet milk sauce, rich sesame sauce, or slightly spicy chili sauce, each of which can bring a different taste enjoyment.
Moreover, the process of making chocolate mochi with dipping sauce is also very interesting. You can knead the mochi dough by yourself, feel the soft and elastic feel, cut it into small pieces, and fry it until golden and crispy. Finally, pour your favorite sauce on it, and every bite is full of happiness!
Ingredients Needed and Substitutions
Ingredients for making dipping sauce mochi include:
Main ingredients:
Glutinous rice flour and corn starch: As the main materials for mochi skin, they provide the stickiness and taste of mochi.
Cocoa powder: used to make chocolate-flavored mochi crust.
Granulated sugar and fine sugar: act as sweetness regulators to provide sweetness to the mochi skin.
Milk and cream cheese: used to adjust the moistness and taste of the mochi skin.
Butter: adds aroma and rich taste to the mochi skin.
Alternatives:
Glutinous rice flour: Glutinous rice or glutinous rice grains can be used instead.
Corn starch: can be replaced by glutinous potato starch, tapioca starch or potato starch.
Cocoa powder: Can be replaced with glutinous chocolate powder or cocoa mass.
Milk: You can use glutinous plant milk, soy milk or coconut milk instead.
Cream cheese: can be replaced with waxy cream, fresh cream or milk powder.
Light cream: can be replaced with glutinous cream, vegetable cream or coconut milk.
Tips for Success
Mixing and sifting flour materials: Mix glutinous rice flour, corn starch and other flour materials evenly and sift them to ensure that the mochi tastes delicate and has no graininess. Don't be lazy in this step!
Ratio of milk to sugar: The amount of milk added should be moderate, not too much or too little, so as not to affect the shape and taste of the mochi. The amount of sugar can be adjusted according to personal taste, but remember to stir it evenly so that the sweetness of the mochi is more evenly distributed.
When to add butter: Add butter to the steamed mochi dough while it is still hot, so that the butter can be better integrated into the dough, making the mochi taste smoother and more elastic.
Preparation of sauce: The sauce is the key to the deliciousness of mochi with sauce! Cream cheese, light cream and other ingredients should be whipped to the right consistency so that they can be better matched with mochi and enhance the overall taste and flavor. At the same time, the amount of salt should also be moderate to enhance the flavor.
Pulling and shaping mochi: After the steamed mochi dough has cooled down slightly, put on gloves and pull it continuously until the mochi becomes smooth and stringy. This not only tastes better, but also does not harden easily. When shaping, you can roll the mochi into small balls to make it easier to dip in sauce.
Choice of coating powder: In addition to cocoa powder, you can also choose soybean powder, coconut powder and other coating powders according to your personal preference. Different coating powders will bring different tastes and flavors, making your dipping sauce mochi more diverse.
INGREDIENTS
Main Ingredients
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·100g Glutinous rice flour
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·28g Corn starch
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·3g Cocoa powder
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·160g Milk
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·15g Butter
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·25g Cream cheese
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·75g Whipping cream
Seasonings
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·30g Sugar
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·10g Fine sugar
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·0.5g Salt
COOKING STEP
Step 1
Take 100g glutinous rice flour, 28g corn starch, 3g cocoa powder, 30g sugar and 160g milk and mix well.
Step 2
Sieve, pour into a mold, cover with plastic wrap and poke small holes, and steam over high heat for 20 minutes.
Step 3
Melt 15g of butter while hot and pull repeatedly until the dough is smooth.
Step 4
Divide into small balls of even size, coat with cocoa powder and set aside.
Step 5
Take 25g cream cheese, 10g fine sugar, 0.5g fine salt and 75g light cream, and beat until it becomes yogurt-like.
Step 6
Top with butter crisps and milk cap and serve.
How to store mochi with dipping sauce
It is best to eat the mochi with dipping sauce right after it is made, so that you can enjoy its most chewy and delicious taste. But if you really can't finish it, or want to make some in advance, there are also storage methods.
If you plan to eat it in a short period of time, such as within a day or two, you can put the mochi in a sealed container or bag in a cool and dry place. Remember, it must be sealed tightly, otherwise the mochi will easily dry out and harden.
If you want to store it for a longer period of time, such as a few days to a week, you can freeze the mochi in the refrigerator. However, the taste of frozen mochi will be slightly worse, so you should pay special attention when thawing it. It is best to thaw it slowly in the refrigerator, or heat it slightly in the microwave to restore some elasticity.
Serving Suggestions
Recommended pairing:
Matcha sauce: Dipping mochi with matcha sauce can bring a refreshing tea aroma, forming a perfect contrast with the sweetness of the mochi and adding layers of taste.
Chocolate sauce: The rich chocolate sauce combined with the soft and glutinous texture of mochi is suitable for friends who like sweets.
Fruit: Freshly sliced strawberries or other seasonal fruits and served with the dipping sauce mochi can balance the sweetness of the dessert and add a refreshing taste.
Serving Suggestions:
Eat while hot: Freshly made mochi with dipping sauce tastes best, with a soft and sticky outer layer and sweet inner layer. Eat it while hot to enjoy the most perfect flavor.
Eat in moderation: Although mochi with dipping sauce is very delicious, it is recommended to eat in moderation and avoid excessive intake due to its high sugar and calorie content.
Personalized matching: You can add different sauces or fruits according to your personal preferences to increase the personalized flavor experience.
FAQs:
In addition, the steaming time is also critical. Mochi needs enough time to be steamed so that it will have a more chewy texture. If the steaming time is not enough, the inside of the mochi may not be fully cooked, and the taste will be sticky and not chewy enough.
Of course, there are some tips to help you improve the chewy texture of mochi. For example, you can knead the dough a little longer to make it smoother and more elastic. Also, when steaming mochi, you can add a little water to the steamer to make the steam more sufficient, which also helps improve the taste of the mochi!
But don’t worry, solidified chocolate sauce is still edible, and sometimes it can give you a different taste! If you don’t like solidified chocolate sauce, you can also add some liquid ingredients such as milk or cream when making it, which will make the chocolate sauce smoother and less likely to solidify.
On the contrary, if you want the mochi to be softer, you can reduce the proportion of glutinous rice flour and add some rice flour or other starch materials. In this way, the steamed mochi will be softer and suitable for people who like a softer taste.
In addition, the taste of mochi is also affected by the cooking time. If the cooking time is not enough, the inside of the mochi may not be fully cooked and the taste will be sticky; if the cooking time is too long, the mochi will become too dry and the taste will be hard.
Alternatively, you can apply a little oil on your hands before kneading the dough, such as corn oil or olive oil. The oil can form a thin barrier between your hands and the dough to prevent the dough from sticking to your hands. But be careful not to apply too much oil, otherwise it will affect the taste of the mochi.
If the above two methods do not work, you can also try to refrigerate the mochi dough for a while. Refrigeration can make the moisture in the dough condense into ice crystals, thus reducing the stickiness of the dough. But be careful not to refrigerate it for too long, otherwise the dough will become too hard and difficult to knead.
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