Brown Sugar Boba Mochi: Soft, Sweet, and Perfectly Packed
This Boba Milk Tea Mochi is a delightful fusion of chewy mochi, creamy cream cheese filling, and sweet brown sugar boba, all dusted with cocoa powder for an extra touch of flavor. It's a fun, delicious treat that's perfect for any occasion!
Servings: 4
Ingredients
Mochi Dough:
- 100 g glutinous rice flour
- 10 g cocoa powder
- 30 g cornstarch
- 30 g fine granulated sugar
- 15 g corn oil
- 200 g milk
- A suitable amount of cooked glutinous rice flour for preventing sticking
Cream Cheese Filling:
- 200 g cream cheese
- 25 g sugar
- 160 g heavy cream
- Brown sugar boba appropriate amount
Others:
- Brown sugar boba appropriate amount
- Cocoa powder for decoration
Instructions
Making the Mochi Dough:
- In a large bowl, add 100g glutinous rice flour, 10g cocoa powder, 30g cornstarch, and 30g fine granulated sugar.
- Next, pour in 15g corn oil and 200g milk. Use chopsticks or a whisk to thoroughly mix, ensuring no dry flour remains.
- Sift the batter to make the mochi dough smoother. Cover the sifted dough with plastic wrap and pierce a few small holes in the wrap.
- If steaming, place the dough into a steamer and steam over high heat for 25 minutes. Alternatively, if using a microwave, heat on high for 3 minutes.
- Once the dough is steamed, remove it and let it cool to a safe touch on a cutting board.Wear gloves and stretch the dough repeatedly for over 10 minutes until it becomes elastic.
Making the Cream Cheese Filling:
- Take 200g cream cheese out of the fridge and let it soften at room temperature.
- Once softened, place the cream cheese into a bowl and add 25g sugar. Slowly pour in 160g heavy creamwhile stirring at low speed with a hand mixer.
- As you whip, the cream cheese will become fluffy and smooth, reaching a creamy, delicate consistency. Continue mixing until the filling forms soft peaks.
- When the beaters are lifted, the filling will hold a slight shape without flowing easily. Transfer the mixture into a piping bag.
Assembling the Mochi:
- Divide the prepared mochi dough into 9 equal portions. Roll each portion into a ball, then use a rolling pin to flatten each one into a round, thin disc.
- Coat each mochi disc with a layer of cooked glutinous rice flour and place it into a small bowl-shaped mold.
- Pipe a suitable amount of cream cheese filling into the center of each mochi disc, then add some brown sugar boba on top of the filling.
- Fold the edges of the mochi dough towards the center, fully enclosing the filling, then pinch the top closed and shape it into a round mochi ball. Trim any excess dough.
- Dust a layer of cooked glutinous rice flour over the finished mochi balls to prevent them from sticking.
- Use a spoon to gently press a small indentation on top of each mochi ball, then dust with cocoa powder for decoration. Optionally, add a few more brown sugar boba on top for garnish.