✨Lavender Mochi with Creamy Mascarpone Filling✨
#mochi #lavender #mascarpone
0:00 intro
0:13 how to make mochi skin
2:13 lavender mascarpone filling
3:17 assembly
Ingredients:
Glutinous rice flour: 100g
Cornstarch: 30g
Granulated sugar: 30g
Milk: 180g
Unsalted butter: 20g
Instructions:
1. Mix all ingredients except butter.
2. Stir until well combined.
3. Sift the mixture.
4. Cover with plastic wrap and poke holes.
5. Microwave on high for 4-5 minutes.
6. While hot, add butter.
7. Stretch repeatedly until elastic.
Lavender Mascarpone Cream Filling
Ingredients:
Condensed milk infused with 1 tablespoon of dried lavender: 150g
Mascarpone: 300g
(Optional: Blue food coloring)
Instructions:
1. Mix infused condensed milk with mascarpone until smooth.
2. Add blue food coloring if desired and blend well.
Assembly:
1. Divide the mochi skin into 8 portions, roll into circles, and dust with cornstarch to prevent sticking.
2. Pipe the lavender mascarpone filling onto the center.
3. Wrap tightly and pinch to seal.
4. Trim any excess dough.
5. Dust with cornstarch to prevent sticking.
6. Chill in the refrigerator for 10 minutes before serving.
7. Sprinkle with ground hibiscus for a finishing touch.