Mochi On, Cookie Butter Up
Grilled Cookie Butter-Filled Mochi Cakes With a Crisp Golden Shell
50 minutes
Serves 4
DessertJapanese
Herb's take
Japanese mochi meets European cookie butter in this chewy, gooey, fusion dessert. You'll master the art of homemade mochi dough and learn why grilling makes all the difference for that sublime contrast between crisp exterior and elastic center.
Equipment needed
- Microwave
- Nonstick skillet
Ingredients
Yield
4
Instructions
- 01Line a small baking sheet with parchment and dust generously with cornstarch. Set aside.
- 02In a medium microwave-safe bowl, whisk together sweet rice flour, granulated sugar, and water until smooth.
- 03Cover bowl tightly with plastic wrap, leaving a small vent. Microwave on high for 1 minute. Stir thoroughly, re-cover, and microwave for another minute. Stir again, then microwave for a final 30 seconds.
- 04Scrape the hot mochi dough onto the prepared baking sheet, dust the top with more cornstarch, and let cool until just warm, about 10 minutes.
- 05While the mochi cools, use two spoons to portion the cookie butter into 8 equal mounds (1 tbsp each) onto a plate. Freeze until firm, about 10 minutes.
- 06Dust your hands with cornstarch. Cut the mochi dough into 8 equal pieces.
- 07Flatten each piece into a 3-inch round, keeping the rest covered to prevent drying.
- 08Place a mound of frozen cookie butter in the center of each round. Pinch and pleat the edges to seal, then roll gently into a ball. Place seam-side down back on the dusted sheet.
- 09Brush each mochi ball lightly with melted butter.
- 10Heat vegetable oil in a nonstick skillet over medium heat. Add mochi seam-side down and cook 2-3 minutes until golden brown. Flip and cook the other side until golden and crisp, about 2-3 minutes more.
- 11Transfer to a plate. Let cool 5 minutes before serving; the centers will be gooey but not molten.
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