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Clean recipe · cafedeluxe.com

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!

Original recipe: cafedeluxe.com

Yield:
4 servings
Prep:
30 min
Cook:
25 min
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Ingredients

  1. 100 g glutinous rice flour
  2. 10 g cocoa powder
  3. 30 g cornstarch
  4. 30 g fine granulated sugar
  5. 15 g corn oil
  6. 200 g milk
  7. A suitable amount of cooked glutinous rice flour (for preventing sticking)
  8. 200 g cream cheese
  9. 25 g sugar
  10. 160 g heavy cream
  11. Brown sugar boba (appropriate amount)
  12. Brown sugar boba (appropriate amount)
  13. Cocoa powder (for decoration)

Instructions

  1. Making the Mochi Dough:

    In a large bowl, add 100g glutinous rice flour, 10g cocoa powder, 30g cornstarch, and 30g fine granulated sugar.
  2. Next, pour in 15g corn oil and 200g milk. Use chopsticks or a whisk to thoroughly mix, ensuring no dry flour remains.
  3. 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.
  4. 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.
  5. 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.

  6. Making the Cream Cheese Filling:

    Take 200g cream cheese out of the fridge and let it soften at room temperature.
  7. 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.
  8. As you whip, the cream cheese will become fluffy and smooth, reaching a creamy, delicate consistency. Continue mixing until the filling forms soft peaks.
  9. When the beaters are lifted, the filling will hold a slight shape without flowing easily. Transfer the mixture into a piping bag.

  10. 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.
  11. Coat each mochi disc with a layer of cooked glutinous rice flour and place it into a small bowl-shaped mold.
  12. 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.
  13. 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.
  14. Dust a layer of cooked glutinous rice flour over the finished mochi balls to prevent them from sticking.
  15. 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.