Raspberry Coconut Mochi Cakes Recipe
A delicious mochi recipe filled with raspberry jam.
1 cup glutinous rice flour
3/4 cups boiling water
1 cup finely shredded coconut.
1 cup raspberry jam ( frozen)
Raspberry Sauce Garnish:
1/2 cup raspberry jam
The night before line a baking sheet with parchment paper and place 10 tbsp of jam into individual balls on the tray. Freeze overnight.
Prepare the dough:
In a large bowl mix boiling water and flour and try to get rid of any larger lumps.
Knead the dough ingredients until smooth.
Divide into about 10 equally sized portions.
With wet fingers, stretch out the mochi dough into flat circles so they look like pancakes
Note: the filling part can be tricky and so practice makes perfect.
Place 1 tbsp frozen jam balls in the centre with a spoon, and then and using your hands, seal up the balls by pressing the edges against each other.
Bring a pot of water to boil. Drop in the balls and cook for 5 minutes. Remove from boiling water after they have expanded in size.
Roll mochi ball in finely shredded coconut.
Prepare raspberry sauce garnish, but bringing jam to a boil and lowering to a simmer. Add 1 tbsp of water to thin out.
Take off heat and blend sauce until very thin.
Pour over mochi to serve.