Ingredients
Ingredients for skin
- 250 g Bake King Mochi Snowskin Powder
- 200 g castor sugar
- 250 g water
- 75 g sunflower oil (you may use other light-flavoured oil)
- 2 tsp Cocoa powder (you may use dark cocoa powder as desired)
Ingredients for cream
- 300 ml whipping cream
- 20 g castor sugar
Ingredients for chocolate cake
- 1 chocolate pound cake (cut into 12 pieces of 0.5cm thickness and cut the diameter to the size of your mold)
- 5 tbsp chocolate spread (place it in a piping bag)
Other
- 1 12 x 7cm diameter mold (you may use a saucer or a small bowl)
- 1 stand mixer
- 1 Cling wrap
- 1 rolling pin
- 1 Zip lock bag
- 1 Piping bag with piping tip
- 1 Food weighing scale
Instructions
Step 1: Prepare the skin (To follow the instructions on the packaging)
- Mix Bake King Mochi Snowskin Powder and cocoa powder in the Stand Mixer bowl.
- In a pot, add in water, sunflower oil and castor sugar. Give it a good mix and let it boil on low heat till all the sugar have melted.
- Pour the hot liquid into the flour mixture. Using the beater attachment, blend the ingredient for 3 mins until the dough become smooth and elastic.
- Transfer the dough into a zip lock bag, flatten it and transfer into a freezer to cool it down for 30 mins.
Step 2: Prepare the fresh cream
- In the Stand Mixer bowl, add in the whipping cream. Whisk on high speed for 5 sec, add in the castor sugar, 1 tbsp at a time. Whisk till stiff peak and transfer into a piping bag.
Step 3: Assemble the mochi
- Place a small piece of cling wrap on the mold.
- Weigh 50g mochi and roll it into a ball. Dust the table and rolling pin with some flour, flatten the dough to around diameter of 10cm.
- Place the flattened dough on top of the cling wrap.
- Pipe the cream first, follow by the chocolate spread, pipe another layer of cream and cover with the cake.
- Wrap the mochi up to seal up all the fillings.