Soft as a cloud, and filled with luxurious dark chocolate, these japanese mocha daifuku mochi are definitely the ultimate healthy dessert that will bring you to a state of bliss.
Ingredients
FOR THE MOCHI
1 c. glutinous rice flour
1 tsp. stevia leaf powder
1 c. freshly brewed coffee (2 tbsp instant coffee granules + 1 c. hot water)
FOR THE FILLING
9 tbsp. cacao powder
2 tbsp. maple syrup, room temperature
4 tbsp. coconut oil
¼ tsp. sea salt
2-3 tbsp almond milk, warmed
Instructions
For the filling, measure all the filling ingredients in a small bowl and mix until the dark chocolate mixture forms. The dark chocolate shouldn't be runny, but it will further firm up in the freezer.
Put it in the freezer to chill while you prepare the mochi.
For the mochi, measure and combine the dry ingredients in a medium microwave-safe glass bowl.
Add in the brewed coffee, and mix until there are little or no lumps.
Put the bowl in the microwave on high for 1 minute 15 seconds. If your microwave has a lower frequency, you may have to add a few seconds for the mochi to firm up and solidify.
When you take out the bowl out of the microwave, you should see that most of the mochi has been solidified, leaving just a small puddle of uncooked mixture sitting in the middle. Using a spoon, mix the uncooked mixture with the sticky mochi. The remaining heat will cook it through.
Dust your working surface and your hands generously with cornstarch, as the mixture is very sticky. If your hands allow, you can work with the mochi immediately. If not, you can stick the mochi in the freezer for a quick cool down before moving on to the next step.
Put mochi onto your dusted surface and flatten with your hands until thin, around 3-5mm. You can use a rolling pin dusted with cornstarch if you desire, but it isn't necessary. I like my mochi to have a very thin skin (2-3mm) and a whole lot of filling, but it would be harder to work with.
Cut your flattened mochi into approximate 5cm by 5 cm squares, or adjust size to your preference.
Taking out your prepare filling out of the fridge, scoop in 1 tbsp. of filling into each daifuku mochi.
Wrap the daifuku mochi around the filling until you form a uniform ball.
Place them into mini muffin liners or a container. Continue until all daifuku mochi is complete!
Store in the fridge, covered for up to 3-4 days.
Notes
If you like the chocolate filling to melt in your mouth instead of a more solid chocolate truffle filling, take daifuku out of the fridge for 15-20 mins before eating.
Recipe by Radiant Rachels at https://radiantrachels.com/luxurious-mocha-daifuku/