Fried Chocolate Mochi Balls Recipe By Tasty

Steps:

• Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
• Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
• Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

Steps:

• Combine the sweet rice flour, cornstarch, and water in a mixing bowl.
• Turn out on table and knead to form a ball of dough.
• Grab a ping pong size of dough, create a well and fill with chocolate chips.
• Wrap the dough around the chocolate chips and form into a ball. Make sure to seal well and push out any air pockets. If you don't push out air pockets, they will pop and burst while frying.
• Deep fry until the outside is crispy and the mochi balls start floating.
• Enjoy!

Steps:

• In a medium bowl, combine shiratamako, sugar, and water. Mix.
• Cover and microwave for 3 minutes. Let it sit for 1 minute, wrapped.
• Sprinkle your tabletop with enough potato starch to avoid sticking. Mix the mochi mixture and place on top of the starch.
• Using a rolling pin, stretch mochi out very thin (about ½ cm to 1 cm thickness).
• Set aside until it gets to room temperature.
• In a large bowl, combine heavy cream, syrup, and chocolate powder. Whip until small peaks form.
• Add the diced chestnuts and fold them into the cream.
• Slice the mochi sheet into 12 even pieces. Or depending on the cookie used for the base, make sure to have 2 cm to fold under.
• Place a spoonful of cream on the cookie.
• Place one sheet of mochi over the cream and fold under the cookie.
• Garnish with more cocoa powder.
• Enjoy!