Mochi With Strawberry Brownie Filling Recipes

Steps:

• 1. Combine the crushed brownies and miniature chocolate chips in a bowl and mash them with your fingers until you have a smooth consistency. Roll into 12 equal balls.
• 2. Gently push a strawberry into each ball, point side down, slowly spread the chocolate/brownie to completely cover the strawberry and gently shape it into a round ball.
• 3. Place all 12 strawberry covered balls in the refrigerator while you prepare your mochi.
• 4. Prep a shallow heat-resistant container by evenly covering the bottom with the potato starch, set aside.
• 5. In a medium saucepan, bring the water and sugar to a boil. Remove from heat and mix in the mochiko all at once and stirring until blended.
• 6. Return the mochi to the stove over medium heat and stir constantly for 10 minutes, at this point I'd like to put in a drop of red food coloring, so that it turns pink (personal preference).
• 7. Do not let lumps form and do not let the mixture turn ivory-yellow, this means that it is overcooked.
• 8. Pour the cooked mochi mixture into the container on top of the potato starch.
• 9. Allow the mochi to cool enough so that you can handle the mochi without getting burned.
• 10. Dust the mochi with the potato starch, use a pastry scraper or a sharp knife to cut the mochi into 12 equal even pieces.
• 11. Take your strawberry/brownie balls out of the refrigerator and place them within your reach. You will have to work quickly but effectively.
• 12. Liberally dust the mochi pieces if they are too sticky to handle.
• 13. Take a piece of mochi and shape it into a ball and flatten it into a disk in your palm. You can also shape it into a triangle.
• 14. Place the strawberry/brownie ball in the center of the disk or triangle, tip side down.
• 15. Gently stretch the mochi to cover the strawberry/brownie ball, pinch it close. You must work quickly as the mochi will not be as pliable as it starts to cool.
• 16. Place the finished mochi ball, pinched side down, on a dusted starch covered platter Sprinkle more starch if it is still sticky.
• 17. Gently push and prod the mochi balls so that it sits straight up for a beautiful presentation.
• 18. They are best eaten the day that they are made. Be sure to keep it in a cool area.

Steps:

• Make the filling: Rinse the beans and transfer to a large pot. Cover the beans with water and bring to a boil; drain. Cover the beans again with water and this time simmer until they are completely tender, about an hour to an hour and a half, adding more water if necessary to keep the beans submerged. Drain.
• Purée the drained beans in a food processor or blender to make a smooth paste. If the beans are too dry to catch the blades, add a few tablespoons of water. Return the bean purée to the same pot and stir in the sugar and salt. Cook over medium-low heat, stirring occasionally, until most of the water has evaporated and the purée is very thick, 10 to 15 minutes. Spread bean paste in a wide, shallow container and refrigerate until firm and cool.
• Meanwhile, make the mochi dough: Line a sheet pan with a piece of parchment paper and spread a generous heap of potato starch in a large circle; set aside. In a bowl, whisk together the mochiko flour and 1 1/3 cup/300 milliliters water until smooth. Pour mixture through a mesh strainer into a saucepan, using the whisk to help push it through if necessary. Add the sugar and mix well. Switch to a heatproof spatula and cook the mixture over medium heat, stirring constantly, until it thickens and comes together as one big, smooth, shiny mass that can hold its shape, 5 to 7 minutes.
• Using a starch-dusted knife, cut the dough into 20 even pieces. (If eating plain, or as an ice cream topping, cut into 40 to 50 smaller pieces.) One at a time, use a rolling pin to roll a piece of mochi dough into a thick, flat disk about 2 inches by 2 inches. Use potato starch liberally to keep the dough from sticking to your work surface, the rolling pin or your fingers. Roll a scant tablespoon of bean paste between your hands to form a ball and place it in the center of the rolled-out dough piece. Use your fingers to evenly stretch the mochi dough up and around the filling without squishing it, pinching the dough shut at the top to seal it, and then gently rolling the mochi between your hands to form a rounded shape. Set on the parchment-lined baking sheet with the seam on the bottom. Eat the filled mochi the day they're made, or cover and store in the refrigerator for 1 day.