Craving a unique and sweet delight? Dive into this vibrant blue mochi infused with the natural hues of butterfly pea. Filled with a creamy blend of yogurt and cream cheese and the irresistible crunch of Oreo crumbs and chocolate, this treat is a symphony of flavors and textures.
Ingredients:
For the Mochi:
- Glutinous Rice Flour: 120g
- Corn Starch: 30g
- Sugar: 40g
- Milk: 180g
- Butterfly Pea Flowers: A handful
- Butter: 10g
- Cooked Glutinous Rice Flour (for dusting)
For the Fillings:
- Cream Cheese: 250g
- Yogurt: 80g
- Sugar: 20g
- Oreo Crumbs: As desired
- Chocolate Chips: As desired
Method:
- Mochi Preparation:
- Infuse the milk: In a saucepan, add butterfly pea flowers to milk. Heat until the milk begins to bubble and turns a beautiful shade of blue.
- In a mixing bowl, combine glutinous rice flour, corn starch, and sugar. Gradually add the infused milk, mixing until smooth. Ensure to strain out the butterfly pea flowers.
- Transfer the mixture to a steam-proof container or bowl. Cover with plastic wrap and pierce a few holes in it for steam to escape.
- Steam the mixture for 30 minutes.
- Once slightly cooled, add butter to the steamed dough. Knead thoroughly, stretching and folding repeatedly to achieve a smooth, elastic texture. Use cooked glutinous rice flour as needed to prevent sticking.
- Filling Preparation:
- In a bowl, blend cream cheese with sugar until smooth. Stir in yogurt until well-combined. Transfer the mixture to a piping bag.
- Assembly:
- Divide the mochi dough into smaller portions and roll each into a flat, oval shape.
- Pipe a generous amount of the cream cheese filling onto each piece. Sprinkle desired amounts of Oreo crumbs and chocolate chips over the filling.
- To encase the filling, fold the mochi over from the sides and pinch to seal. Then, fold the top and bottom towards the center, pinching again to secure.
Chill slightly before serving and enjoy your handcrafted, delightful mochis!
