PP moti
Description
The dish is prepared without unnecessary complications. Mochi is a dessert that is always available, as it can be stored in the freezer in an airtight container for up to one month. Simply leave it in the refrigerator for 30 minutes before serving. The filling can be any kind, as can the center. Only special high-stickiness flour should be used for mochi. For the filling, use only thermo-reversible pectin marked NH, as it won't release water upon thawing. To shape the filling, it's not necessary to roll out the entire dough and cut out circles. Instead, divide the dough into portions weighing 28–30 grams each, roll each portion out, and shape into mochi. If a large tail forms, simply trim it off with scissors. If you don't have a microwave, the dough can be cooked in a pan on the stove. Cover the bowl with plastic wrap and make several small holes to allow steam to escape. Place in the microwave and heat for one minute at 800 watts. Stir the dough with a silicone spatula. If it's still too runny and sticks to the sides, return it to the microwave and heat for another minute, then stir again. The finished dough should cleanly pull away from the sides and stretch well. Serve the dessert immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making healthy mochi.
- 2
Step 2
First, prepare the center filling. For this, place the black currant purée into a saucepan with a thick bottom and heat over low heat to a temperature of 30-40 degrees. Mix the pectin with the sugar substitute and gradually sprinkle it into the saucepan, stirring constantly. Bring the mixture to a boil and cook for 10 seconds, stirring. Add citric acid, stir, and remove from heat. Pour the mixture into a silicone mold with cells 2.5-3 centimeters in diameter. Allow to cool, then place into the freezer until completely frozen. This will take approximately 1.5 hours.
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Step 3
After the center filling has frozen, proceed with the main filling. Soak the gelatin in water and let it swell according to the instructions.
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Step 4
Place the chocolate and coconut oil into a microwave-safe dish.
- 5
Step 5
Pour milk, glucose syrup, and salt into the chocolate and mix.
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Step 6
Place everything in the microwave and melt until smooth in 10-minute intervals at 800 watts, stirring in between. Do not use a long time setting right away, as there's a risk of overheating, which may cause the chocolate to curdle.
- 7
Step 7
Dissolve the gelatin over a water bath. Cool the chocolate mixture, then add the gelatin and mix. Blend everything with a blender until smooth and lighter in texture.
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Step 8
Place the chocolate mixture into the cavities of a silicone mold with 5-6 cm diameter round cells, filling them to two-thirds of their height. Put the frozen blackcurrant filling in the center.
- 9
Step 9
Pour the chocolate mixture on top and smooth it out. Place in the freezer until completely set.
- 10
Step 10
To prepare the dough, place rice flour, any sweetener, and black currant purée into a dish.
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Step 11
Pour in cold water and vegetable oil, mix. The batter will be liquid.
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Step 12
Pour the batter onto a non-stick frying pan and place over low heat. Constantly stir with a silicone spatula. The batter will gradually begin to thicken and pull away from the spatula and the sides of the pan.
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Step 13
The finished dough should easily come away from the sides and stretch well. Wrap the dough in plastic wrap and cool until warm.
- 14
Step 14
Sprinkle the work surface with a thin layer of starch and roll out the dough into a thin sheet. The dough is quite elastic, so you'll need to apply a little effort. Use a 10-centimeter cutter to cut out as many circles as you have frozen fillings. If you can't make all the circles at once, gather the scraps, re-roll the dough, and cut again.
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Step 15
Place the frozen filling on each dough circle with the flat side facing up.
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Step 16
Pulling up the edges of the dough, bring them together at the top and pinch tightly to seal. The dough is soft and sticks together easily. Place the finished mochi in the freezer or refrigerate for 30 minutes to allow the filling to set and become softer.
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Step 17
PP mochi are ready!