No bake ! This mochi is sweet but not greasy, soft and silky, it's so delicious

Ingredients:
Glutinous Rice flour :50 grams
Corn starch:50 grams
White sugar:20 grams
Milk: 85 grams
Unsalted butter:10 grams
220ml light cream with 20grams of white sugar
Cooked glutinous Rice flour :20 grams
Strawberry cubes: 150 grams


This mochi is sweet but not greasy, soft and silky, it's so delicious
Let me show you how to make

50grams of glutinous rice flour, 15grams of corn starch, 20grams of white sugar, 85grams of milk
Mix thoroughly and evenly
Filter it into an empty bowl
Cover with plastic wrap
Use a toothpick to make a few small holes
Put it on the steamer and cover with a lid
Steam for 25 minutes after boiling the water

Time's up, take out the steaming bowl
Add 10 grams of unsalted butter while it's hot
Stir the dough with a scraper for a few minutes
Mix the butter into the dough
Transfer the dough to a non stick mat
Wear gloves ,rub and stretch the dough for about 8 minutes
This step can give the dough good extensibility and prevent it from breaking easily
Then wrap it in plastic wrap and refrigerate it for 1 hour

220ml light cream with 20 grams of white sugar
Whip with a mixer until the texture is clear
Just like this state in the video
Put the whipped cream into a piping bag
And refrigerate it for later use


Pour 20grams of glutinous rice flour into the pot
Stir fry it until the color changes over low heat and remove it from the pot


Take out the refrigerated glutinous rice balls and tear off the plastic wrap
Then knead it into a long strip
And divide it into 6 pieces, each weighing about 30 grams
Then knead it into small balls
Grab a handful of cooked glutinous rice flour and sprinkle it on the mat
Wrap it with glutinous rice flour and flatten it
Then roll the dough into thin slices with a rolling pin

Prepare a mochi mold
Put on the dough and tidy it up
Squeeze the cream on the bottom
Add the prepared strawberry cubes in the middle
Then squeeze the cream on top


Then use your favorite method to close it and pinch it tightly
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Cut off the excess part
Sprinkle a little cooked glutinous Rice flour on top
Prepare a paper tray
Turn the mold upside down
The soft and sticky mochi is done, it's really delicious

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