Speculoos Mochi

Ingredients

10 servings

• 50 g of sugar
• 100 g of glutinous rice flour
• 100 ml of water
• cookie butter
• potato starch
• speculoos

Steps

1. 1

   First, prepare the filling: using a teaspoon, place about ten portions of speculoos paste on a sheet of parchment paper.

2. 2

   Let them rest for 20 to 30 minutes in the fridge. They will be easier to handle afterwards.

3. 3

   Meanwhile, prepare the mochi dough. In a heat-resistant bowl suitable for the microwave, mix the flour and sugar. Gradually add the water while mixing with a small whisk until you get a smooth mixture.

4. 4

   Cover the bowl (leaving a gap for air) with plastic wrap. Microwave for 1 minute. Then mix lightly with a spatula.

5. 5

   Put it back in the microwave for 1 minute. Mix lightly again.

6. 6

   The dough will become sticky, so put it back in the microwave for 30 seconds (not 1 minute!) and mix briefly.

7. 7

   Repeat until the mixture becomes very thick and translucent.

8. 8

   Transfer the mochi dough to a surface dusted with potato starch. Be careful, the dough will be very hot! You must handle it with a spatula at first to avoid burning yourself.

9. 9

   Cut the mochi into about ten equal pieces. To prevent the dough from sticking to your hands, cover them with starch or previously crushed speculoos powder.

10. 10

    Take a portion of mochi in your hands and flatten it into a 4 to 5 cm disk. Place a portion of speculoos on top (take them out of the fridge one by one, otherwise they will soften).

11. 11

    Pull the edges of the mochi from all sides to completely cover the speculoos. Press at the meeting point to seal the mochi.

12. 12

    Smooth the mochi by rolling it on the work surface dusted with starch.