Cute Little Ube Mochi with Cream Cheese Filling, Chewy and Adorable

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• 150 grams steamed purple sweet potato (ube), mashed
• 120 grams white glutinous rice flour
• 20 grams cornstarch (for the dough)
• 50 grams granulated sugar
• 150 ml thick coconut milk
• 30 ml water
• 1/2 tsp ube paste or purple food coloring
• 1 tbsp neutral cooking oil
• 50 grams cornstarch (for dusting/anti-stick)
• 100 grams cream cheese, room temperature
• 30 grams powdered sugar
• 1 tbsp sweetened condensed milk (white)
• 20 grams white cooking chocolate, melted (for the eyes)
• 10 grams dark cooking chocolate, melted (for the pupils)
• 1/4 tsp pink food coloring powder (for the cheeks)

👩‍🍳 Instructions

1. 1 Make the cream cheese filling: mix the cream cheese, powdered sugar, and sweetened condensed milk, stirring with a spatula until smooth and well combined. Shape into 12 small balls about the size of a marble, then store in the freezer for 20 minutes until slightly firm so they'll be easier to wrap later.
2. 2 Prepare the mochi dough: in a heatproof bowl, combine the mashed ube, glutinous rice flour, cornstarch, sugar, coconut milk, and water. Stir until there are no lumps and the texture is like a thick liquid batter.
3. 3 Add the ube paste or purple food coloring, and mix well until the color is even to your liking.
4. 4 Steam the batter in a preheated steamer for 20-25 minutes over medium heat, covering the steamer lid with a cloth so water doesn't drip onto the batter, until it's cooked through, firm, and no longer sticky to the touch.
5. 5 Remove the hot dough, add the cooking oil, then knead with a heatproof spatula or your hands lightly dusted with cornstarch until smooth and elastic. Let it cool slightly until it's comfortable to handle.
6. 6 Dust your work surface and hands with cornstarch to taste to prevent sticking. Take about 25 grams of dough and flatten it with your palm into a thin circle.
7. 7 Place one ball of cream cheese filling in the center, wrap tightly by pulling the edges of the dough up and twisting to seal, then roll into a smooth ball, making sure no filling leaks out.
8. 8 Repeat the wrapping process with the remaining dough and filling until all are used, making about 12 round mochi in total.
9. 9 Decorate the cute faces: dip the tip of a toothpick into the melted white chocolate and make two oval dots for the eyes on the front of each mochi, then add a small dot of dark chocolate in the center of each eye as the pupil using another toothpick.
10. 10 Using a small brush, pick up a bit of the pink food coloring powder and gently sweep it onto both cheeks of the mochi to give it a cute, cartoon-like look.
11. 11 Let the mochi rest at room temperature for 10 minutes until the chocolate decorations harden, then store in an airtight container in the fridge for at least 30 minutes before serving for a chewier, fresher texture.

💡 Tips

📊 Nutrition Facts / serving

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