Piggy Mochi
Welcome to the magical world of piggy mochi! What could be better than a deliciously chewy mochi filled with rich mascarpone cream and juicy strawberries? The answer is simple - a piggy-shaped mochi filled with mascarpone cream and strawberries! Yes, that's right, these adorable little piggy mochis will not only satisfy your taste buds but also bring a smile to your face with their cute and playful design.
But don't let their cuteness fool you, these piggy mochis are a serious treat. With a perfect balance of sweetness and chewiness, they make for a delightful snack or dessert. So, put on your apron, gather the ingredients, and let's get started on creating these irresistible piggy mochis filled with heavenly mascarpone cream and fresh strawberries!
Ingredients:
Mochi Dough:
100g glutinous rice flour
30g cornstarch (extra for dusting and rolling)
30g granulated sugar
185g milk
30g unsalted butter (room temperature)
pink gel colour
Filling:
100g mascarpone
150g whipped cream
30g icing sugar
Diced strawberries
Instructions:
In a mixing bowl, whisk together the glutinous rice flour, cornstarch, and sugar until evenly combined.
Slowly pour in the milk while whisking constantly until the mixture is smooth with no lumps. Pour the mixture through a sieve to remove any lumps.
Cover the mixing bowl with plastic wrap and poke a few holes on top and microwave on high for 3 minute.
Add the softened butter to the cooked mixture and stir until it is fully incorporated. Using a spatula takes a long time so I recommend using a mixer. This also speeds up cooling the dough. Now plastic wrap the dough and chill for atleast 1 hour in the fridge.
Turn the mochi mixture out onto a flat surface that has been lightly dusted with cornstarch.
Knead the mochi for about 5-10 minutes until it becomes smooth and stretchy. I add a little drop of pink gel colour to achieve the pale pink. (Wear gloves as it will be very sticky!!!)
Once the mochi is smooth and stretchy, roll it into a ball, wrap it in plastic wrap, and refrigerate. While the mochi is chilling, prepare the filling. In a mixing bowl, whisk the mascarpone and icing sugar until combined.
Then slowly add the whipped cream and whisk on high until it becomes a stiff peak. Fill the cream in a piping bag.
Wash the strawberries and dice ready for assembling.
Remove the chilled mochi from the refrigerator and divide it into small, equally sized pieces. Approximately 50g per ball.
Take one piece of mochi and lightly dust with cornstarch and roll it into a small disc. Place the disc into a muffin tin and pipe the cream into the center of the disc and spoon a teaspoon of diced strawberries and pipe more cream to cover.
Gently fold the edges of the mochi up and around the filling, pinching the edges together to seal it shut. I use scissors to trim off the excess. Carefully turn out the Mochi ball and place in a cupcake case.
Repeat the process with the remaining mochi pieces and filling.
Chill for 15 minutes whilst preparing for the piggy features.#
The excess mochi dough I colour a darker pink using the pink gel colour.
Lightly dust with cornstarch the darker pink excess and roll into a disc. I use mini fondant cutters for the ears (triangles), nose (circle) and tail is a little strip roll up. Eyes I melt some black candy melts and dab little dots for eyes using cocktail stick. Rosey cheeks I brush a pink colour dust for the effect.
Pigs bottom I used metal scraper to create the indentation.
I dab a little water to stick the features on the mochi.
Serve immediately or store in the refrigerator for up to 2 days.
Enjoy your delicious homemade mochi!