Strawberry Creme Mochi

Ingredients:

• 125g Mochiko (Sweet Rice Flour)

• 50g Granulated Sugar

• 75g Strawberries (about 4 medium)

• ¾ Cup 1% Milk (plant-based milk is okay)

• 1 tbsp UNSALTED Butter

• 6 tbsp Marshmallow Fluff

Instructions:

• Blend strawberries and milk and strain through a fine mesh sieve.

• In a medium-sized bowl, combine Mochiko, sugar, and strawberry milk, AND whisk until there are no dry clumps of flour.

• Transfer the mixture to a shallow microwave-safe dish like a glass pie dish. Cover with plastic wrap, pokE several holes to vent, and microwave on high for 3 minutes.

• The mochi should be cooked by this point, insert a toothpick lightly into the dough, if it comes out clean, the mochi has finished cooking.

• Add 1 tbsp of unsalted butter to the top of the mochi and allow to melt. Once fully melted, mix the butter into the mochi. The butter will prevent the mochi from becoming hard in the fridge and will make it slightly easier to handle.

• At this stage, the mochi will be EXTREMELY STICKY, so try not to handle it with your bare hands. I recommend using non-stick food grade plastic gloves, or gallon Ziploc freezer bags to handle the mochi.

• Once the mochi has cooled slightly and is no longer too hot to handle, pick it up using gloves or plastic bags and begin to pull, stretching until the mochi is about to rip, then folding it back in on itself and pulling again. Repeat this process until you can pull the mochi 12 inches in length without it ripping.

• Pinch off 6 equal portions of dough, placing on a non-stick surface like a silicone mat. Make sure THE dough balls are not touching as they will stick together.

• Cut two square pieces from a plastic Ziploc gallon freezer bag. Sandwich the mochi between the pieces.

• Using a rolling pin, roll out the mochi to a diameter of about 6 inches, keeping the middle portion thick and the sides thin. (This will help keep the thickness of the mochi uniform on all sides.)

• Using a round cookie cutter as a guide, place the 2 tbsp marshmallow fluff in the center of the mochi, wrapping the sides of the mochi up and pressing them together.

• Since the mochi is sticky, we will roll it heat-treated mochiko to prevent the outside of the mochi from sticking so it can be held. In a dry pan, heat a ¼ cup of mochiko on medium high heat for about 4 minutes or until the mochiko smells like popcorn, stirring occasionally.