Easy Mocha Mochi Rice Cake

9 INGREDIENTS • 11 STEPS • 1HR 20MINS

Easy Mocha Mochi Rice Cake

Recipe

5.0

2 ratings

Tender, soft, and chewy rice cakes stuffed with chocolate truffles!

Tender, soft, and chewy rice cakes stuffed with chocolate truffles!

The Squishy Monster

From cupcakes to traditional Korean food and everything in between.

1HR 20MINS

Total Time

$0.73

Cost Per Serving

Ingredients

Servings

6

us / metric

Mochi

150 g

Sweet Glutinous Rice Flour

plus more for dusting

4 Tbsp

Granulated Sugar

1 tsp

Unsweetened Cocoa Powder

1/2 tsp

Fine Salt

240 mL

Cold Coffee

Chocolate Ganache

60 g

Bittersweet Chocolate

120 mL

Heavy Cream

1/4 tsp

2 tsp

or Bourbon or Grand Mariner

optional

Nutrition Per Serving

VIEW ALL

Calories

261

Fat

12.6 g

Protein

2.4 g

Carbs

32.8 g

The Squishy Monster

From cupcakes to traditional Korean food and everything in between.

Cooking Instructions

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step 1

In a bowl, whisk together Sweet Glutinous Rice Flour (150 g), Granulated Sugar (4 Tbsp), Unsweetened Cocoa Powder (1 tsp), and Fine Salt (1/2 tsp).

step 1 In a bowl, whisk together Sweet Glutinous Rice Flour (150 g), Granulated Sugar (4 Tbsp), Unsweetened Cocoa Powder (1 tsp), and Fine Salt (1/2 tsp).

step 2

Slowly pour in the cold Coffee (240 mL) and whisk until smoothly combined.

step 2 Slowly pour in the cold Coffee (240 mL) and whisk until smoothly combined.

step 3

Cover with plastic wrap, leaving space for steam to escape, and heat in a microwave oven for 1½ minutes.

step 4

Unwrap and work the dough with the back of a wooden spoon. Smash and stretch the dough until it gets thick, sticky, and cohesive.

step 4 Unwrap and work the dough with the back of a wooden spoon. Smash and stretch the dough until it gets thick, sticky, and cohesive.

step 5

Cover again and microwave for another 1½ minutes.

step 6

To make the truffles, pour boiling Heavy Cream (120 mL) into the Bittersweet Chocolate (60 g) with the Fine Sea Salt (1/4 tsp) and Rum (2 tsp). Stir to combine and melt the chocolate. Allow to set in the refrigerator for about an hour.

step 6 To make the truffles, pour boiling Heavy Cream (120 mL) into the Bittersweet Chocolate (60 g) with the Fine Sea Salt (1/4 tsp) and Rum (2 tsp). Stir to combine and melt the chocolate. Allow to set in the refrigerator for about an hour.

step 7

Unwrap and stretch/beat the dough again for about 3-5 minutes.

step 7 Unwrap and stretch/beat the dough again for about 3-5 minutes.

step 8

On a surface dusted with wheat/corn starch or sweet rice flour, roll the dough into a long log shape.

step 8 On a surface dusted with wheat/corn starch or sweet rice flour, roll the dough into a long log shape.

step 9

Cut into 8 equal pieces. Flatten each piece, tuck a piece of truffle into the center.

step 9 Cut into 8 equal pieces. Flatten each piece, tuck a piece of truffle into the center.

step 10

Pinch to seal and flatten.

step 10 Pinch to seal and flatten.

step 11

Enjoy a delicious treat!

step 11 Enjoy a delicious treat!

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