Fruits Omochi

Ingredient

Method

Mochi skin: 150g glutinous rice flour (cap tiga gajah，different brand water may need to adjust accordingly) 30g corn starch 40g veg oil 50g icing sugar 175g water 2tbsp homemade light corn syrup Filling: 450-500g heavy cream 30-40g caster sugar 1/2tsp salt Fruits such as orange, mangoes and dragon fruit cut into diced Anti-stick hand powder： Cook glutinous rice flour over low heat until light brown.

1. Pour glutinous rice flour, corn starch, icing sugar and vegetable oil into a large bowl. Then, pour half of the water and mix it well. Add bit by bit of remaining water and stir to check the batter become reach the correct consistent by checking: there will appear lines using the eggbeater during stirring, but when you lift up the eggbeater, it will disappear quickly. *A batter that is too thick will cause the strong elastic skin hard to roll out; a batter that is too thin will be too sticky to roll. 2. Boil the water, then steam the batter on medium-high heat for 20-30 minutes until translucent. Tested by: Use chopsticks to open the dough, and there is no white batter inside is indicate fully cooked.  3. Remove from heat, quickly add light corn syrup (avoid skin turns hard in the few days and more elastic) stir in the same direction with chopsticks. 4. While hot, peel the dough out and seal tightly it in plastic wrap, let it cool and set aside.  5. Filling: Beat all ingredients until hard peak form. Divide into two. First mix with crushed Oreo and another remain as plain cream. Chill and set aside. 6. Divide the glutinous rice dough into small dough of about 30g, round it. You can use gloves help avoid the dough stick on your hand so that can reduce the use of hand powder. Sift the cooked glutinous rice flour on the tray and place the mochi on top. 7. Flatten the dough and roll it with a smooth rolling pin to expand the skin to form a 3-4mm thick skin.  8. Put the skin in a small bowl, for fruits: 1tbsp of whipped cream into the middle on the skin, put diced fruit, then 1/2tbsp of whipped cream; for Oreo: 2tbsp Oreo cream directly in the middle. Stack  up diagonally and slowly wrap it, being careful not to touch the whipped cream, otherwise it will not stick together. Finally, pinch and seal the seam tightly, remove extra skin after seal. Apply some cooked glutinous rice flour in the bottom. Chill for 2 hours before served.