How to make Vegan Chilli Chocolate Mochi

BY FOODACIOUSLY

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If you're looking for a new and exciting filling for your next mochi, try our spicy chilli chocolate paste, made with dates and dark chocolate.

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Wrap it into the soft mochi rice dough and get ready to savour this deliciously chewy Japanese treat.

allergyfree
vegan
lowcalorie
lowfat
lowcarbs
Step 1

Soak the dates in hot water for 2 hours. Drain them and blend them with cocoa e chilli powder into a paste.

Step 2Part 1

Add melted chocolate to the date paste and mix well. Then, let it harden at room temperature.

Step 2Part 2

Shape the chocolate dough into 10 balls.

Step 3

Mix glutinous rice flour, icing sugar, and water in a pot.

Step 4

Warm the mixture over low heat. When it starts to thicken, cook it for 5 minutes, stirring it vigorously, until you have a smooth and stretchy dough.

Step 5Part 1

Transfer the mochi dough onto a worktop dusted with corn starch. Then, dust it with some starch to make it less sticky.

Step 5Part 2

Pinch off a small handful of dough and shape it into a ball.

Step 6Part 1

Flatten one ball into a thick disc and brush off excess starch on both sides.

Step 6Part 2

Then, place the chocolate ball in the centre of the disc.

Step 7Part 1

Pull the edges of the dough towards the centre and over the filling, pinching them together at the top.

Step 7Part 2

Repeat for the other sides of the dough wrapper as you would do for a dumpling, pinching them at the top.

Step 8Part 1

Then, hold the mochi in your hand and keep pinching the dough together while you twist the mochi to make a tight ball.

Step 8Part 2

Finally, flip the mochi seam-side down and lightly press it into a dome shape.

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