Gochujang Caramel Mochi Bites

Instructions

1. 1

   In a mixing bowl, combine the glutinous rice flour and water. Whisk until smooth, ensuring no lumps remain.

   ~5 min
2. 2

   Pour the mixture into a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and becomes translucent and sticky, resembling mochi dough. This should take about 8-10 minutes.

   ~10 min
3. 3

   Transfer the mochi dough to a surface lined with parchment paper. Let it cool slightly for about 10 minutes until it's cool enough to handle.

   ~10 min
4. 4

   While the mochi cools, prepare the gochujang caramel. In the same saucepan (rinsed), combine the granulated sugar, brown sugar, butter, and gochujang. Cook over medium heat, stirring constantly, until the sugar melts and the mixture starts to bubble and thicken into a caramel sauce.

   ~7 min
5. 5

   Whisk in the cornstarch until fully incorporated. Continue to cook for another 1-2 minutes until the caramel sauce has a glossy finish.

   ~2 min
6. 6

   Once the mochi dough is cool enough to handle, cut it into small, bite-sized pieces using a knife or kitchen shears. Alternatively, you can roll it into small balls.

   ~5 min
7. 7

   Dip each mochi bite into the warm gochujang caramel sauce, ensuring it's well coated. Place the coated mochi bites onto a baking sheet lined with parchment paper.

   ~3 min
8. 8

   Sprinkle with toasted sesame seeds for garnish. Allow the caramel to set for a few minutes before serving.

   ~3 min