Golden Phoenix Mochi Towers with Lychee Pearls

Instructions

1. 1

   In a large saucepan, combine glutinous rice flour, granulated sugar, and water. Whisk until smooth, ensuring no lumps remain.

2. 2

   Heat the saffron threads in a very small amount of warm water for 5 minutes to infuse their color and aroma. Strain the saffron water and add it to the mochi mixture.

   ~5 min
3. 3

   Cook the mochi mixture over medium-low heat, stirring constantly with a whisk or wooden spoon, until it thickens and becomes translucent and elastic. This will take approximately 15-20 minutes.

   ~20 min
4. 4

   Once the mochi is cooked, stir in the rosewater and edible gold dust. Transfer the mochi to a lightly oiled bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and let it cool slightly for 10 minutes.

   ~10 min
5. 5

   While the mochi cools, prepare the lychee mousse. Bloom the gelatin powder in 25ml of cold water for 5 minutes. Gently warm the lychee puree in a small saucepan, but do not boil.

   ~5 min
6. 6

   Add the bloomed gelatin to the warm lychee puree and stir until completely dissolved. Remove from heat and let it cool to room temperature.

7. 7

   In a separate mixing bowl, whip the heavy cream using a stand mixer until stiff peaks form. Gently fold the cooled lychee and gelatin mixture into the whipped cream until just combined.

   ~10 min
8. 8

   Lightly dust a clean work surface and your hands with powdered sugar. Knead the slightly cooled mochi dough for 2-3 minutes until smooth and pliable. Be careful not to overwork it.

   ~3 min
9. 9

   Divide the mochi dough into 6 equal portions. Flatten each portion into a disc of about 4 inches in diameter, making the center slightly thinner than the edges.

   ~5 min
10. 10

    Place a generous spoonful of lychee mousse in the center of each mochi disc. Carefully gather the edges of the mochi dough around the mousse to enclose it, pinching to seal.

    ~10 min
11. 11

    Gently shape each mochi pouch into a neat tower or dome. Place each mochi tower on a piece of parchment paper to prevent sticking. Allow to chill in the refrigerator for at least 1 hour to firm up.

    ~60 min
12. 12

    For serving, dust lightly with additional powdered sugar if desired. You can pipe a small decorative swirl of leftover lychee mousse on top using a piping bag with a star tip for an elegant finish.

    ~5 min