Spicy Salted Caramel & Chili Mochi Pearls

Instructions

1. 1

   In a mixing bowl, combine glutinous rice flour and 50g of granulated sugar. Gradually whisk in 200ml of water until a smooth batter forms.

   ~5 min
2. 2

   Pour the batter into a heatproof bowl and steam over simmering water for 20 minutes, or until the batter is translucent and cooked through. Alternatively, microwave on high power in 1-minute intervals, stirring between each interval, until cooked.

   ~20 min
3. 3

   Once cooked, transfer the hot mochi dough to a clean surface lightly dusted with cornstarch. Knead the dough using a silicone spatula or gloved hands until smooth and elastic. Add more cornstarch if it's too sticky, but do so sparingly.

   ~5 min
4. 4

   In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until it melts and begins to caramelize, about 5-7 minutes.

   ~7 min
5. 5

   Carefully pour in the heavy cream (it will bubble up). Stir until the caramel is smooth. Add the soy sauce, chili flakes, and salt. Simmer for another 2-3 minutes until slightly thickened.

   ~3 min
6. 6

   Let the salted caramel chili sauce cool slightly. While the sauce cools, roll small portions of the mochi dough into small balls (about 1 inch in diameter).

   ~10 min
7. 7

   In a wok or a large non-stick skillet, heat the salted caramel chili sauce over low heat. Gently add the mochi pearls, ensuring they are coated in the sauce. Cook for 5-7 minutes, stirring gently, until the mochi pearls are slightly toasted and the sauce has thickened to a glaze.

   ~7 min
8. 8

   Remove the mochi pearls from the heat and place them on a parchment-lined baking sheet or a cooling rack to cool slightly. They should be slightly sticky.

   ~5 min
9. 9

   Serve warm or at room temperature.