Yuzu & White Chocolate Mochi Delight

Instructions

1. 1

   In a saucepan, combine glutinous rice flour, granulated sugar, and water. Whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent, about 10-15 minutes. This forms the mochi dough.

   ~15 min
2. 2

   Transfer the mochi dough to a lightly greased mixing bowl. Cover with plastic wrap and let it cool slightly for about 10 minutes.

   ~10 min
3. 3

   While the mochi dough cools, prepare the filling. Melt white chocolate chips with heavy cream in a small bowl over a double boiler or in the microwave in 30-second intervals, stirring between each. Stir in yuzu juice and yuzu zest until smooth. Chill the ganache in the refrigerator until firm enough to scoop, about 30 minutes.

   ~30 min
4. 4

   Lightly dust a clean surface and your hands with cornstarch. Divide the mochi dough into 12 equal portions. Flatten each portion into a small disc.

   ~5 min
5. 5

   Place a small amount of the chilled yuzu-white chocolate ganache in the center of each mochi disc. Carefully wrap the mochi dough around the filling, sealing the edges. Repeat with the remaining dough and filling.

   ~10 min
6. 6

   Lightly dust the finished mochi with powdered sugar. For a slightly firmer texture, you can briefly toast them in a dry, non-stick frying pan over low heat for 1-2 minutes per side, until slightly golden, but be careful not to melt the filling.

   ~5 min
7. 7

   Serve immediately or store in an airtight container at room temperature for up to 2 days. For longer storage, freeze and thaw at room temperature before serving.