Who here loves mochi?!!! I have always had a deep interest in Japanese culture and cuisine (expect to see some more Japanese recipes for 2015) so I just couldn’t resist creating my very own version of mochi, but I had to go the whole hog and opt for a YoSushi! style chocolate ganache filled mochi.
I absolutely loved these but sadly they do not keep, they dry out – you must consume these as soon as they have been made! f you don’t do not be tempted to put these into the fridge, store them at room temperature and give them a quick steam, and I mean a really quick one (30 seconds to 1 minute).
I tried 2 different methods of making my Paleo mochi; one by using a bain-marie and the other just by chucking it all into a pan. Both methods yielded a similar textured mochi and so I have gone for the easier and quicker method in my write up. I am going to be working on these for quite a while until I get my perfect mochi – I’m thinking I will give it a go with some xanthan or guar gum to see if this helps to retain the moisture and stretch. Fingers crossed! But don’t worry when you make these and eat them straight away they really are like the real thing!
I used 2 teaspoons of matcha green tea but if you’re new to it or don’t like things too bitter then just use 1 teaspoon. As it is getting cooked you don’t need to worry about using any high grade matcha. Look around for some specifically made for cooking. You can often find these in Chinese supermarket chains.
You’ll probably notice that my mochi were quite thick, you don’t have to do this you can make the dough thinner and make a more chocolatey filled mochi but I was trying to be all sensible and whatnot!
I have made a more authentic mochi in the past using lots of coconut sugar however this time I wanted to make something a bit healthier that I could indulge in on the weekends now that I am following the Bulletproof Diet! It’s a great way of getting some resistance starch into your diet and feeding your gut bacteria. To read more about resistant starch check out this link on Mark’s Daily Apple.
I hope you enjoy these chewy balls of chocolatey goodness as much as I do!
Makes: 10 medium mochi
Preparation Time: 15 minutes (plus 1 hour setting time)
Cooking Time: 20 minutes
For the Mochi:
2 cups tapioca flour
1/2 cup raw honey (or maple syrup)
1-2 tsp matcha
For the Chocolate Ganache:
100g good quality dark chocolate (85% cocoa solids plus – I used 90%)
100ml coconut milk
1 tbsp raw honey (or maple syrup)
1/4 tsp vanilla powder or 1 tbsp vanilla extract
- First make your ganache. Combine all of your ingredients for the ganache into a heatproof bowl and place over a bain marie, on a low heat. Heat until all of the ingredients have melted and begin to thicken.
- Remove from the heat and place into an airtight container. Leave to cool completely and until solid. Don’t put this in the fridge just leave it for around an hour and it will set enough to scoop out a fairly solid chunk.
- Start your mochi dough once the ganache has set. Combine all of the ingredients into a medium sized heavy bottomed pan on a low heat. Whisk the ingredients thoroughly and heat until warm. Be sure to whisk frequently!
- Once you start to feel a bit of resistance in the pan immediately remove it from the heat. Grab an electric handheld mixer and mix on a medium speed. Mix for about 2 minutes. Leave for a minute and then mix for another minute – repeat this process twice.
- By now you should have an incredibly sticky dough. To test if it is ready pinch a small piece off between your fingers, press into some tapioca flour and if you can just about roll the dough off of your fingers then it is ready.
- Dust a work surface lightly with some tapioca flour. Scrape out the dough onto the surface.
- Begin to knead the dough as you would bread – fold in the corners and press away the dough from your body, turn over and repeat. Keep doing this until you have a nice stretchy dough.
- Roll into a sausage and divide into 10 pieces. Roll each piece into a ball.
- Take a ball and make an indentation with your thumb in the middle. Shape into almost a bowl shape making the ‘rim’ thinner than the base. Take about 1/2 tbsp of ganache and shape into a ball like shape. Place into the centre of your mochi ‘bowl’.
- Fold one set of oppostie edges over and then the other and pinch together firmly. Place mochi onto the surface with the sealed side down. Lightly dust with the tapioca flour and using both hands turn the mochi around into an even circular shape. Repeat until all mochi are filled and shaped.
- It is recommended that you consume these immediately to enjoy them at their best but if you are not eating immediately store in an airtight container at room temperature. To serve steam them briefly to regain some of the elasticity and chewiness but for no more than 1 minute.
M E Cheshier11th February 2015 at 8:21 am
Wow! These look and sound great!
greensofthestoneage11th February 2015 at 9:05 pm
Ahhh thank you so much! I love mochi!
M E Cheshier11th February 2015 at 9:06 pm
You are very welcome! 🙂
Iamnotsam16th March 2015 at 7:21 pm
I make something similar to these, but they do keep really well both before and after cooking. In fact, I keep a batch of the raw “dough” mix in the fridge at all times. This might be something you want to try out. We are not Paleo, but with severe food allergies we use a lot of Paleo recipes. I use Enjoy Life chocolate chips for the filling though, which aren’t Paleo. However, I imagine any chocolate mix or chips could be used. In fact, I use this recipe base to replace bread and I’ve stuffed them with lots of stuff: Nut butter and jam to replace PBJ’s and I add garlic and other seasonings to stuff with ground beef and onions. It’s very diverse and my kid loves them. They are very stretchy and chewy; reminding me of mochi ball ice cream. I actually found your recipe, b/c I was curious if tapioca is ever used to make mochi ice cream, as I want to try that next.
The recipe I use
1 cup of Natural Value canned coconut milk (without guar gum)
1 cup of tapioca starch
Directions: Mix egg with a whisk, add in milk whisking together thoroughly, and then add in tapioca starch; make sure to whisk well until all the lumps out (I use a hand blender with my whisk attachment). I use a ladle to scoop out the perfect size of mixture, which cook in a ceramic skillet on the stove-top on medium heat and then gently spread it out with the ladle to make a thin circular shape (like a small crepe). When it appears less ‘wet’ on top, I flip it to the other side and immediately place the chocolate chips in the middle, wrapping the sides like a present.
I store leftover raw mixture in a wide-mouth jar, but I’ve made a whole batch of “wraps” and stored in a container with wax paper separating them (reheat for a few seconds before stuffing). If raw mix is stored in a jar I do have to use a whisk to thoroughly mix it when taking it out of the fridge, as it settles.
greensofthestoneage17th March 2015 at 7:14 pm
Hi yes it would work fab with ice cream! I have used coconut milk in the past however I find the most authentic result comes from a large amount of coconut sugar. I have been making chocolate mochi for years now and they have always been perfect! Thanks for sharing your crepe recipe it sounds wonderful!
Kyle6th June 2016 at 9:11 pm
I have tried to make the mochi dough a couple times now and it keeps coming out super runny. It feels thick when mixing it but then after it turn off the mixer it still is soupy. I’ve tried using more tapioca flour / less water and it hasn’t helped. Any advice?