Subj : Pomegranate Stuffed Mochi To : All From : Ben Collver Date : Mon Oct 21 2024 09:20:03 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pomegranate Stuffed Mochi Categories: Desserts, Japanese Yield: 16 Servings 2 c Mochiko (glutinous rice - flour) 1 c Confectioner's sugar 2 c Water 1/3 c Corn starch or tapioca - flour; for rolling Pomegranate molasses; for -decoration (optional) 8 oz Parve whip cream 1 1/2 oz Instant vanilla pudding mix - (1/2 box) 1 c Pomegranate arils 3 tb Pomegranate juice; - up to 5 tb (optional) Preparation time: 30 minutes Cooking time: 90 minutes A modern dessert trend meets an ancient Jewish tradition. Add mochiko, confectioner's sugar, and water into a large, 6 qt, pot. On the stove top, heat the pot to the highest heat setting for a minute before lowering the temperature to medium. Continuously stir while cooking the mixture for another 9 minutes, or until a dense, glossy, and sticky dough forms. Turn off the heat. Generously dust your hands and a pastry mat (or a sheet of parchment paper that is big enough to fit a 11-1/2 x 17-1/4" cookie sheet) with the corn starch, then transfer the dough from the pot there. Working from the outside in, knead the mochi dough. It will be sticky so make sure to use plenty of corn starch. Imagine the mochi soaking up the corn starch. Roll out the dough to 1/4" thickness. When using a pastry mat, cut out 3" circles. Alternatively, cut 3x3" squares with a non-serrated knife. Move the mochi shapes onto a corn starch-dusted 11-1/2 x 17-1/4" cookie sheet and let them rest in a refrigerator for 30 minutes. Meanwhile, whip the whip cream for 5 minutes, or until stiff. Add the pudding mix, arils, and pomegranate juice. Stir with a spoon until everything is combined. Retrieve the mochi from the fridge. Taking one mochi shape at a time, scoop 1 to 2 ts of the pomegranate cream into the center. Fold the sides of the mochi dough over the cream. Pinch the ends together. Gently cup the mochi so it becomes a small bun but do not press on it too hard so as to avoid popping the cream out. Should the dough stick to your fingers, rub them in more corn starch. For ice cream mochi, freeze the filled mochi in a plastic container lined with parchment paper for at least 3 hours. The mochi may take a few minutes to unfreeze before serving. To enjoy them as cream mochi, let them rest in the fridge for one hour before serving. To fancy them up, drizzle them with pomegranate molasses and arils. Chag sameach! Recipe by Tamar Lea Hazout Recipe FROM: MMMMM .