Extra Soft Mochi: Cheesecake Filling

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[u-taste]

Ingredients
Mochi
122 g glutinous rice flour
31 g cornstarch
42 g granulated sugar
180 g milk
12 g unsalted butter
Cheesecake Filling
260 g cream cheese (softened)
120 g yoghourt
26 g granulated sugar
Instructions
In a clean bowl (microwave-safe), mix well glutinous rice flour, cornstarch, granulated sugar and milk until smooth. Sift once, cover it with microwave-safe plastic wrap, prick some holes on the plastic wrap, and steam until fully cooked (about 20-30 minutes). Or you can microwave it until fully cooked (about 3 minutes).
How to tell if it is fully cooked? -The batter turns into solid dough. You can find no floating flour liquid inside the dough. The color is translucent.
Transfer the dough into the stand mixer bowl, add in unsalted butter, and beat until well combined and dough becomes soft and stretchy. Scrape the dough out, wrap it with plastic wrap, and let it cool in the fridge for at least 1 hour.
Soften the cream cheese, add in sugar, and beat until smooth. Add in yoghourt and beat until smooth. Transfer into a piping bag, keep it cool in the fridge.
Dust the working surface and the dough with more cooked glutinous rice flour, so it won’t be too sticky. Divide the dough into 8 equal pieces, and roll them into 8 round flat sheets. Put in cheesecake filling, wrap it up, and put in a cupcake liner. Let them set in the fridge for 30 minutes and serve.

[CreativityWithAri]

That looks absolutely 𝔸𝕄𝔸ℤ𝕀ℕ𝔾 and 𝔻𝔼𝕃𝕀ℂ𝕀𝕆𝕌𝕊!! ❤ I'm getting hungry right now!

P. S. Thanks for posting the recipe!

[Sr.Voidbr]

Looks good! Probably going to do. Can you do strawberry mochi recipe?