Preparation of the recipes

Mochi Skin

• 1

  Pour glutinous rice flour into a pot. Heat on induction cooker on low heat for 2-3 mins or until glutinous rice flour is hot.

• 2

  Weigh corn starch, sugar, and whole milk into the pot with glutinous rice flour. Mix well.

• 3

  Sieve to remove any lumps.

• 4

  Transfer to bowl, wrap with cling wrap, and steam on high heat for 25 mins

• 5

  Remove from the stove after 25 mins. Add butter and mix well until all butter is well absorbed into the mochi skin.

• 6

  Divide skin into 8 equal portions and roll into thin skin.

Whipped Cream

• 1

  Pour whipping cream and sugar into a stand mixer bowl.

• 2

  Whip on high until stiff peaks form.

• 3

  Transfer to a piping bag. Store in the refrigerator before use.

Assemble

• 1

  Place mochi skin in a circular mold or bowl, leaving 5-8mm skin for sealing of mochi later.

• 2

  Pipe in whipped cream, about 1/3 from the brim.

• 3

  Place Water Chestnut Popping Boba (PL-01), about 10-12g.

• 4

  Fill up with whipped cream.

• 5

  Pinch the excess skin together to seal. Sprinkle with some glutinous rice flour to prevent sticking.

• 6

  Place in refrigerator for at least 10-20 mins before consumption.