Preparation of the recipes

Mochi Skin

• 1

  Add glutinous rice flour in 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

  Roll the skin into a rectangular shape, about 16cm In length with 8cm in width.

Cream Cheese Filling

• 1

  Add cream cheese, icing sugar and condensed milk in standing mixer.

• 2

  Mix on medium speed, until all ingredients are well combined.

• 3

  Add in drained Brown Sugar Jelly Ball(BIC-04), mix until evenly distributed.

• 4

  Transfer into pipping bag.

Assemble

• 1

  Pipe cream cheese filling onto middle mochi skin.

• 2

  Wrap the mochi skin by pinching the skin.

• 3

  Shape into rectangular shape with hand or mold.

• 4

  Place in freezer for at least 1 hour before consumption.

• 5

  Thaw for 5-10 mins before consumption or consumed immediately after slicing to 2cm thickness.