If you've been following along with me, you know that I made my first attempt at Mochi the other day, without much success. Turned out I was right, it was the flour. I still can't find the Mochiko flour, but I did stop by one of the local Asian markets and picked up a bag of Glutinous Rice Flour. What I used the first time was a Sweet Rice Flour, which was how the Mochiko was described.
When I first thought to make this version, I assumed it had been done a million times already, but in looking online, maybe not! I found a few instances where Mochi was sandwiched between graham crackers and chocolate in place of the marshmallows in s'mores, but not filled Mochi (Daifuku really - I think the shell is technically the Mochi, and the filled piece as a whole would be Daifuku) using chocolate and graham crackers inside. It seemed like a no-brainer to me, since Mochi is a marshmallow-like substance already.
FILLING :
6 oz heavy cream
6 oz good milk chocolate
1 sleeve graham crackers, crushed
MOCHI :
1 1/2 c glutinous rice flour
1 1/2 c super fine sugar
2/3 c warm water
1 t vanilla
cornstarch for dusting
For the filling, bring the cream just to a boil, being careful not to scorch it if you're doing it on the stove. Pour it over the chocolate and stir until smooth, then stir in the graham crumbs. It's totally fine, maybe even better, if there are some actual graham "pieces" in the mixture. Refrigerate to set.
When you're ready to make your S'Mochis, you want to have the filling ready, so go ahead and roll it into small balls. If you have a small cookie scoop, that would probably work well. We don't have a small one, so I was going to use a tablespoon measuring spoon, but it just bent on me since my filling has been in the fridge for a few days. I ended up just scooping some out with a regular tablespoon and rolling it into a ball. I lined them up on a piece of waxed paper for easy clean-up later.
Once those were in place, I went ahead and switched gears to make the Mochi. I have been looking for a while now, but can't find super fine sugar in my area, so I ran some regular sugar through the food processor. I don't know how much of a difference it made either way, but I did it anyhow.
Almost every recipe I looked at called for microwaving the Mochi in a shallow dish of some sort. Since we have an 11" pie plate, I opted to use that. Stir together the rice flour, sugar, warm water, and vanilla until smooth, then cover with plastic wrap (leaving a steam vent), and microwave for 3". Stir, then re-cover and microwave for another 2". THAT resulted in the shiny ball of dough I was hoping for the other day. Yay!
Also different from what I did the other night was that I formed the Mochi right in my hand. For my first attempt, I had coated my work surface with corn starch (most of the recipes I looked at called for potato or tapioca starch), patted out the Mochi, used a round cookie cutter to make discs and filled them with raspberry sorbet. It was much easier this way! I wore a pair of gloves, which made it easier to handle the Mochi since it was hot (I'm not always big on patience - wanna get right to it).
I picked up a pinch of cornstarch and rubbed it over my gloved hands, then pinched off a blob of the Mochi and flattened it my palm, then stretched it out like a little piece of pizza dough. With the Mochi in one hand, I placed a ball of the ganache in the center and used the other hand to pinch the Mochi around it, then rolled it between my palms to sort of smooth it out. I think it made 20 in all. Sweet, smooshy little balls of fun.
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