INGREDIENTS (6-8 pieces)
- 100g glutinous rice flour
- 25g sugar
- 150ml water
- cornstarch or potato starch
FILLING:
- 6-8 squers dark chocolate (60-70% cocoa)
- A pinch of chili powder or cayenne pepper
optional: tiny pinch of cinnamon or smoked paprika
INSTRUCTIONS:
- Prepare the filling: Melt the chocolate gently (microwave or doublr boiler). stir in a small pinch of chili powder. Taste-- add more only if you want extra heat. Let it cool slightly, then spoon small dollops onto parchment and chili until firm.
- Make the mochi dough: In a bowl mix glutinous rice flour, sugar and water until smooth.
- Cook the dough: Microwave: Heat 1 minute, stir, then heat another 1 minute until thick and translusent. Steaming: Steam for 10-12 minutes
- Shape: Dust a clean surface with cornstarch. Transfer the warm dough and let it cool slightly. Divide into equal pieces.
- Fill & seal: Flatten each piece, place a chili-chocolate filling in the center, pinch to seal and roll into a ball.
- Serve: Enjoy slightly warm for soft, melty center - or let set for fadgier bite.
TIPS:
- Start with very little chili (you can always add more next time)
- Dark chocolate balances the heat best.
- Store airtight; reheat 10-15 seconds for a gooey center
