Pink Cream & Jelly Mochi 

Ingredients (8–10 pieces)

For the Mochi Dough

• 1 cup glutinous rice flour (mochiko)

• 1/4 cup sugar

• 1 cup milk (or water)

• 2–3 drops pink food coloring

• 1–2 tbsp cornstarch or potato starch (for dusting)

For the Whipped Cream Filling

• 1 cup heavy whipping cream

• 2 tbsp sugar

• 1/2 tsp vanilla extract

For the Fruit Jelly Core

(Choose one: strawberry, peach, lychee, grape, or mixed fruit)

• 1 cup fruit juice or purée (pink-colored preferred)

• 2 tbsp sugar (optional)

• 1 tbsp lemon juice

• 1 tbsp gelatin powder or 2 sheets gelatin

For Decoration (Optional)

• Pink whipped cream flowers

• Edible sakura petals

• Small mint leaves

Instructions

1. Make the Fruit Jelly Core

1. Heat fruit juice, sugar, and lemon juice in a saucepan.

2. Add gelatin and stir until fully dissolved.

3. Pour into a small mold or shallow tray.

4. Refrigerate 1–2 hours until firm.

5. Cut into small cubes or scoop into balls.

2. Make the Whipped Cream

1. Whip heavy cream, sugar, and vanilla until stiff peaks form.

2. Chill in the fridge until ready to use.

3. Make the Mochi Dough

1. Mix glutinous rice flour, sugar, milk, and pink food coloring in a heatproof bowl.

2. Cover loosely with plastic wrap.

3. Microwave for 2–3 minutes total, stirring halfway (or steam for 15 minutes).

4. The mochi should become sticky, glossy, and fully cooked.

5. Dust a working surface with cornstarch.

6. Transfer mochi dough and let cool slightly.

4. Shape the Mochi

1. Cut the mochi dough into equal portions (8–10 pieces).

2. Flatten each piece into a round disc using cornstarch to prevent sticking.

3. Add a spoonful of whipped cream in the center.

4. Add a cube of fruit jelly on top of the cream.

5. Carefully wrap and pinch the mochi edges together to seal.

6. Shape into smooth balls.

5. Decorate

1. Pipe small sakura-shaped cream flowers on top.

2. Add edible petals or mint leaves for aesthetic.

6. Chill & Serve

• Chill for 30 minutes before serving to firm up the cream and jelly.

• Best enjoyed cold.

Tips

• Freeze whipped cream drops beforehand for easier wrapping.

• Keep hands dusted with cornstarch at all times.

• Use a very soft whipped cream to match the “cloud-like” texture.