Papaya Mochi

Ingredients (makes 10-12):

• 75 grams ( 1/4 cup) Taro tapioca balls
• 136 grams (1 cup) glutinous rice flour
• 28 grams ( 1/3 cup) papaya powder
• 21 grams (1/4 cup) sweet red beans
• 50 ml (1/4 cup) fructose
• 75ml (3/4 cup) water
• corn starch

Instructions:

1. Simmer 75 grams ( 1/4 cup) Taro tapioca balls for ~20 mins (stir regularly to avoid the pearls sticking together) - once ready, strain the pearls and let it rest in the pot until ready to use (optional: add fructose/honey for a bit of sweetness)
2. Add 136 grams (1 cup) glutinous rice flour, 28 grams ( 1/3 cup) papaya powder & 50 ml (1/4 cup) fructose to a bowl and mix well
3. In a separate bowl, mash 21 grams (1/4 cup) sweet red beans (optional: add 1/2 mashed red beans to the flour mixture, otherwise set it aside to use as a filling for the mochi)
4. Add 75ml (3/4 cup) of water to the flour mixture and mix well
5. Microwave the mixture for 90 secs (or until dough-like)
6. Knead the dough until it becomes smooth and elastic
7. Dust some cornstarch onto a mat
8. Divide dough into small portions and shape them into balls
9. Flatten each ball with your palm and place your filling of choice in the centre (we used mashed red beans & golden pearls)
10. Carefully fold the edges inwards and seal the ball (tip: if using ice-cream for the filling, cling wrap the mochi once it’s been sealed and place in the freezer)
11. Roll the ball in some cornstarch and place on a patty pan
12. Repeat the process until all the dough has been used
13. Serve & enjoy !

Recipe from @asdfghjklcn_eats
Video: https://www.instagram.com/reel/CsqTR5zAcvB/?utm_source=ig_web_copy_link&igshid=MmJiY2I4NDBkZg%3D%3D