Homemade Blueberry Compote Mochis (gluten-free, dairy-free, vegan)
Homemade Mochi Obssession with Blueberry Compote as Fillings! How amazing does that sound? Fully vegan, gluten-free and dairy-free. Many of the mochis out there in shops are made with cow's milk, added preservatives and very high in sugar. Hence, that is why I prefer to have them homemade so that you can adjust the sweetness as well as making sure that it is fresh at all times! In fact, making mochi at home taste much softer, fluffier, chewy and less sweet. The important tip here is to knead your mochi dough before wrapping up with fillings, I usually knead mine for about 3-4 mins for better elasticity, adding to the chewiness. A lot of recipes on the internet ask to either steam it or place it in the microwave to cook but I am not a big fan of microwaving and do not have a steamer. The best option in my opinion is in a pot on the stove. Quick, efficient and get the job done. Easy.
Now here are the ingredients:
3/4 cup glutinous rice flour
1/2 cup of organic sugar
3/4 cup of water
1/2 cup potato starch/ sweet potato starch for dusting and kneading purposes
1 cup of frozen blueberries
1/4 cup of organic sugar
1/4 cup of water
Serving: 6-7 medium-sized mochis
Simmer filling ingredients in pot for about 20-30 mins until a puree is formed. Mash the blueberries while stirring with a ladle. Let it cool while you prepare the mochis. Take a new pot and add in the mochi ingredients excluding the potato starch. Heat over medium heat. Stir well for about 1-2 mins max. The mixture will become whitish, sticky and thick, you will start to see the dough pulling away from the pot, which also means that it is ready to remove from heat.
Dust your tabletop or large plate with potato starch and place the ready mochi dough on top. Let the dough rest for about 6-8 minutes before working to knead it. By letting it rest, you are letting the dough firm up and become slightly more elastic which is easy to work with. Start to knead the dough by folding it over and over again, until the skin become smooth and no lumps in sight. Do this for 4-5 mins. Make sure to dust your hands with potato starch to prevent sticking.
Flatten the dough with a height of 5-7cm and slice the dough into 7 parts. flatten the small pieces further and place a spoonful of blueberry compote and start wrapping into a ball. Snip the edges tight to prevent spillage. Repeat until the dough is used up. Let the mochi balls cool completely for about 1 hour before serving. Can only be kept for 24 hours.
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