Mochi filled with Glinitzer’s Coconut-Almond Nougat
Great balls of Mochi!!
Before The Charmed Cupcake was ever born I made these delicious mochi balls once and they turned out really well. At that time I filled them with a sweet potato-mung bean mix. Since then I have not made mochi as they are a bit of work but once done you are rewarded with balls of sweetness 😉
Of course you can buy ready made ones but it’s just so much better when you make them yourself as you can experiment with the filling.
For those of you who do not know what mochi is, it is a Japanese soft and chewy dumpling made of rice flour and coconut milk. Mochi can be flattened and wrapped around jam, fruit, bean paste and even ice cream to make a sweet dessert.
When I received the coconut-almond nougat from Glinitzer’s Wiener Salon, I knew straight away they were going into mochi balls.
Mochi does take a bit of time to make as there are different steps involved but soldier on and you will be rewarded.
This is not the traditional way of making mochi but more of a home cooking method which will give you a very similar result.
Coconut-Almond Nougat Mochi
100 grams Glinitzer’s coconut-almond nougat cream
1 cup desiccated coconut
2 cups glutinous rice flour *
extra glutinous rice flour for rolling (see note)
1/2 cup cornstarch/cornflour
4-5 tablespoons condensed milk
1 cup hot water
1 tablespoon vegetable oil
Food colouring (optional)
2 cups desiccated coconut
*Glutinous rice flour is available from Asian or specialty grocery stores
Note: I used in total 280 grams of glutinous rice flour, this includes the 2 cups
1. As the nougat cream is quite soft, place nougat cream in a piping bag or a zip lock bag. Snip off the corner creating only a small tip than pipe small amounts on a tray lined with grease proof paper. You should have approximately 23 little mounds.
2. Place the tray in the freezer for 5-10 minutes to firm them up.
3. Once firm you can start rolling. To do this place some desiccated coconut in your hand and start rolling the nougat. The warmth of your hands will slowly melt the nougat so work fast and just keep adding more coconut to your hands so that they don’t stick.
4. If you feel the nougat is too soft, place them back in the fridge or freezer to firm them up.
5. Place all the nougat balls on a tray lined with grease proof paper and refrigerate till you are ready to use them. It is much easier to fill the mochi when they are cold and solid.
1. In a large mixing bowl, mix together the 2 cups of glutinous rice flour and cornstarch.
2. Pour in boiling hot water and stir rapidly to mix.
3. Add in condensed milk and oil, mix well and knead to form a soft dough. At this stage the dough will still be warm.
4. Using the extra glutinous rice flour, dust the surface before turning the dough out.
5. The dough will be quite moist and sticky so add more glutinous rice flour as you knead. Keep adding extra glutinous rice flour till the dough is soft and smooth.
6. Using a bread scraper or knife divide the dough in half. Continue dividing each half into half till you have about 32 equal pieces. They should be slightly bigger than the nougat balls.
7. Cover the mochi with a damp cloth on a lightly floured surface while you start to roll and fill.
How to fill and roll mochi
1. Have extra glutinous rice flour ready. Prepare a lightly floured (using glutinous rice flour) tray and a damp cloth.
2. Take the prepared nougat filling out of the fridge.
3. Dust your hands with glutinous rice flour.
Now there are two ways you can roll the mochi:
4. Take a piece of mochi and roll it into a ball. If they are still sticky, use a bit of glutinous rice flour and knead slightly.
- Method 1: Flatten the ball and place the nougat filling in the middle, gather the sides up and close off. Roll into a smooth ball ensuring there are no cracks.
- Method 2: Do not flatten the ball and push the nougat into the center. Do not push too hard as you do not want to break the dough. Slowly and carefully roll the sides up to encase the nougat till it is fully closed. Roll in between the palm of your hands to form a smooth ball free of cracks.
5. Place filled mochi ball on prepared tray making sure they are covered at all times with the damp cloth as you work. If they are not covered they will dry out.
6. I didn’t have enough filling for all the dough so I just divided the left over dough into smaller balls and rolled them plain. After they were cooked I rolled them in a crumb mix I made of bread crumbs, ground almonds, sugar. Alternatively you can just roll them in coconut, ground nuts or what takes your fancy.
How to cook mochi
You can either steam or boil mochi. I prefer the boiling method but it is all personal preference.
1. Get you work area ready on your stove top. Medium pot of water, large bowl filled with desiccated coconut, plate and slotted spoon.
2. Bring pot of water to the boil then turn it down to a medium constant rolling boil.
3. Drop in about 4 – 5 mochi, try not to over crowd the pot. No need to stir, they are ready once they float to the surface.
4. Scoop the cooked mochi out and immediately roll in the desiccated coconut. Do not leave them to cool as the coconut will not stick.
5. Place coated mochi onto a plate.
6. Continue cooking till all mochi are done.
You may serve the mochi immediately after cooking as a dessert or snack. They will be lovely and soft and the nougat will ooze out so becareful when you bite into it.
You may also serve them at room temperature but they will be more chewy.
If you don’t eat them immediately then what I like to do is reheat them in the microwave for approximately 10-15 seconds, they will be deliciously warm and soft.
Storing and freezing suggestions
1. Store them in an air tight container or in a bowl covered with cling wrap at room temperature. They will last for a couple of days.
2. I would not recommend refrigerating the cooked mochi as they will go hard.
3. You can freeze the mochi but this must be done before they are cooked. To freeze the mochi, lightly dust each mochi with glutinous rice flour, wrap each mochi with cling wrap and put into a freezer bag or container. To cook the frozen mochi simply bring water to the boil and cook the frozen mochi as the above method, by dropping them into boiling water. They are ready when they surface to the top.
The mochi dough is not sweet at all. I used 5 tablespoons of condensed milk but because you keep adding flour as you knead it dilutes the sweetness. It is up to you how sweet you want to make your mochi and depending on the filling you use.
The coconut-almond nougat from Glinitzer gave these mochi just the perfect sweetness combination along with the desiccated coconut coating.
In the below photo in the background you can see the extra mochi balls which I rolled plain. Once they were cooked I rolled them in a crumb mix of breadcrumbs, ground almonds and sugar. You can practically roll them in anything you fancy: ground nuts, coco powder, icing sugar – the possibilities are endless.
Cute white, fluffy, chewy mochi.
Scrumptious sweetness in a ball.
Glinitzer’s Wiener Salon is based in Vienna, Austria and all their nougat creams are handmade.
They are vegan, lactose free and gluten free.
The flavours include: Coconut-Almond cream nougat, Hazelnut nougat, Almond nougat and Pistachio nougat.
Their website is in German but they can respond in English so send them an email if you have any questions.
Here are a few Glinitzer mochi variations you can try:
Hazelnut nougat filling rolled in finely grounded hazelnut meal with mochi coated in finely crushed hazelnut and light fine brown sugar.
Almond nougat filling rolled in finely grounded almond meal with mochi coated in finely crushed toasted almond and icing sugar.
Pistachio nougat filling rolled in finely grounded pistachio meal with mochi coated in finely crushed pistachio and coco powder.
Have you eaten or made mochi before?
I would love to read about your mochi experience.
Stay tuned for more Glinitzer nougat creations from me.