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1
Weigh 50 g of cream cheese.
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2
Put in a heatproof container.
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3
Chop the white chocolate, and put into a heatproof container.
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4
Melt in a double boiler heated to about 50C.
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5
Carefully mix so that the hot water doesn't get into the bowls.
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6
Remove from the double boiler when mixing to be safe.
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7
Add the white chocolate to the cheese that has been mixed to a smooth texture, and mix.
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8
Add in 3 batches and mix.
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9
Transfer to a sheet of non-stick parchment sheet, and divide into about 6 portions.
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10
Chill for about 10 minutes in the refrigerator.
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11
When the dough has cooled and set so it can be handled easily, form it into balls.
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12
Return to the refrigerator.
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13
Next, make the mochi dough!
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14
!
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15
Before making the mochi dough, mix the condensed milk and cocoa to make a paste.
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16
Cut the piece of pre-cut mochi into 8 to 16 pieces with a knife.
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17
Place in a heatproof dish, and add the sugar and water.
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18
Cover lightly with plastic wrap.
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19
Heat for 30 seconds in a 500 W microwave.
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20
Remove, and mix well with a rice paddle, etc.
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21
Cover with plastic wrap again, and microwave.
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22
After mixing the dough that has been heated twice, add the condensed milk and cocoa paste prepared in Step 7.
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23
Mix well.
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24
Heat one last time (3rd time).
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25
After heating, mix the mochi dough and it's ready.
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26
Now it's time to form the balls!
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27
!
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28
Spread cocoa powder on a sheet of non-stick parchment paper.
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29
Prepare a dry and clean brush.
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30
Finish this step while heating the mochi dough if possible.
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31
Drop the Step 11 mochi dough onto the cocoa prepared in Step 12.
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32
Using the brush, coat the tops well with cocoa powder.
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33
Divide into 3 portions and form into circles.
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34
Brush cocoa to places that doesn't have cocoa, and brush off the excess.
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35
When the mochi dough as cooled slightly (about 5 minutes) place the dough in your hand, and put a piece of cheese chocolate on top...
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36
Using your other fingers, pinch and wrap.
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37
Tug the sticky mochi dough from underneath and press the seams together.
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38
When the ends are secured, brush cocoa powder on the sticky places
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39
Double the mochi dough (use two pieces of pre-cut mochi) to make 6 pieces of the same flavor.
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40
Here, I made cocoa flavor with one piece, and matcha flavor with the other.
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41
Mix 1/2 teaspoon matcha into the condensed milk to make a paste.
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42
Mix into the mochi dough that has been heated twice.
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43
Microwave again.
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44
For the matcha version, coat with katakuriko.
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45
Make 3 pieces in the same way as the cocoa dough.
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46
Prepare a different brush from the one used for the cocoa version.
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47
After wrapping the balls, coat the entire surface with katakuriko, and brush off any excess.
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48
Brush with matcha to finish, and they are ready.
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49
Cocoa mochi from the side.
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50
Matcha mochi from the side.
