• Prep Time 20 minutes
  • Cook Time 35 minutes
  • Serving For 20 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • For Mochi Skin:
  • 30g Wheat Starch
  • 150g Glutinous Rice Flour
  • 40g Fine Sugar
  • 10g Cooking Oil
  • 280g Water
  • Cream Cheese Mixture:
  • 400g Anchor Cream Cheese (Thawed)
  • 30g Castor Sugar
  • Other Ingredients:
  • 200g Red Bean Paste
  • 200g Pandan Lotus Paste
  • 200g Dauyong Paste
  • 40 slices White Bread
  • 30g All Purpose Flour
  • 50g Water
  • Whipped Cream:
  • 100g Anchor UHT Whipping Cream
  • 18g Icing Sugar


    For Mochi Skin:
  1. In a bowl, mix all ingredients until well combined.
  2. Pour into a greased tray and steam over medium heat for 30 minutes.
  3. Take out from steamer & let it cool.
  4. Cream Cheese Mixture:
  5. Thaw the cream cheese at room temperature for 30 minutes.
  6. In a bowl, place the thawed cream cheese with castor sugar.
  7. Mix well using a hand blender or by simply using a fork, set aside.
  8. To Assemble:
  9. Remove the white bread crust.
  10. Place 1 slice of white bread on a chopping board.
  11. Then add 30g of flatten paste on the centre the bread.
  12. Next add 20g of cream cheese mixture.
  13. For the last layer of filling, add 30g of pre-cut steamed mochi.
  14. In a small bowl, add flour & water. Mix with spoon, this will act as glue between the breads.
  15. Brush each side of the bread with the liquid flour mixture (glue).
  16. Cover with another layer of trimmed white bread.
  17. Seal by slowly pressing the side of the bread using a fork.
  18. Deep-fry for around 3 minutes or until both sides turns golden brown.
  19. Serve it with a bowl of sweetened whipped cream. Enjoy!
  20. Note: All flavoured paste can be purchased at bakery ingredients store.

You may also like

Leave a Reply

Your email address will not be published.