• Prep Time 80 minutes
  • Cook Time 40 minutes
  • Serving For 6 people
  • Difficulty Normal

Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Yuzu White Chocolate Filling:
  • 180g White Couverture Chocolate
  • 120g Anchor Cream Cheese (softened and whipped)
  • 120g Anchor Whipping Cream
  • 50g Yuzu Tea (Jam)
  • 90g Anchor Unsalted Butter, room temp
  • Popping Candy, as much needed
  • Mochi Skin:
  • 220g Anchor UHT Full Cream Milk
  • 60g Castor Sugar
  • 200g Glutinous Rice Flour
  • 1-2 drops Yellow Coloring (optional)
  • 50g Anchor Unsalted Butter, melted
  • Mint Leaf, garnish


    Yuzu White Chocolate Filling:
  1. Put white chocolate, whipped cream cheese in a heat proof bowl
  2. Bring Anchor Whipping Cream and yuzu to almost boiling. (bubble at the edge)
  3. Pour hot cream into the white chocolate mixture. Using the spatula, gently stir until the ganache is smooth.
  4. Then, add butter gradually and mix until homogenous.
  5. Wrap ganache with cling film, allow cooling before letting it set in a bowl in the chiller for 5 hours.
  6. Once it sets, portion the ganache to 20gm each, round them into a ball and coat each with some popping candy,
  7. Once done, chill them until needed. If ganache is too soft to handle, let it freeze for an hour and work in a cool environment.
  8. Making the mochi skin:
  9. In a bowl, add anchor milk, sugar, glutinous rice flour, yellow colouring mix well with a hand whisk then add in melted butter and whisk well.
  10. Coat a heatproof bowl with cooking spray, pour the glutinous rice mixture into the greased bowl, Cling wrap and steam it for 20mins or until fully cooked.
  11. When mochi dough is fully cooked and still warm to handle by hands, transfer to a silicon mat and knead till smooth. Subsequently, portion them into 40gm balls.
  12. Flatten out the dough into a disc with your fingers. Wrap the filling in, garnish with the mint leaves and serve. Best eaten on the day itself, enjoy!
  13. Tip: Can prepare some koh fun (glutinous rice flour) to dust as needed on the dough while wrapping if it’s sticky.

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