Dulce de Leche Mochi

Recipe

Dulce de Leche Mochi

Creamy Caramel Delight: Dulce de Leche Mochi

4.6 out of 5

In the realm of Japanese cuisine, we present a delightful fusion of flavors with our Dulce de Leche Mochi. This traditional Argentinian sweet treat meets the delicate and chewy texture of Japanese mochi. Indulge in the creamy caramel filling wrapped in a soft rice dough, creating a harmonious blend of cultures in every bite.

Jan Dec
Dessert› Dulce de leche
Cuisine of the Americas› South American cuisine› Argentinian cuisine
Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

30 minutes

Cooking time

2 minutes

Total time

32 minutes

Yields

Makes approximately 12 Dulce de Leche Mochi

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free, Nut-free, Soy-free, Halal

Allergens

Milk

Not suitable for

Vegan, Dairy-free, Egg-free, Paleo, Keto

Ingredients

While the original Argentinian Dulce de Leche is typically enjoyed as a spread or filling, we have transformed it into a luscious filling for Japanese mochi. The traditional Argentinian caramel flavor remains intact, but the texture and presentation have been adapted to suit the Japanese culinary style. We alse have the original recipe for Dulce de leche, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 120 kcal / 502 KJ
  • Fat (total, saturated): 2g, 1g
  • Carbohydrates (total, sugars): 24g, 10g
  • Protein: 2g
  • Fiber: 0g
  • Salt: 0.1g

Preparation

  1. 1.
    In a microwave-safe bowl, combine the glutinous rice flour, sugar, and water. Stir until the sugar dissolves completely.
  2. 2.
    Cover the bowl with plastic wrap and microwave on high for 2 minutes.
  3. 3.
    Remove the bowl from the microwave and stir the mixture vigorously with a wooden spoon until it becomes a smooth dough.
  4. 4.
    Dust a clean surface with cornstarch and transfer the dough onto it. Knead the dough for about 5 minutes until it becomes elastic and pliable.
  5. 5.
    Roll the dough into a log shape and divide it into small portions, about 1 tablespoon each.
  6. 6.
    Flatten each portion of dough with your palm and place a teaspoon of dulce de leche in the center.
  7. 7.
    Fold the edges of the dough over the filling, sealing it completely. Roll it gently between your palms to form a smooth ball.
  8. 8.
    Repeat the process with the remaining dough and filling.
  9. 9.
    Dust the mochi balls with cornstarch to prevent sticking.

Treat your ingredients with care...

  • Glutinous rice flour — Ensure you are using glutinous rice flour specifically, as regular rice flour will not yield the desired chewy texture.
  • Dulce de leche — Use a high-quality dulce de leche for the best flavor and consistency.

Tips & Tricks

  • To prevent the mochi from sticking to your hands, lightly oil your palms before shaping the dough.
  • If you prefer a sweeter mochi, you can dust the finished mochi with powdered sugar before serving.
  • Experiment with different fillings such as matcha-flavored cream or red bean paste for a unique twist.

Serving advice

Serve the Dulce de Leche Mochi at room temperature to enjoy the perfect balance of soft mochi and creamy caramel filling.

Presentation advice

Arrange the Dulce de Leche Mochi on a beautiful Japanese ceramic plate, garnished with a sprinkle of powdered sugar and a drizzle of dulce de leche for an elegant touch.

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