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SWALLOW NEST  Strawberry Cream Cheese Mochi

SWALLOW NEST Strawberry Cream Cheese Mochi

Makes 14-16 mochis

Ingredients

For the mochi skin:

  • 200g fresh milk
  • 200g water
  • 140g glutinous rice flour
  • 60g white sugar
  • 12g of rice flour
  • 10g instant custard powder
  • 1 tbs Olive oil   

For the filling:

  • 1 pieces SWALLOW NEST
  • 120g fruit jelly or jam (strawberry, grape, etc)
  • 120g cream cheese, soften
  • 2 tbsp powdered sugar
  • ½ tsp almond extract

Cooking

For SWALLOW NEST

  • Soak SWALLOW NEST in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  • Shred the soaked SWALLOW NEST into smaller strands with your hands, and rinse with fresh water.
  • Prepare a double boiler by filling the external pot with water till it reaches half the height of the internal pot.
  • Place soaked SWALLOW NEST into the internal pot.
  • For each piece of SWALLOW NEST, add 30ml water.
  • Cover the double boiler, and bring to a boil.
  • Once the water is boiling in the external pot, reduce to a low flame and continue cooking for 45 minutes.
  • Remove SWALLOW NEST from steamer and chill.

For the filling:

  • In a mixing bowl, add in the powered sugar, cream cheese, almond extract. Mix well and refrigerate overnight, or until firm.
  • In another mixing bowl, add in the fruit jelly and the cooked bird’s nest. Mix well and set aside (this step should be done just before making mochi).

For mochi skin:

  • Mix the milk, water, sugar and oil together in a pan.
  • Mix well and bring the mixture to a light boil and remove from heat.
  • Sift the glutinous rice flour, rice flour, and the custard powder together into a mixing bowl.
  • Pour the milk mixture slowly into the powder mixture, using a spatula to mix well.
  • Mix the mixture into a smooth dough-like consistency.
  • Transfer the dough into a shallow bowl that has been lightly greased with oil.
  • Spread the dough out evenly and steam the paste on high heat for 18 minutes.
  • Remove the mochi skin from the steamer and set aside to cool.

Filling the mochi:

  • Spread the mochi skin onto a non-stick mat.
  • Roll out and cut into 16 portions. To prevent mochi from sticking to hands, use plastic gloves.
  • Take a portion of mochi skin and place under a cling film and roll out into a circle using a rolling pin. Cling film prevents mochi from sticking to rolling pin.
  • Holding the mochi skin in your hand, spoon about ½ a tsp each of the cream cheese filling and bird’s nest fruit mix into the center. Pinch the edges together to close the mochi.
  • Further shape the mochi by rolling it in hands.
  • Dust the mochi down with glutinous rice flour to prevent it from sticking.
  • Serve chilled or at room temperature