Yes, again. This time, I did a chocolate mochi, based on my own estimation. Not sure what could have gone wrong, the mochi seemed a lot more sticky than my first round. I kneaded it a little, as suggested by Rei, so it was much more elastic this time.
I did 3 different fillings, marshmellow, my own homemade soy bean ice-cream and honeydew. The best ones were the ice-creams, also the most tedious. Through the different fillings, I've learnt something about mochi. Never put too big a filling, the mochi will sag and start to tear. The best way is to shape your fillings round. Mochi seems to work magically well with anything round...lol...
Mochi with soy bean ice-cream
Mochi with honeydew
If you're interested to try, here's the recipe.
1 & 1/4 cup glutinous rice flour or mochiko
1/2 cup chocolate, melted (I use a mix of chocolate chips and chocolate truffles)
1 cup water
1/4 cup sugar
1. Stir all ingredients in a heat-proof bowl until smooth. Make sure there isn't any lumps.
2. Steam in high heat for 30-45 minutes until the mochi is cooked.
3. While it is still hot, knead the mochi with a mixer at medium speed until it is elastic. Leave to cool before wrapping your desired filling. You can refer to the original recipe for tips on wrapping.
4. Dust each mochi ball with some cocoa powder and chill before serving.
I realised the mochi is a little chewy and not as soft as my first batch after I've chilled them. I suspect it's due to the chocolate and cocoa powder dusting, coz I read from the net that these taste like chewing gum (although mine wasn't really that bad)! So maybe it's best to just eat them fresh.