The mochi is plump and adorable, with a soft, chewy texture and a wonderfully airy feel. The cocoa aroma is incredibly rich, and the cranberry flavor is perfectly balanced between sweet and tart. I could easily eat a whole plate of these two flavors by myself. Unlike previous mochi, this one doesn't need to be hollow; the water content is much higher, so it's slightly runny when unbaked. This makes it easier to mix the flavored chocolate chips and cranberries, and it's also much easier to pipe out the shapes. The result is a chewy, delicious treat.
Materials
Mochi premix powder
200g
egg
50g
milk
230g
Melted butter
40g
Dried cranberries
25g
cocoa powder
5g
Roastable cocoa beans
25g
How to make the same finger mochi as those in bakeries
Step 1
Step 2
Step 3
Step 4
