MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Perfect Cream Cheese And Strawberry Pink Mochi
Categories: Dessert, Japanese
     Yield: 12 Mochi

     1 c  Vegan cream cheese; softened
   1/4 c  Vegan whipped cream
     2 tb Organic cane sugar
     1 c  Small strawberries; diced
     2 tb Organic cane sugar
     1 tb Lemon juice
   1/2 c  Freeze dried strawberries
 1 1/2 c  Sweet white rice flour
   1/4 c  Organic cane sugar
   1/4 ts Sea salt
 1 1/4 c  Plant milk
     1 ts Beetroot juice -OR-
     1    Toothpick of pink food
          - coloring (optional)
     1 c  Potato starch

 Preparation time: 45 minutes
 Cooking time: 18 minutes

 The perfect summer dessert with a creamy filling!

 Cream Cheese Filling:

 Mix together all the ingredients and place in piping bag or set aside
 in the fridge.

 Strawberry Filling:

 Place the strawberries, sugar, and lemon juice in a small pot over
 medium-low heat. Continue stirring until the liquid has thickened and
 a wooden spoon slid through the middle parts the sauce.

 Place in piping bag or set aside in the fridge.

 Pink Mochi:

 Grind the freeze-dried strawberries using a mortar and pestle. If you
 don't have one of these, you can use a food processor or a coffee
 grinder. Using a mesh sieve, add your ground strawberries to a large
 bowl.

 Next, add your sweet white rice flour, sugar, and sea salt and whisk
 all the ingredients until well combined. Pour in plant milk, add food
 coloring or beetroot juice, and whisk until smooth.

 Pour your pink mochi batter into a medium sized pan over low heat.
 Continue mixing the batter with a wooden spoon or spatula until a
 scraggly dough forms--about 2 minutes. Remove from heat and place on
 a work surface dusted with potato starch.

 When cool enough to handle, begin kneading (with your hands) and
 beating (with a pestle) the pink mochi dough until the dough is
 relatively smooth and you are able to stretch it for at least a foot
 long without tearing.

 Shape your pink mochi dough into a long cylindrical log, roughly
 1-1/2" thick. Cut the log in half, giving you two shorter logs. Cut
 those into 1" wide pieces. You should have about 12 pieces. Work with
 one piece at a time, while the remaining pieces are under plastic
 wrap or otherwise protected from growing hard and puckered.

 Use your rolling pin and the flats of your hand to roll each piece of
 mochi into a round disc, approximately 3" in diameter and about 1/8"
 thick in the center. Try and make the edges of your disc a bit
 thinner than the center. Then place your disc into a mochi mold,
 small bowl, or a small soup ladle.

 Add 1 tb cream cheese filling, 1 ts strawberry filling, and 1 tb cream
 cheese filling. Do not add too much--there should be plenty of space
 around the filling (refer to photos in blog post). Adding too much
 will make closing your mochi infinitely harder and messier!

 Pull two edges of your mochi up and pinch them closed. Pull remaining
 edges of your mochi up and around the filling, pinching and sealing
 them closed. Flip the mochi ball seal side down and place on a small
 muffin liner, dusted with potato starch.

 Serve immediately, as exposure to air will make them grow hard!

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/
 cream-cheese-strawberry-stuffed-pink-mochi/>

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