The recipe is not complex, but it is laborious and it takes two parts, the first to make the filling, which also needs a bit of freezing.
Then we will work the outer doughthat for it not to stick we will need the help of potato starch to work it easily.
We start by making our mochis with the filling, soaking the gelatin and dissolving it in 20 grams of cream. Then we assemble the rest of the cream with the sugar and we add the other 20 grams with the gelatin. We freeze the dough in hemispherical molds suitable for freezer about 2.5 centimeters in diameter, where they will be a couple of hours.
After that time we start to make the dough, mixing all the ingredients in a bowl with the rod —better if it is electric—.
We filmed the bowl and We cook the dough for a minute of micro to full power 850-900W. We take out, remove and repeat the same operation a couple more times.
To form them, we are taking portions of about 25 grams of dough, flouring fingers with potato starch so it does not stick.
We extend, put a core of frozen cream in the center and leaving the fold down, so that it closes under its own weight.
We put the mochis in the fridge and let the core defrost about 20 minutes and they are ready to eat.