Raspberry Coconut ball Cakes Recipe. There are some times when you come across a novelty cake recipe and think to yourself, “Heh, that’s adorable.” Then, there are times when you come across a novelty cake recipe, your heart jumps into your stomach, your pulse quickens and you need to eat that cake as soon as humanly possible while singing and dancing and telling everyone around them that they are great. This snowball cake is the latter novelty cake recipe.
Mochi is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Mochi is called môa-chî in Taiwan.
Mochi is a multicomponent food consisting of polysaccharides, lipids, protein and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains and air bubbles. This rice is characterized by its lack of amylose in starch and is derived from short or medium japonica rices. The protein concentration of the rice is a bit higher than normal short-grain rice and the two also differ in amylose content. In mochi rice, the amylose content is negligible which results in the soft gel consistency of mochi.
Raspberry Coconut ball Cakes Recipe.
Recipe from theitaliankitchen
Ingredients
- 1 cup glutinous rice flour
- 3/4 cups boiling water
- 1 cup finely shredded coconut.
- 1 cup raspberry jam ( frozen)
Raspberry Sauce Garnish:
1/2 cup raspberry jam
Directions
- The night before line a baking sheet with parchment paper and place 10 tbsp of jam into individual balls on the tray. Freeze overnight.
- Prepare the dough:
- In a large bowl mix boiling water and flour and try to get rid of any larger lumps.
- Knead the dough ingredients until smooth.
- Divide into about 10 equally sized portions.
- With wet fingers, stretch out the mochi dough into flat circles so they look like pancakes
- Note: the filling part can be tricky and so practice makes perfect.
- Place 1 tbsp frozen jam balls in the centre with a spoon, and then and using your hands, seal up the balls by pressing the edges against each other.
- Bring a pot of water to boil. Drop in the balls and cook for 5 minutes. Remove from boiling water after they have expanded in size.
- Roll mochi ball in finely shredded coconut.
- Prepare raspberry sauce garnish, but bringing jam to a boil and lowering to a simmer. Add 1 tbsp of water to thin out.
- Take off heat and blend sauce until very thin.
- Pour over mochi to serve.
