Chewy & Sweet Persimmon Mochi: A Homemade Gift
Share Your Warm Feelings with Homemade Persimmon Mochi! Make These Delightful Gift Cakes ♥
Looking for a gift that truly touches the heart? Wondering what to do with the delicious persimmons you’ve received? Presenting Persimmon Mochi, a perfect gift crafted from the autumn bounty of persimmons! Pack them beautifully and share them as a heartfelt present. (Source: Sesang Modeun Recipe, Man Gae Recipe)
Ingredients for Persimmon Mochi- 8 dried persimmons (seeds removed)
- 1 cup cream cheese (approx. 200ml)
- 1/2 cup walnuts (approx. 100ml, chopped)
- 500g glutinous rice flour
- 300g water (warm water)
- 1/2 teaspoon salt
- 5 tablespoons sugar
- 1/8 teaspoon gardenia powder (for a beautiful color)
- A little shredded coconut or glutinous rice flour (for coating)
Cooking Instructions
Step 1
First, let’s prepare the mochi dough. In a large bowl, combine the glutinous rice flour, sugar, finely sifted gardenia powder, and salt. Mix them thoroughly using a whisk or your hands. The gardenia powder will give the mochi a lovely, subtle yellow hue.
Step 2
Gradually add the warm water (300g) while mixing the glutinous rice flour dough. Knead the mixture with your hands until it forms a cohesive ball, ensuring there are no dry patches of flour. It’s important to achieve a dough consistency that is neither too sticky nor too dry.
Step 3
Line a steaming basket with a damp cheesecloth or a silicone mat. Place the prepared mochi dough onto the liner and cover with a lid. Steam over high heat for about 20 minutes. Make sure the mochi is fully cooked and soft.
Step 4
While the mochi is steaming, prepare the dried persimmons. Carefully trim off the stems from the dried persimmons using scissors. Gently use a spoon or your fingers to remove all the seeds from the inside of each persimmon. Be delicate to avoid breaking the persimmons.
Step 5
Stuff the seedless dried persimmons generously with cream cheese, and then sprinkle the chopped walnuts on top. The creamy richness of the cheese and the nutty crunch of the walnuts will perfectly complement the natural sweetness of the persimmons.
Step 6
Once the mochi is steamed, carefully transfer the hot dough to a mixer or a mortar and pestle. Knead the dough until it becomes smooth and elastic, which usually takes about 5 to 10 minutes. Be cautious as the dough will be very hot. A well-kneaded mochi will be delightfully chewy and soft.
Step 7
Divide the kneaded mochi dough into appropriate portions and flatten each piece into a round disk. Place one stuffed persimmon into the center of each flattened dough piece. Carefully wrap the mochi dough around the persimmon, sealing it completely to form a nice, round shape. The key is to wrap it snugly without tearing the mochi.
Step 8
Finally, lightly coat the outside of each persimmon mochi with shredded coconut or glutinous rice flour. This prevents sticking and adds an appealing finish. Place the original persimmon stem back on top of each mochi for a decorative touch. Your beautifully handcrafted Persimmon Mochi is now ready to be enjoyed!
