Mochi Balls with Premix

Looking for that iconic chewy, "QQ" texture? These Mochi Balls are incredibly addictive—crispy on the outside and soft, stretchy on the inside. Using Lee Cheung Woo Mochi Premix makes it simple to achieve professional results right in your own kitchen.

Ingredients (Makes 10 Pieces)

Lee Cheung Woo Mochi Balls Premix: 150g

Milk: 120ml

Eggs: 2 large (approx. 100g)

Unsalted Butter: 25g

White Sugar: 25g

Salt: 1g

Black Sesame Seeds: 20g

Pro Tip: Feel free to swap sesame for matcha powder or cocoa to create different vibrant colours!

Method

  1. Combine the milk, butter, sugar, and salt in a pan. Place over low heat until the butter is completely melted and the mixture starts to simmer.

  2. Turn off the heat and pour in the Mochi Premix. Stir quickly to combine, then turn the low heat back on. Stir-fry the mixture briefly until it forms a smooth, cohesive dough ball.

  3. Gradually add the whisked egg liquid in small batches. Mix thoroughly after each addition until the dough fully absorbs the egg.
     
    * Continue adding egg until the dough hangs from your spatula in an inverted triangle shape. Fold in the black sesame seeds at the end.

  4.  Transfer the mixture into a piping bag and pipe even rounds onto a lined baking tray. Dip your finger in a little water and gently press down any "peaks" to create a smooth, round top.

  5. Bake in a preheated oven at 180°C for 25 minutes.

Tips:

These are best served warm for maximum chewiness, but they remain delicious once cooled!