Carrot Cake Mochi by @le.renard.et.les.raisins

1h

12 servings

🍚

150 g

Glutinous rice flour

🍬

120 g

Sugar

🧃

200 ml

Carrot juice

🥥

20 g

Coconut oil

🌰

120 g

Almond powder

🥜

45 g

Hazelnuts

🧈

35 g

Hazelnut butter

🧂

2 g

Four spice blend

🌰

2.5 ml

Bitter almond extract

💧

15 ml

Water

🫗

Neutral oil

🥣

Vegetable yogurt

🥕

15 g

Carrot

  1. Combine
    • Glutinous rice flour
    • Sugar
    • Carrot juice

    Combine 150 g glutinous rice flour, 40 g sugar, and 200 ml carrot juice in a mixing bowl.

  2. Stir
    • Glutinous rice flour
    • Sugar
    • Carrot juice

    Stir until the mochi batter is completely smooth and free of dry flour.

  3. Brush
    • Neutral vegetable oil

    Brush parchment paper with the neutral vegetable oil and line the steamer basket.

  4. Steam
    • Glutinous rice flour
    • Sugar
    • Carrot juice

    Steam the covered mochi batter for 20 min until smooth, sticky, and translucent.

  5. Wrap
    • Glutinous rice flour
    • Sugar
    • Carrot juice

    Alternatively, cover the bowl with pierced plastic wrap and microwave the batter for 60 sec on high.

  6. Stir
    • Glutinous rice flour
    • Sugar
    • Carrot juice

    Stir the batter, microwave for another 60 sec, and stir again.

  7. Microwave
    • Glutinous rice flour
    • Sugar
    • Carrot juice

    Microwave in 30-sec intervals, stirring after each interval, until the dough is translucent and smooth.

  8. Mix
    • Refined coconut oil
    • Almond flour
    • Hazelnuts

    Mix the coconut oil, almond flour, hazelnuts, 40 g sugar, hazelnut butter, four-spice blend, almond extract, and water in a second bowl.

  9. Stir
    • Refined coconut oil
    • Almond flour
    • Hazelnuts

    Stir the filling until evenly combined and firm enough to form small balls.

  10. Cool

    Cool the cooked mochi dough for 10 min until safe to handle.

  11. Dust
    • Glutinous rice flour for dusting

    Dust the work surface with glutinous rice flour for dusting and transfer the mochi dough onto it.

  12. Flatten
    • Glutinous rice flour for dusting

    Flatten the dough and cut it into eight rounds or squares about 7–8 cm wide.

  13. Pinch
    • Almond flour
    • Hazelnuts
    • Hazelnut butter

    Place one small ball of filling in the center of each mochi piece and pinch opposite edges together to seal.

  14. Roll

    Roll each sealed mochi gently between your palms to create a smooth, even shape.

  15. Top
    • Glutinous rice flour for dusting
    • Plant-based yogurt
    • Four-spice blend

    Brush away excess rice flour and top each serving with plant-based yogurt, four-spice blend, and a small carrot piece.

Carrot Cake Mochi by @le.renard.et.les.raisins

1h

12 servings

🍚

150 g

Glutinous rice flour

🍬

120 g

Sugar

🧃

200 ml

Carrot juice

🥥

20 g

Coconut oil

🌰

120 g

Almond powder

🥜

45 g

Hazelnuts

🧈

35 g

Hazelnut butter

🧂

2 g

Four spice blend

🌰

2.5 ml

Bitter almond extract

💧

15 ml

Water

🫗

Neutral oil

🥣

Vegetable yogurt

🥕

15 g

Carrot

Preparation Steps

  1. Step 1/15

    Combine 150 g glutinous rice flour, 40 g sugar, and 200 ml carrot juice in a mixing bowl.

    🍚Glutinous rice flour
    🍬Sugar
    🧃Carrot juice
    🥣Mixing bowl
    🥄Spatula

  2. Step 2/15

    Stir until the mochi batter is completely smooth and free of dry flour.

    🍚Glutinous rice flour
    🍬Sugar
    🧃Carrot juice
    🥣Mixing bowl
    🥄Spatula

  3. Step 3/15

    Brush parchment paper with the neutral vegetable oil and line the steamer basket.

    🫗Neutral vegetable oil
    🖌️Pastry brush
    📜Parchment paper

  4. Step 4/15

    Steam the covered mochi batter for 20 min until smooth, sticky, and translucent.

    🍚Glutinous rice flour
    🍬Sugar
    🧃Carrot juice
    🥣Mixing bowl
    🥄Spatula

  5. Step 5/15

    Alternatively, cover the bowl with pierced plastic wrap and microwave the batter for 60 sec on high.

    🍚Glutinous rice flour
    🍬Sugar
    🧃Carrot juice
    🥣Mixing bowl
    🧻Plastic wrap

  6. Step 6/15

    Stir the batter, microwave for another 60 sec, and stir again.

    🍚Glutinous rice flour
    🍬Sugar
    🧃Carrot juice
    🥣Mixing bowl
    🥄Spatula

  7. Step 7/15

    Microwave in 30-sec intervals, stirring after each interval, until the dough is translucent and smooth.

    🍚Glutinous rice flour
    🍬Sugar
    🧃Carrot juice
    🥣Mixing bowl
    🥄Spatula

  8. Step 8/15

    Mix the coconut oil, almond flour, hazelnuts, 40 g sugar, hazelnut butter, four-spice blend, almond extract, and water in a second bowl.

    🥥Refined coconut oil
    🌰Almond flour
    🥜Hazelnuts
    🍬Sugar
    🧈Hazelnut butter
    🧂Four-spice blend
    🌰Bitter almond extract
    💧Water
    🥣Mixing bowl
    🥄Spatula
    🥄Measuring spoons

  9. Step 9/15

    Stir the filling until evenly combined and firm enough to form small balls.

    🥥Refined coconut oil
    🌰Almond flour
    🥜Hazelnuts
    🧈Hazelnut butter
    💧Water
    🥣Mixing bowl
    🥄Spatula

  10. Step 10/15

    Cool the cooked mochi dough for 10 min until safe to handle.

    🥣Mixing bowl

  11. Step 11/15

    Dust the work surface with glutinous rice flour for dusting and transfer the mochi dough onto it.

    🌾Glutinous rice flour for dusting
    🪵Cutting board

  12. Step 12/15

    Flatten the dough and cut it into eight rounds or squares about 7–8 cm wide.

    🌾Glutinous rice flour for dusting
    Plastic dough scraper
    🪵Cutting board

  13. Step 13/15

    Place one small ball of filling in the center of each mochi piece and pinch opposite edges together to seal.

    🌰Almond flour
    🥜Hazelnuts
    🧈Hazelnut butter
    🧂Four-spice blend
    Plastic dough scraper

  14. Step 14/15

    Roll each sealed mochi gently between your palms to create a smooth, even shape.

  15. Step 15/15

    Brush away excess rice flour and top each serving with plant-based yogurt, four-spice blend, and a small carrot piece.

    🌾Glutinous rice flour for dusting
    🥣Plant-based yogurt
    🧂Four-spice blend
    🥕Carrot
    🖌️Pastry brush
    🔪Knife
    🪵Cutting board

Composition

Ingredients

Types

Grains, Sweeteners, Vegetables, Nuts, Herbs and spices, Flavorings, Water

Ingredients

Glutinous rice flour, Sugar, Carrot juice, Coconut oil, Almond powder, Hazelnuts, Hazelnut butter, Four spice blend, Bitter almond extract, Water, Neutral oil, Vegetable yogurt, Carrot

Notes

Glutinous rice flour (plus a little extra for dusting), Sugar (or xylitol, for the mochi dough), Coconut oil (deodorized, for the filling), Hazelnuts (roughly ground), Four spice blend (quatre epices, a dusting for the topping, amount not given), Bitter almond extract (optional), Water (for the filling), Neutral oil (to lightly brush the parchment paper used for steaming, amount not given), Vegetable yogurt (a small dollop for serving, amount not given), Carrot (a small piece for the topping, amount not given)

Allergens

Tree nuts, Hazelnuts, Almonds

Dietetics

Dietary regimen

Vegetarian, Egg-free, Lactose-free

Calories

325 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 39g, Fat: 16g, Fiber: 4g, Sugars: 18g

Nutritional Information

Minerals

Calcium: 80mg, Iron: 1.3mg, Magnesium: 70mg, Potassium: 220mg

Vitamins

Vitamin A: 280µg RAE, Vitamin E: 3.4mg

Preparation

Time Information

Preparation

40 minutes

Cooking

20 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

Mixing bowl, Spatula, Measuring spoons, Pastry brush, Plastic dough scraper, Knife, Cutting board, Parchment paper, Plastic wrap

Appliances

Steamer, Microwave

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon snack, Easter, Spring gathering, Tea time

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Japanese, French

Geographic

France, Europe

Various

Aspect

Texture

Chewy, Soft, Silky, Smooth, Tender

Flavors

Sweet, Nutty, Warmly spiced, Carrot, Toasty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 24 h (Keep without toppings,Wrap each mochi tightly in plastic wrap,Store in a cool, dry place), fridge : 48 h (Store in an airtight container,Bring to room temperature before serving,Texture may become firmer), freezer : 30 days (Wrap individually before freezing,Thaw at room temperature,Add toppings only after thawing)