Mini Gingerbread Mochi Balls
These Mini Gingerbread Mochi Balls combine the chewy texture of mochi with the warm, spiced flavors of gingerbread. A festive and unique holiday treat!
Equipment
- Baking sheet lined with parchment paper
Ingredients
- 1.5 cups glutinous rice flour also called mochiko
- 0.5 cup light brown sugar
- 0.5 cup warm water
- 0.5 cup full-fat coconut milk
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 1 tsp vanilla extract
- 0.25 cup potato starch for dusting
Instructions
- In a mixing bowl, whisk together glutinous rice flour, brown sugar, ginger, cinnamon, nutmeg, and cloves.
- In a saucepan, heat water, coconut milk, and vanilla extract over medium heat until warm but not boiling.
- Slowly pour the warm liquid into the dry ingredients, stirring continuously until a sticky dough forms.
- Transfer the dough to a heatproof dish and steam for 10 minutes until it becomes glossy and firm.
- Let the dough cool for about 10 minutes, then dust a surface with potato starch and roll the dough into small 1-inch balls.
- Place the mochi balls on a baking sheet lined with parchment paper and let them cool for at least 50 minutes before serving.
Notes
- Optional Equipment: A cookie scoop helps create uniform mochi balls.
- Customization: Roll in powdered sugar or dip in melted chocolate for extra flavor.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for a week.
- Serving Tip: Serve with a drizzle of caramel or alongside hot tea.
Nutrition
Serving: 130Calories: 80kcalCarbohydrates: 18gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 30mgSugar: 6gCalcium: 10mgIron: 0.4mg
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