Bird’s Nest Strawberry Cream Cheese Mochi
Makes 14-16 mochis
Cooking Duration:
2 hours 30 minutes
Ingredients
    For the mochi skin:
  • 200g fresh milk
  • 200g water
  • 140g glutinous rice flour
  • 60g white sugar
  • 12g of rice flour
  • 10g instant custard powder
  • 1 tbs vegetable/olive oil
  • For the filling:
  • 1-2 pieces Yan Yuan Bird’s Nest
  • 120g fruit jelly or jam (strawberry, grape, etc)
  • 120g cream cheese, soften
  • 2 tbsp powdered sugar
  • ½ tsp almond extract
Cooking
    For Bird’s Nest:
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into smaller strands with your hands, and rinse with fresh water.
  3. Prepare a double boiler by filling the external pot with water till it reaches half the height of the internal pot.
  4. Place soaked Bird's Nest into the internal pot.
  5. For each piece of Bird’s Nest, add 30ml water.
  6. Cover the double boiler, and bring to a boil.
  7. Once the water is boiling in the external pot, reduce to a low flame and continue cooking for 45 minutes.
  8. Remove Bird’s Nest from steamer and chill.
  9. For the filling:
  10. In a mixing bowl, add in the powered sugar, cream cheese, almond extract. Mix well and refrigerate overnight, or until firm.
  11. In another mixing bowl, add in the fruit jelly and the cooked bird’s nest. Mix well and set aside (this step should be done just before making mochi).
  12. For mochi skin:
  13. Mix the milk, water, sugar and oil together in a pan.
  14. Mix well and bring the mixture to a light boil and remove from heat.
  15. Sift the glutinous rice flour, rice flour, and the custard powder together into a mixing bowl.
  16. Pour the milk mixture slowly into the powder mixture, using a spatula to mix well.
  17. Mix the mixture into a smooth dough-like consistency.
  18. Transfer the dough into a shallow bowl that has been lightly greased with oil.
  19. Spread the dough out evenly and steam the paste on high heat for 18 minutes.
  20. Remove the mochi skin from the steamer and set aside to cool.
  21. Filling the mochi:
  22. Spread the mochi skin onto a non-stick mat.
  23. Roll out and cut into 16 portions. To prevent mochi from sticking to hands, use plastic gloves.
  24. Take a portion of mochi skin and place under a cling film and roll out into a circle using a rolling pin. Cling film prevents mochi from sticking to rolling pin.
  25. Holding the mochi skin in your hand, spoon about ½ a tsp each of the cream cheese filling and bird’s nest fruit mix into the center. Pinch the edges together to close the mochi.
  26. Further shape the mochi by rolling it in hands.
  27. Dust the mochi down with glutinous rice flour to prevent it from sticking.
  28. Serve chilled or at room temperature.
Bird’s Nest Strawberry Cream Cheese Mochi
Makes 14-16 mochis
Cooking Duration: 2 hours 30 minutes
Ingredients
    For the mochi skin:
  • 200g fresh milk
  • 200g water
  • 140g glutinous rice flour
  • 60g white sugar
  • 12g of rice flour
  • 10g instant custard powder
  • 1 tbs vegetable/olive oil
  • For the filling:
  • 1-2 pieces Yan Yuan Bird’s Nest
  • 120g fruit jelly or jam (strawberry, grape, etc)
  • 120g cream cheese, soften
  • 2 tbsp powdered sugar
  • ½ tsp almond extract
Cooking
    For Bird’s Nest:
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into smaller strands with your hands, and rinse with fresh water.
  3. Prepare a double boiler by filling the external pot with water till it reaches half the height of the internal pot.
  4. Place soaked Bird's Nest into the internal pot.
  5. For each piece of Bird’s Nest, add 30ml water.
  6. Cover the double boiler, and bring to a boil.
  7. Once the water is boiling in the external pot, reduce to a low flame and continue cooking for 45 minutes.
  8. Remove Bird’s Nest from steamer and chill.
  9. For the filling:
  10. In a mixing bowl, add in the powered sugar, cream cheese, almond extract. Mix well and refrigerate overnight, or until firm.
  11. In another mixing bowl, add in the fruit jelly and the cooked bird’s nest. Mix well and set aside (this step should be done just before making mochi).
  12. For mochi skin:
  13. Mix the milk, water, sugar and oil together in a pan.
  14. Mix well and bring the mixture to a light boil and remove from heat.
  15. Sift the glutinous rice flour, rice flour, and the custard powder together into a mixing bowl.
  16. Pour the milk mixture slowly into the powder mixture, using a spatula to mix well.
  17. Mix the mixture into a smooth dough-like consistency.
  18. Transfer the dough into a shallow bowl that has been lightly greased with oil.
  19. Spread the dough out evenly and steam the paste on high heat for 18 minutes.
  20. Remove the mochi skin from the steamer and set aside to cool.
  21. Filling the mochi:
  22. Spread the mochi skin onto a non-stick mat.
  23. Roll out and cut into 16 portions. To prevent mochi from sticking to hands, use plastic gloves.
  24. Take a portion of mochi skin and place under a cling film and roll out into a circle using a rolling pin. Cling film prevents mochi from sticking to rolling pin.
  25. Holding the mochi skin in your hand, spoon about ½ a tsp each of the cream cheese filling and bird’s nest fruit mix into the center. Pinch the edges together to close the mochi.
  26. Further shape the mochi by rolling it in hands.
  27. Dust the mochi down with glutinous rice flour to prevent it from sticking.
  28. Serve chilled or at room temperature.
Cooking Duration: 2 hours 30 minutes
Bird’s Nest Strawberry Cream Cheese Mochi
Makes 14-16 mochis
Ingredients
    For the mochi skin:
  • 200g fresh milk
  • 200g water
  • 140g glutinous rice flour
  • 60g white sugar
  • 12g of rice flour
  • 10g instant custard powder
  • 1 tbs vegetable/olive oil
  • For the filling:
  • 1-2 pieces Yan Yuan Bird’s Nest
  • 120g fruit jelly or jam (strawberry, grape, etc)
  • 120g cream cheese, soften
  • 2 tbsp powdered sugar
  • ½ tsp almond extract
Cooking
    For Bird’s Nest:
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into smaller strands with your hands, and rinse with fresh water.
  3. Prepare a double boiler by filling the external pot with water till it reaches half the height of the internal pot.
  4. Place soaked Bird's Nest into the internal pot.
  5. For each piece of Bird’s Nest, add 30ml water.
  6. Cover the double boiler, and bring to a boil.
  7. Once the water is boiling in the external pot, reduce to a low flame and continue cooking for 45 minutes.
  8. Remove Bird’s Nest from steamer and chill.
  9. For the filling:
  10. In a mixing bowl, add in the powered sugar, cream cheese, almond extract. Mix well and refrigerate overnight, or until firm.
  11. In another mixing bowl, add in the fruit jelly and the cooked bird’s nest. Mix well and set aside (this step should be done just before making mochi).
  12. For mochi skin:
  13. Mix the milk, water, sugar and oil together in a pan.
  14. Mix well and bring the mixture to a light boil and remove from heat.
  15. Sift the glutinous rice flour, rice flour, and the custard powder together into a mixing bowl.
  16. Pour the milk mixture slowly into the powder mixture, using a spatula to mix well.
  17. Mix the mixture into a smooth dough-like consistency.
  18. Transfer the dough into a shallow bowl that has been lightly greased with oil.
  19. Spread the dough out evenly and steam the paste on high heat for 18 minutes.
  20. Remove the mochi skin from the steamer and set aside to cool.
  21. Filling the mochi:
  22. Spread the mochi skin onto a non-stick mat.
  23. Roll out and cut into 16 portions. To prevent mochi from sticking to hands, use plastic gloves.
  24. Take a portion of mochi skin and place under a cling film and roll out into a circle using a rolling pin. Cling film prevents mochi from sticking to rolling pin.
  25. Holding the mochi skin in your hand, spoon about ½ a tsp each of the cream cheese filling and bird’s nest fruit mix into the center. Pinch the edges together to close the mochi.
  26. Further shape the mochi by rolling it in hands.
  27. Dust the mochi down with glutinous rice flour to prevent it from sticking.
  28. Serve chilled or at room temperature.