Runner Up: Chocolate Mochi Daifuku Made With OREO Cookies

Sponsored by Mondelēz International Foodservice

Mimi Lau, Mochii Chef, Manhattan, New York

Description:

Delectable bite-size sweet that takes a playful spin by bringing together different cultures. As I recommend having this treat enjoyed with your hands, getting messy is just part of the fun. Not only does this special little treat make you feel like a kid again, but it is also a sustainable way to enjoy without feeling guilty.

Ingredients                                                                                                                                       

10 OREO cookies

40 grams OREO creme 

57 grams OREO cookie pieces

150 grams premium heavy cream

15 grams Belgian milk chocolate

1 1/2 tablespoons fine granulated white sugar

1/2 teaspoon vanilla extract

75 grams mochiko flour

1/3 cup fine granulated white sugar

2/3 cup water

potato starch (for dusting and rolling)                                              

Serving Size:

1 mochi (50 grams)

Number of Servings:

10

Directions:

1. Make the mochi dough: In a bowl, whisk together the mochiko flour, sugar, and water until smooth (Make sure all the lumps have been whisked away). Pour mixture into a saucepan, and use a heatproof spatula to cook the mixture over medium heat. Stir constantly until it thickens and comes together as one big, smooth, shiny dough that can hold its shape (approximately 4 to 6 minutes). Leave dough to cool off.

2. Make the OREO filling: In a microwaveable container, melt the OREO creme (about 10-15 seconds). In another container melt the Belgian chocolate (about 15-20 seconds). In a mixing bowl add heavy cream, OREO pieces, and sugar. Start beating the cream, and slowly add the melted OREO cream filling and chocolate to mixture. Beat until stiff peaks form.  In a cupcake tray, line each cupcake mold with plastic wrap. Drizzle the melted Belgian chocolate into the mold; add a dollop of cream mixture inside, a whole OREO cookie, more melted Belgian chocolate, and cream mixture to top it off. Once the mold is filled, twist the plastic wrap to seal the filling inside. Freeze for at least 2 hours.

3. Wrapping it up: With a knife dusted with corn starch, cut the mochi dough into 10 pieces. On a countertop, spread a generous amount of corn starch. One at a time, use a rolling pin to roll a piece of mochi dough into a thick, flat disk about 2 inches by 2 inches. Be sure to dust your hands, rolling pin, and surface with corn starch to prevent it sticking all over. Once rolled out, pull out one OREO creme, and place it in the middle of your flattened dough.  Use your fingers to evenly stretch the mochi dough up and around the filling without squishing it, pinching the dough shut at the top to seal it, and then gently rolling the mochi between your hands to form a rounded shape. These taste best when served day of, but can be covered and stored in the refrigerator for a day.

Mimi Lau, Mochii Chef, Manhattan, New York