MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pomegranate Stuffed Mochi
 Categories: Desserts, Japanese
      Yield: 16 Servings

      2 c  Mochiko (glutinous rice
           - flour)
      1 c  Confectioner's sugar
      2 c  Water
    1/3 c  Corn starch or tapioca
           - flour; for rolling
           Pomegranate molasses; for
           -decoration (optional)
      8 oz Parve whip cream
  1 1/2 oz Instant vanilla pudding mix
           - (1/2 box)
      1 c  Pomegranate arils
      3 tb Pomegranate juice;
           - up to 5 tb (optional)

  Preparation time: 30 minutes
  Cooking time: 90 minutes

  A modern dessert trend meets an ancient Jewish tradition.

  Add mochiko, confectioner's sugar, and water into a large, 6 qt, pot.
  On the stove top, heat the pot to the highest heat setting for a
  minute before lowering the temperature to medium. Continuously stir
  while cooking the mixture for another 9 minutes, or until a dense,
  glossy, and sticky dough forms. Turn off the heat.

  Generously dust your hands and a pastry mat (or a sheet of parchment
  paper that is big enough to fit a 11-1/2 x 17-1/4" cookie sheet) with
  the corn starch, then transfer the dough from the pot there. Working
  from the outside in, knead the mochi dough. It will be sticky so make
  sure to use plenty of corn starch. Imagine the mochi soaking up the
  corn starch.

  Roll out the dough to 1/4" thickness. When using a pastry mat, cut
  out 3" circles. Alternatively, cut 3x3" squares with a non-serrated
  knife. Move the mochi shapes onto a corn starch-dusted 11-1/2 x
  17-1/4" cookie sheet and let them rest in a refrigerator for
       30    minutes.

  Meanwhile, whip the whip cream for 5 minutes, or until stiff. Add the
  pudding mix, arils, and pomegranate juice. Stir with a spoon until
  everything is combined.

  Retrieve the mochi from the fridge. Taking one mochi shape at a time,
  scoop 1 to 2 ts of the pomegranate cream into the center. Fold the
  sides of the mochi dough over the cream. Pinch the ends together.
  Gently cup the mochi so it becomes a small bun but do not press on it
  too hard so as to avoid popping the cream out. Should the dough stick
  to your fingers, rub them in more corn starch.

  For ice cream mochi, freeze the filled mochi in a plastic container
  lined with parchment paper for at least 3 hours. The mochi may take a
  few minutes to unfreeze before serving. To enjoy them as cream mochi,
  let them rest in the fridge for one hour before serving. To fancy
  them up, drizzle them with pomegranate molasses and arils. Chag
  sameach!

  Recipe by Tamar Lea Hazout

  Recipe FROM: 

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