Experience a delightful blend of traditional Japanese dessert and bold coffee flavors with our Coffee Lava Mochi recipe. This unique creation combines the soft, chewy texture of mochi with a rich coffee and chocolate lava filling, offering an irresistible treat for coffee and mochi lovers alike. Perfect for those who enjoy experimenting with flavors, this recipe brings a new twist to the classic mochi.”\
The joy of this recipe lies in its surprising coffee lava center, a blend of coffee liquid, chocolate chips, and heavy cream that oozes out with every bite, complementing the subtle coffee-infused mochi shell. Whether you’re an avid baker or trying mochi-making for the first time, this recipe guides you through each step with clear instructions, ensuring a delightful and satisfying baking experience.
Imagine the pleasure of biting into a soft mochi, only to be greeted with a warm, flavorful coffee-chocolate burst that perfectly balances the mochi’s sweetness. Our Coffee Lava Mochi is not just a dessert; it’s an experience that combines the best of both worlds – the traditional texture of mochi and the contemporary flavors of coffee and chocolate. Let’s get started and create a batch of these delicious treats that are sure to impress.
Coffee Lava Mochi Recipe
Indulge in our Coffee Lava Mochi recipe, a delightful fusion of rich coffee flavor and soft mochi texture, filled with a luscious coffee-chocolate lava for a unique treat.
8
servings30
minutes0
minutes300
kcal30
minutesKeep the screen of your device on
Ingredients
- Coffee Lava Filling
15 g instant coffee liquid
30 g chocolate chips
15 g heavy cream
- Coffee Mochi
120 g glutinous rice flour
30 g cornstarch
40 g granulated sugar
180 g milk
15 g unsalted butter
5 g coffee powder/instant coffee
- Whipped Cream Filling
280 g heavy cream
5 g coffee powder/instant coffee
20 g granulated sugar
Directions
- Coffee Lava Filling. In a clean bowl, bring together instant coffee liquid, chocolate chips and heavy cream. Mix and melt the chocolate chips over a double-boiler. Set aside to let cool. Transfer into a piping bag when it is cool.
- In a clean bowl, bring together glutinous rice flour, cornstarch, granulated sugar, milk, and coffee powder/instant coffee. Grab a nonstick pan, pour all the batter in, add in unsalted butter, and keep stirring over medium heat until thickened and a dough ball forms.
- Dust some cooked glutinous rice flour on to the dough ball and the mat, wear gloves and knead the dough until it becomes stretchy. Divide the dough into 8 equal pieces; roll them into flat and round pieces.
- In a clean bowl, bring together heavy cream, coffee powder/instant coffee and sugar. Use a hand mixer to beat until stiff peaks form. Transfer into a piping bag.
- Assemble the mochi. Pipe in a layer of whipped cream along the sides, and pipe in the coffee lava filling in the middle, cover it with another layer of whipped cream. Wrap the mochi up, put in a cupcake liner and serve. Or you can let them cool in the fridge for 10 minutes before serve.
