Butterfly Pea Flower Mochi Rolls
Walk into a blue-tiful winter wonderland and enjoy these stunning Butterfly Pea Flower Mochi Rolls. Embracing this season and color it whimsical icy winter blue with Suncore Foods® Butterfly Pea Flowers. These soft & pillowy cuties are incredibly delicious, take a bite into this cloud-like rolls and you'll fall in love instantly! Sweater weather is better roll together!
Ingredients
Mochi:
190g milk of choice
2 tsp Suncore Foods® Butterfly Pea Flowers
110g glutinous flour
35g cornstarch
25g sugar of choice
20g butter of choice
Filling:
180g dairy free cream cheese *room temperature
60g coconut whipping cream
30g sugar of choice
Directions
1. Butterfly Pea Flower Milk — Place the Suncore Foods® Butterfly Pea Flowers in a measuring cup, add hot milk. Let sit for 10 minutes. Use a spoon to press the flowers against the bottom of the cup so they release more color. Discard the flowers.
2. Filling — In a mixing bowl, beat cream cheese and sugar until smooth and creamy. Add whipping cream and mix until smooth.
3. In a large bowl add all ingredients except for butter. Mix well. Add in butterfly pea flower milk and whisk until smooth. Pass the mixture through a strainer to remove any lumps. Pour mixture to a a microwave bowl. Cover with plastic wrap, pop holes on the plastic with toothpick. Put the bowl into a microwave, heat it up for 1 minute. Take the bowl out and stir the mixture around with a heatproof spatula. Back into the microwave and heat it up for 1 minute. Remove the bowl from the microwave. Keep stirring with the heatproof spatula, back into the microwave and heat it up for 1 minute, keep stirring until it thickens and comes together into one smooth. Allow to cool. Add the soften butter while the mochi mixture is still a little warm. Knead the mixture until smooth. Allow to cool completely.
4. Assemble — Flour the work surface with rice flour or desiccated coconut . Roll out dough until they form thin rectangle, Spread the filling and begin rolling up the mochi. Place rolled mochi in freezer for 10 minutes. Slide the thread under the roll log, cross the ends of the thread and pull the ends tightly in opposite directions to smoothly cut through the roll. Enjoy!