Chocolate and honeycomb mochi recipe
- Cuisine: Japanese
- Cook Time: 40 min(s)
- Serves 4
Featured as part of our Cooks and their Books series.
450 g icing sugar
200 g glutinous rice flour
180 ml water
40 g butter
1 egg white, for brushing
100 ml water
1 tbsp glucose syrup
200 g caster sugar
1 tbsp bicarbonate of soda
Dark chocolate ice-cream
4 egg yolks
50 g caster sugar
350 ml milk
125 ml double cream
200 g good-quality dark chocolate buttons
5 egg yolks
50 g caster sugar
60 g honey
250 ml milk
250 ml double cream
100 ml double cream
100 g good-quality dark chocolate, chopped
PreparationTo make the mochi paste, sift the icing sugar with the rice flour into a mixing bowl.
Combine the water and butter in a saucepan and heat gently until the butter melts.
Pour slowly into the dry ingredients, stirring to form a smooth paste. Wrap in cling film and refrigerate overnight.
To make the honeycomb, combine the water, glucose and sugar in a large saucepan and heat gently until the sugar dissolves. Once the sugar has dissolved, bring to the boil and simmer to form a light golden caramel. Whisk in the bicarbonate of soda then pour the fizzing mixture out onto a sheet of greaseproof paper set in a baking tray and leave to cool.
When cool, break into chunks and store in an airtight container. The honeycomb can be made up to 2 days ahead.
To make the dark chocolate ice-cream, whisk the egg yolks and sugar together until thick and creamy.
Combine the milk and cream in a saucepan and bring to the boil. Lower the heat and sit the pan over another saucepan of simmering water. (Make sure the base of the pan doesn’t touch the water). Slowly pour the egg yolk mixture into the hot cream, whisking all the time. Cook, stirring, until it thickens to coat the back of a spoon.
Remove from the heat and stir in the chocolate buttons. Cool then tip into an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to a shallow tray (about 2.5 cm) lined with cling film and freeze.
Make the honeycomb ice-cream in the same way, adding the honey to the milk and cream before you bring it to the boil. Add the honeycomb (reserving 1 tablespoon for garnish) at the end of the churning time, to fold it in gently and evenly. Transfer to a shallow tray (about 2.5 cm) lined with cling film and freeze.
To make the chocolate sauce, heat the double cream in a saucepan until it boils. Pour onto the chocolate and stir until smooth. Keep warm until ready to serve.
To assemble the dessert, turn the frozen ice-creams out onto the work surface, sitting one neatly on top of the other. Use a sharp knife to cut into 4–5 cm logs. Wrap each log in cling film and return to the freezer.
Roll the mochi paste out to a 2 mm sheet, about 20 cm wide, and cut into 4–5 cm strips. Brush lightly with egg white and wrap around the ice-cream logs (remove the cling film first).
Cut each log into four slices and arrange on dessert plates (or bamboo leaves for an attractive presentation). Crumble the reserved honeycomb, and scatter over each mochi.
Serve with the warm chocolate sauce on the side.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from The Eastern & Oriental Cookbook by Will Ricker, with photographs by William Meppem. Published by Hardie Grant Books.
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