First Crush
Strawberry Milk Mochi with Toasted White Chocolate and Yakult Gel (GF)
It tastes like secrets passed in hallways and text messages that take 15 minutes to write. Inside, the toasted white chocolate isn’t rich—it’s awkward and sweet, like someone trying too hard and winning anyway. Then the Yakult gel slides in: bright, fizzy, too honest. It cuts through everything, reminding you it was always temporary. The pink sugar dust crackles on your tongue like a whispered dare. And just when you think it’s over, the mint kicks in and clears the fog—like getting your breath back after a stumble you pretended wasn’t a fall.
INGREDIENTS (Serves 4)
For the mochi:
Glutinous rice flour – 100g
Strawberry Nesquik or powdered strawberry milk mix – 20g
Caster sugar – 50g
Whole milk – 200ml
Unsalted butter – 15g
For the toasted white chocolate filling:
White chocolate – 150g
For the Yakult gel:
Yakult or any probiotic drink – 150ml
Gelatin powder – 3g
Sugar – 10g
Lemon juice – 10ml
For the strawberry sugar crackle:
Freeze-dried strawberries – 10g
Caster sugar – 20g
For garnish:
Micro mint – 8 to 10 leaves
Pink sea salt – a few flakes
INSTRUCTIONS
Step 1 – Toast the white chocolate
Preheat oven to 135°C. Break white chocolate into chunks. Spread on a silicone mat. Bake for 10 minutes, then stir. Repeat every 10 minutes until the chocolate is light caramel in color and smells like roasted milk. About 30 to 40 minutes total. Scrape into a bowl and let cool. Once firm, shape into 4 teaspoon-sized blobs. Chill until solid.
Sensory cues: Should smell like condensed milk and shortbread. Color should be beige-gold, with a smooth, pliable texture.
Step 2 – Make the Yakult gel
In a small saucepan, gently warm Yakult with sugar and lemon juice—do not boil. Sprinkle in gelatin and whisk to dissolve. Pour into a flat container. Chill in fridge for at least 1 hour until set. Once firm, blend into a smooth gel or cut into cubes for texture.
Step 3 – Make the mochi dough
In a microwave-safe bowl, whisk together glutinous rice flour, strawberry milk powder, sugar, and milk. Add melted butter. Cover bowl with plastic wrap or a plate. Microwave on high for 2 minutes. Stir with wet spatula. Microwave again for 1 minute. Dough should be sticky, translucent, and pull away from sides. Let cool slightly until warm but handleable.
Step 4 – Portion and fill the mochi
Dust a surface and your hands with cornstarch. Turn out mochi dough. Divide into 4 equal pieces. Flatten each into a disc. Place a chilled white chocolate blob in the center. Pull edges up and pinch to seal. Roll gently into a ball.
Step 5 – Make strawberry sugar crackle
Pulse freeze-dried strawberries and caster sugar in a grinder or mortar until you get a fine pink powder. Roll each mochi gently in the mixture to coat.
Step 6 – Assemble
Place each mochi in a shallow bowl or plate. Spoon a small puddle of Yakult gel beside or underneath. Garnish with micro mint and a few flakes of pink sea salt.
5 Basic Taste Scorecard (1-10)
Sweet – 7 – strawberry milk, white chocolate, sugar coating
Salty – 2 – pink sea salt
Sour – 5 – Yakult, lemon juice
Bitter – 1 – toasted white chocolate edges
Umami – 3 – dairy butter, caramelized sugars
Nutrition Facts (per serving)
Calories: 420 kcal
Carbohydrates: 51g
Fat: 20g
Protein: 5g
Fiber: 2g
Vitamins: B12, C
Minerals: Calcium, magnesium
