Pork Floss Stuffed Mochi Ball

First, make the meat floss filling. Add crushed sesame, seaweed, and mayonnaise to the golden meat floss, and mix well for later use.

To make mochi, add water, corn oil, and egg liquid to the mochi premix powder, mix well, and knead into a dough. You need to knead a bit longer (about 3 minutes) to make the dough smooth and glossy, which is the key to making hollow mochi balls.

Divide both the dough and the filling evenly into 18 portions, with each dough portion about 20 grams and each filling portion about 7 grams. Take a portion of dough, flatten it, wrap in a piece of filling, pinch the opening tightly, and place it downwards.

Line the baking tray with parchment paper in advance, wrap everything completely with the seams facing down and place it on the baking tray, then spray a layer of water mist on the surface before putting it in the oven.

Preheat the oven in advance (Midea Q30), middle rack, top and bottom heat at 160°C, bake for 30 minutes.

During the baking process, the mochi balls gradually expand, and the scene is very soothing.

Freshly baked, round and plump mochi balls, so cute.

Take a bite, the just-baked mochi ball has a crispy exterior, a chewy texture, and a slightly sweet taste, and it goes especially well with the savory meat floss filling.