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Lemon Konjac Mochi

Mochi is an emblem of Japanese pastry, known for its elastic texture and its characteristic ability to stick to itself. In this recipe, which we have called Lemon Konjac Mochi, we explore a new interpretation using Konjac Gum, a texturizer with thickening capabilities that allows us to obtain a dough with similar properties to the traditional one, but with additional advantages.

The incorporation of Konjac gum in the dough of this mochi guarantees a structure that sticks to itself, imitating the original texture. In addition, its thermo-irreversible nature allows the dough to be worked at high temperatures without losing its properties, which extends its applications beyond pastry.

Testing in the Disfrutar kitchens

This recipe has been tested by the team at the prestigious Disfrutar restaurant in Barcelona, recognized with three Michelin stars and famous for its avant-garde approach to gastronomy. In their kitchens, we have found that this dough is extremely versatile and can be used in the preparation of gyozas, mochis, dumplings and other culinary formats.

Lemon Konjac Mochi

In this recipe that we have called Lemon Konjac Mochi, we explore a new interpretation using Konjac Gum, a texturizer that allows us to obtain a dough with similar properties to the traditional one, but with additional advantages.

Ingredients

Konjac dough
- 250g - Lemon juice
- 50g - Sugar
- 13g - Konjac gum
- 5g - Gluconolactate
Lemon Cream
- 200g - Lemon juice
- 300g - Sugar
- 300g - Whole egg
- 27g - Gelcrem Hot
- 50g - Butter 82% M.G.

Prepared by

Konjac dough
1. Mix all the ingredients with a whisk and bring to a boil. You will get a gelatinous mass similar to choux pastry.
Lemon Cream
1. Mash all the ingredients together except the butter.
2. Cook until boiling point, stirring constantly.
3. Remove from the heat, add the butter and blend again. Allow to cool.
Final Assembly: Lemon Mochi
1. Roll out the dough with a rolling pin between 2 non-stick mats to a thickness of 1.5 to 2.5 mm.
2. Cut circles with a ring, fill with the cream and wrap with the dough (we can make multiple shapes).
3. For the final finish, lightly coat the mochi with rice or corn starch to prevent it from sticking to the surface and to give it a velvety texture in the mouth.
4. Note: The dough has the peculiarity that it sticks to itself like traditional mochi dough or flour-based doughs such as pasta. It is also thermo irreversible, so it is possible to heat it at high temperatures.

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