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.