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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.

Authors

Disfrutar

Restaurante de alta cocina en Barcelona, reconocido internacionalmente por su creatividad, técnica y enfoque vanguardista, considerado uno de los mejores del mundo. Fundado por exmiembros de elBulli, destaca por su innovación constante y su propuesta gastronómica única. Además, es embajador de Sosa Ingredients.

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.

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Ingredients

Konjac dough

250 g Lemon juice
50 g Sugar
13 g Konjac gum
5 g Gluconolactate

Lemon Cream

200 g Lemon juice
300 g Sugar
300 g Whole egg
27 g Gelcrem Hot
50 g Butter 82% M.G.

Elaboration

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

2
Mix all the ingredients together with a hand blender except the butter.
3
Cook until boiling point, stirring constantly.
4
Remove from the heat, add the butter and blend again. Allow to cool.

Final Assembly: Lemon Mochi

5
Roll out the dough with a rolling pin between 2 non-stick mats to a thickness of 1.5 to 2.5 mm.
6
Cut circles with a ring, fill with the cream and wrap with the dough (we can make multiple shapes).
7
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.
8
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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