Mochi Raffaello's recipe

Ingredients for the dough:

• Mix for making dough “Moti Classic” TM MOTIWAY -130 g 
• Water - 150 ml
• Vegetable oil - 1 tbsp.
• Water can be replaced with milk or juice if desired

Preparing the dough  

1. In a bowl, combine all the ingredients and optional food colouring. Mix with a whisk until smooth.  
2. There are three ways to make dough:  

2.1. In the microwave

• Cover the bowl with the dough with cling film and microwave at maximum power for 1-4 minutes.  
• After 1-2 minutes, check the dough, stir it and return it to the microwave if necessary.  
• The finished dough should be free of liquid, smooth, homogeneous and not stick to the spatula or bowl.  

2.2. In a frying pan.  

• Pour the batter into a frying pan, put over medium heat and stir with a silicone spatula.  
• The dough will begin to clump together and then come together into a single lump.  
• Continue to dry the dough a little longer, then remove it from the pan. The finished dough is smooth, homogeneous, without raw streaks, easily formed into a ball and does not stick to the spatula or pan. 

2.3. In a water bath.  

• Boil water in a saucepan, reduce the heat and place a bowl of dough covered with cling film on top (the bottom of the bowl should not touch the water).  
• Cook the dough until it is smooth and homogeneous with no residual liquid. Stir the dough several times during cooking.  

3. Wrap the dough in cling film and leave it at room temperature until it cools completely.  
4. To make the dough more elastic, stretch the dough with oiled hands or place it on an oiled work surface and stretch it with a scraper. Continue to stretch the dough until it is pliable and smooth.  

Ingredients for the start:

Centre:  

• Almonds - 8 pcs.  
• Sugar - 9 g  

Filling:  

• White chocolate Velvet - 16 g  
• Condensed milk - 40 g  
• Cream cheese - 125 g  
• Mashed coconut or coconut cream - 38 g  
• Coconut flakes - 8 g  

Preparation of the Centre  

1. Rinse the almonds and dry them.  
2. Mix the nuts and sugar in a saucepan.  
3. Stirring constantly, fry the almonds until they form a caramelised crust - the sugar should melt completely and evenly coat the nuts.  
4. Put the caramelised almonds on a silicone mat and let them cool.  

Preparing the filling

1. Melt the white chocolate in a water bath or in the microwave.  
2. Beat the cream cheese and condensed milk with a mixer until smooth.  
3. Add the mashed coconut or coconut cream and whisk until the ingredients are combined.  
4. Add the melted white chocolate and coconut flakes, beat again until smooth.  
5. Fill half a 5 cm diameter hemisphere with the filling and place the caramelised almonds in the centre.  
6. Fill the mould completely with the filling, and level the top with a pallet.  
7. Place in the freezer until completely frozen.  

Design.  

1. Dust the chilled dough with starch and sprinkle it on your work surface and rolling pin.  
2. Using a scraper, cut pieces of dough (approximately 22 g), roll them out, focusing on the edges (so that the centre is not too thin).  
3. Create motifs using one of the following methods:  

• On the table or in your hand. Put the frozen filling in the centre of the dough and pinch the edges.  
• In the moulds. Put the dough into the silicone mould in a hemisphere, add the frozen filling and pinch the edges.  
• With the help of a cutter. Cut out the moti to the appropriate size after filling with the filling.  

4. Brush the finished moti with a brush to remove excess starch.  

Storage and use  

• Moti is best consumed on the first day after preparation.  
• For storage, you can place them in an airtight container and freeze them. Thaw in the refrigerator before use to avoid condensation.