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Apple Pie Cream Mochi Recipe

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4.1 from 7 reviews

Delight in the unique fusion of traditional Japanese mochi with the comforting flavor of American apple pie in this Apple Pie Cream Mochi recipe. These soft, chewy mochi pockets are filled with a rich apple pie cream made by folding a spiced, sweetened cooked apple filling into whipped heavy cream, creating a luscious and creamy interior wrapped in tender glutinous rice dough. Perfect as a refreshing dessert or a special treat, this recipe includes methods to prepare the mochi dough using either the microwave or stovetop steaming, making it accessible for various kitchens and skill levels.

Ingredients

Mochi Dough

  • 80 g mochiko flour (glutinous rice flour)
  • 25 g cornstarch
  • 12 g oil
  • 25 g sugar
  • 140 g milk (dairy or non-dairy works)

Apple Pie Filling

  • 114 g baking apples, peeled and cored (weight after peeling and coring)
  • 7 g lemon juice
  • 30 g light brown sugar (adjust to taste for sweetness)
  • 10 g cornstarch
  • Pinch of salt
  • 1/2 tsp ground cinnamon

Apple Pie Cream

  • 100 g heavy whipping cream

Additional

  • About 2 Tbsp toasted glutinous rice flour (for dusting and flavoring; prepare by stir frying mochiko flour)

Instructions

  1. Toast Mochiko Flour: Stir fry about 2 tablespoons of glutinous rice flour on a dry pan over low-medium heat until it turns very lightly golden and emits a subtle nutty aroma. Remove from heat and allow to cool completely. This can be stored in an airtight container for several days.
  2. Prepare Apple Pie Filling: Cut peeled and cored apples into very tiny pieces or pulse a few times in a food processor for quicker preparation.
  3. Cook Apple Mixture: In a saucepan, combine grated apple, lemon juice, light brown sugar, pinch of salt, ground cinnamon, and cornstarch. Cook over medium heat until the apples release juice. Reduce heat slightly and continue cooking until the mixture bubbles and thickens to a consistency where you can draw a line on the pan bottom with a spatula that doesn’t fill back in quickly.
  4. Cool Apple Filling: Remove the mixture from heat and let it cool completely before use. Store covered in the fridge if not used immediately.
  5. Whip Cream with Apple Filling: Ensure the apple filling is fully cooled. Whip cold heavy cream with a hand mixer until medium soft peaks form. Gently fold in the cooled apple pie filling and continue whipping until firm peaks form. Avoid overbeating to prevent grainy or broken cream texture. Cover and chill in the refrigerator.
  6. Prepare Mochi Dough by Microwave (optional): Combine mochiko flour, cornstarch, oil, sugar, and milk in a microwave-safe bowl. Cover with a microwave-safe lid or cling film pierced with small holes to let steam escape. Microwave on high for 2 minutes, stir with a silicone spatula, then continue microwaving in 1-minute increments, stirring each time until the mixture thickens, turns sticky, and becomes translucent (approximately 4–6 minutes total).
  7. Prepare Mochi Dough by Steaming (alternative): Bring water in a steamer to a boil. Mix mochiko flour, cornstarch, oil, sugar, and milk thoroughly to a smooth, lump-free batter, straining if necessary. Pour batter into an oiled shallow dish or one covered with parchment paper. Cover with cling wrap pierced to prevent water droplet formation. Steam for 15–20 minutes or until the batter solidifies. Timing may vary with bowl thickness.
  8. Knead Mochi Dough: Use a flexible silicone spatula to fold and knead the hot dough repeatedly to absorb oil and develop a smooth, stretchy texture. When cool enough to handle safely, transfer to a work surface, wear disposable plastic gloves to prevent sticking, and continue kneading until smooth and elastic. This step ensures soft, chewy mochi that stays fresh longer.
  9. Cool and Portion Dough: Flatten the kneaded dough and wrap it up to cool completely at room temperature. Divide cooled dough into 10 equal portions (~27-28 grams each). Shape each portion into a ball and keep covered.
  10. Shape and Fill Mochi: Dust work surface and fingers with toasted glutinous rice flour. Take one dough ball, flatten it into a 3-4 inch round disc by gently stretching with fingers.
  11. Add Filling: Scoop a heaping spoonful of apple pie cream onto the center of the dough disc. Avoid overfilling for easier sealing.
  12. Seal Mochi: Carefully bring dough edges together over the filling, pinch to seal seams firmly but gently. Place seam side down and gently roll mochi to round shape.
  13. Repeat and Store: Repeat shaping and filling with remaining dough and apple cream. Place each mochi on a parchment-lined baking pan or covered surface. Chill in an airtight container for at least 15 minutes to allow the filling to firm up and avoid melting from handling.
  14. Serve: These mochi are best enjoyed cold, showcasing the soft, chewy exterior and the creamy, spiced apple filling inside.

Notes

  • Toasted glutinous rice flour adds a nice nutty flavor and helps prevent sticking during shaping.
  • The apple pie filling can be prepared a few days in advance and stored refrigerated.
  • Whipping the cream with the cooled apple filling requires gentle folding to maintain a creamy texture without breaking.
  • You can prepare the mochi dough either by microwave or by steaming depending on your equipment and preference.
  • Allowing the mochi dough to cool completely before filling prevents the cream from melting inside.
  • Wear disposable gloves when kneading and shaping mochi to prevent dough from sticking to hands.
  • Store finished mochi in an airtight container and keep refrigerated for best texture and freshness.
  • Adjust the sweetness of the apple pie filling to taste; adding more light brown sugar is fine if preferred sweeter.

Find it online: https://bitezly.com/apple-pie-cream-mochi-recipe/