Mochi at speculoos

Ingredients

For 10 servings

• •50 g 50 g sugar
• •100 g 100 g of glued rice flour
• •100 ml 100 ml water
• •pulse paste
• •potato starch
• •speculoos

Method

1. 1.First, prepare the filling: with a teaspoon, place about ten portions of speculoos paste on a sheet of sulfurized paper.
2. 2.Let them sit in the fridge for 20 to 30 minutes. They will be easier to handle after.
3. 3.Meanwhile, prepare the mochi paste. In a heat-resistant microwave bowl, mix flour and sugar. Add the water gradually by mixing with a small whip until you get a smooth mixture.
4. 4.Cover the bowl (leaving a passage for air) with stretchable film. Spend 1 minute in the microwave. Then mix slightly with a spatula.
5. 5.Return 1 min to microwave. Mix slightly again.
6. 6.The dough becomes sticky, then return to the microwave 30 seconds (not 1 min!) and mix briefly.
7. 7.Repeat until the mixture becomes very thick and translucent.
8. 8.Transfer the mochi paste to a surface sprinkled with potato starch. Be careful, the dough will be very hot! It must be manipulated with a spatula at first so as not to burn.
9. 9.Cut the mochi into about ten equal pieces. To prevent the dough from sticking to the hands, cover them with starch or powder of previously crushed speculoos.
10. 10.Take a portion of mochi in your hands and flatten it in a 4-5 cm disc. Place a portion of speculoos on it (get out of the fridge one by one otherwise they will soften).
11. 11.Pull the edges of the mochi from all sides to fully cover the speculoos. Press the meeting point to sell the mochi.
12. 12.Smooth the mochi by rolling it on the surface of the work sprinkled with starch.