A delicate Japanese-style dough embraces the creaminess of Peruvian lucuma in a silky, elegant bite. This mochi bridges two worlds, bringing rice-based technique together with the earthy sweetness of “Inca gold.” A vibrant and refined Nikkei-style treat.
Mix the lucuma pulp, cream cheese, powdered sugar, and milk powder until thick and creamy. Refrigerate for 15 minutes, until the filling is firm enough to portion without running.
Mix the rice flour, yuca starch, white sugar, and water until smooth and lump-free. The mixture should look fluid and even, like a thin pancake batter.
Microwave the dough for
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Dust the work surface with cornstarch and turn the hot dough onto it. Dust the top as well and let it cool for 3 minutes, just until you can touch it without burning yourself.
Divide the dough into 10 portions, flatten each one with the center slightly thicker, and add a teaspoon of lucuma filling. Pinch the edges closed and round gently; if it sticks, use more starch, not more force.
Refrigerate the mochi for 10 minutes before serving. They should be fresh, soft, and elastic, with the lucuma filling creamy but contained.
