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Listen, I’ve made this flakey pastry about four times now. And each time, no matter how every single signs along the way was pointing towards an inevitable heartbreaking disaster, somehow, miraculously, it always turned out amazing. I’ve stuffed them with jam and cheese, with fruits and nuts, and this time, with bittersweet chocolate blended together with dark brown sugar and peanut butter plus a good chewy padding of sticky rice mochi on the bottom, and still I couldn’t manage to fuck it up. More crispy and shards-like than puff pastry, but more defined and layered than pie crust, comes together fast and relatively easy, and goes down even more so.
So, as someone with a very unlucky track record in the baking arena, I pass this recipe onto you. I’d say good luck, but something tells me you won’t need very much of it.
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HERE A VIDEO DEMO ON HOW TO MAKE THE PASTRY
(WITH A DIFFERENT STUFFING):
*UPDATE 2021/01/01: The amount of butter is changed.
*UPDATE 2022/01/21: For the dough, I added 1 1/2 tbsp of canola oil to make it softer and cripsier.
If you’re a big mochi fan and would like a higher mochi:chocolate ratio, you could increase the sticky rice flour to 1 cup (110 grams), whole milk to 1/2 cup (120 grams) and 3 tbsp of light brown sugar. You can also swap the chocolate filling with fruit fillings, chestnut puree and etc.
Ingredients
- 1 1/2 cup (195 grams) all-purpose flour
- 1/2 tsp sea salt
- 1/3 cup + 2 tbsp (110 grams) water
- 1 1/2 tbsp (21 grams) canola oil
- 5 tbsp ~ 7 tbsp (70~91 grams) unsalted butter, cold (see note*)
- 1 egg, beaten
- 3/4 cup (85 grams) sticky rice flour
- 2 tbsp (25 grams) light brown sugar
- 1/3 cup + 1 tbsp (95 grams) whole milk
- 3.5 oz (100 grams) bittersweet chocolate
- 1/3 cup (65 grams) dark brown sugar
- 1/8 tsp ground cinnamon
- 2 tbsp (32 grams) peanut butter
Instructions
- PREPARE PASTRY AND FILLING: Inside a large bowl, combine flour, sea salt, water and canola oil, and mix until a craggy but even and cohesive dough forms. There no need to knead it further because we don’t want much gluten to develop. Lightly flour the dough and wrap it in parchment, then flash-freeze in the freezer for 15 min until the dough is cool to the touch.
- Meanwhile, whisk together sticky rice flour, light brown sugar and whole milk in a microwave-safe bowl until even. Microwave the mixture on medium power for 45 seconds interval for about 4 to 5 times, stirring with a fork in between, until the mixture comes together as a sticky and stretchy dough. Keep stirring and kneading if you will with a fork until the dough is very even and bouncy. Cover with plastic wrap and chill in the fridge until needed.
- In a food-processor, pulse bittersweet chocolate, dark brown sugar and ground cinnamon until coarsely ground. Add peanut butter and pulse until the mixture resembles wet sand. Keep in the fridge until needed.
- SHAPE THE PASTRY: Transfer the flour dough onto a well-floured working surface and roll it out into a rectangle (keep it as neatly rectangular as you can) about 8″x11″, the size of A4 paper. Use a pastry cutter to cut the butter into thin plates and evenly arrange them to cover 2/3 of the rectangular dough but leaving about a 3/4″ (2cm) margin all around. If the butter is not covering the area very evenly, you can spread it out a little with a butter knife, no worries.
- Brush the egg all around the margin, then fold the unbuttered 1/3 of the dough over the buttered area. Pat on it with some pressure to eliminate major air pockets, then fold the bottom 1/3 of the buttered dough over again, pat on it, then pinch on the margin to make sure the edges are sealed. Cut off some excess edges if any.
- Then rotate the dough 90 degrees, roll it out into the size of an A4 paper again. Some butter may squeeze out from the edges but listen, IT’S NOT A BIG DEAL. Simply smear it back onto the dough wherever, no big deal!! If there are large air bubbles being pushed around, poke it with a wooden skewer. If the dough or squeeze out butter is making it stick or messy, dust over with more flour. REPEAT AFTER ME, IT’S NOT A BIG DEAL. Fold the rectangular dough the same way again, 1/3 towards to the middle and the other 1/3 over again. Rotate 90 degrees, and repeat one more time. So basically 3 foldings. Now flash-freeze the folded dough in the freezer for 20 min. Meanwhile, dust the chilled mochi dough with cornstarch to prevent sticking, and roll it out into a rectangle about 5″x8″ (13×20 cm), set aside until needed.
- Now place the chilled dough on the working surface seam-side down, and roll it out again into a larger rectangle about 10″x15″ (26×38 cm), thinner than a typical pie crust. Use a pastry cutter to cut off the curving edges to make it a perfect rectangle. Spread the chocolate-mixture in the middle covering an area little more than 1/3 of the width with a 3/4″ margin (see photo for guidance). Place the mochi sheet on top, which should fit perfectly. Brush the beaten egg around the margin, then fold each side of the dough towards the middle to close (you should have a partial overlap of dough). Pinch the edges to seal tightly, then flip the whole thing over.
- You can bake it immediately, or chill in the fridge for later. Either way, brush the whole surface with beaten egg, cut a few slits on the top surface to allow steam to escape and bake it in a 400 F/200 C oven with FAN-ON (or 430F/220C without fan) for 35 min, rotate half-way, until golden-browned all over. Let cool on a rack for 20 minute before serving. It will be much easier to cut with a scissor than a knife.
Notes
* Depends on your liking, you can use a range of 5 tbsp to 7 tbsp of butter, which will change the texture of the pastry to crispy flakes (less butter) to delicate, lace-like flakes (more butter).
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62 responses to “Failproof flakey pastry stuffed with mochi and chocolate”
love the contrasting textures!
Hi Mandy,
It’s been a while since I’ve visited your site…there has been a major surgery and many changes in my life yet I’m So happy to be back and see/read your images and stories/recipes. This will be my first recipe to try in a while, wish me luck but perhaps I may not need it !? Hope all is well with you and your family. Best wishes from the US of A.
BTW, the very right side of your site doesn’t appear on my iPad screen (it’s been cut off) so I’m having to guess what you’ve written. Any ideas?
Anna, hm that’s strange because it’s showing on my iPad. Sorry but I have no idea why!
Hi Anna,
I have the same problem. Have you tried to rotate your iPad screen to Portrait Orientation? It helped me.
Hey Mandy, a thought— if the objective of the crust is to avoid too much gluten formation, would subbing some APF out for corn starch, barley or rye flour etc help?
Poppy, that won’t work better because the warm water also Serves to soften the dough. And grainy flour like rye may (just speculating) make the dough tear more easily.
Hi Mandy, I would love to try this recipe out but i have no microwave. Is there any alternative way to do that??
Lee, for water you could heat it up on the stove with thermometer. And mochi you can cook it over low heat while stirring ;)
should i add all 1-1/2 cups of water to the pastry dough or only 115g? looks so good!
All, it’s 1/3 cup + 2 tbsp warm water :)
only 115 grams! :)
Mandy, I think the confusion comes from your first line of instructions that says “Microwave 1 1/2 cup water”.
June, sorry I clarified it in the instruction :)
I’m too excited to try this. Thank you, Mandy!!!
Is egg wash necessary because I want to make it vegan?
Does the brand Mochiko work for the sticky rice flour?
Virginia, I’ve never used that brand before but I believe it’s the same thing.
Diane, I guess you can use water to seal the margins:)
I always sub nut milk for egg wash and it works well – not the same as egg but the best alternative I’ve tried.
PS: LOVED you on food52 – you are so charming and it is so wonderful to cook “along with you” that I hope you do many more videos.
Rose, yes there will :)
I’ve been cooking through your site/cookbook and everything has been unbelievable. I am a terrible baker but am determined to give this recipe a shot!
What would you recommend as substitution for the peanut butter for those of us who were cursed with a peanut allergy? Can’t wait to try this!! :D
Using mochi is such a good idea! I cannot wait to try with a modified gluten-free version. I know it won’t be anywhere near as good but that is the life of someone with celiac disease. Have you tried making gluten free flaky pastry? Any tips?
I just made this and it tasted fantastic! Unfortunately my pastry wasn’t as flaky and defined as your appeared to be. I’m baking in Hawaii, without air conditioning, which is challenging. Luckily my husband said make it again whenever you want and don’t change a thing! Looking forward to trying it again.
Loved the ease of this recipe and the contrasting textures! The top of my pastry came out fairly hard though (much harder than I would expect for a puff pastry for example). It seems like yours has quite a bit of crunch too – did I do something wrong or is this the way you intended it to be?
Vanessa, no this is not a puff pastry, but the surface shouldn’t be “hard” either, more like crispy.
You cannot do this to me. I was just bemoaning my quarantine weight gain and then I see this on your blog.I will just have to make this and hope that rolling out the pastry will count as exercise and negate the calories consumed.
Thanks for responding earlier! Another question— why the milk in making the mochi? Curious as to your thought process
Poppy, just extra flavor nothing much ;)
Can you think of any substitutions for the peanut butter because of allergies? Thanks
Marisa, you can use other nut butter, too, or nutella.
It’s an allergy to all nuts :( do you think maybe sunflower butter would work?
Never tried it but you can just omit the nut butter and use milk chocolate (more melty) instead
Ok, thank you so much! Looking forward to making this
Curious if this dough is freezable as with puff and can just be taken out and used whenever later? I’m a big fan of doing things in big batches and kind of doling it out later. Thanks!
Jessica, even though I haven’t tried, I would assume that would be ok :)
Hi, Just read through your recipe. It sounds yummy. I do have one important suggestion: Please remove the sentence “There no need to knead it further because we don’t want much gluten to develop (in fact the warm water is to eliminate gluten).” Gluten is a protein molecule & cannot be destroyed at temperatures under 260 C (500 F). Certain components of this complex molecule lose some functionality when exposed to heat, but they are not destroyed or eliminated. Kneading helps develop gluten which gives bread it’s “chew.” (If you would like to get nerdy with me, see: https://www.sciencedirect.com/science/article/abs/pii/S0733521083800125 “The effect of heat on wheat gluten . . .” Journal of Cereal Science.) Looking forward to a rainy afternoon during quarantine to bake some of this. Good baking to all! Michele, Food chemist.
Michele, wow amazing info, thanks!! But how come doughs made with warm/hot water will not retract as much when rolled out as cold water dough (Given The same amount of kneading)? I think the heat does reduce gluten formation to some extent.
I made this and it was super tasty but the pastry was a bit tough and chewy… thinking I may have overmixed the dough :/
Love the photos! Thank you for sharing the nice recipe!
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Hi there, do you think this foolproof pastry might hit work to make an at-home version of char siu sou? Like at din sum? Just curious. This is my issuers favorite dim sum food and we are missing it during the pandemic!!
Frances, I should think that it’ll work fine :)
Do you think I could replace mochi flour with tapioca flour? It’s all I have on hand/available…
Evs, hm no, they will not behave the same way. One’s a starch, and one is actual ground sticky rice :)
This looks absolutely incredible, thank you!! Do you think this type of pastry recipe would work in more traditional pies as well? Can it be parbaked?
This looks absolutely beautiful! Do you think this pastry recipe would work for more traditional pie plate pies? Can it be parbaked?
Ben, it’s more like a puff pastry than traditional pie crust :) not sure about the partaking though.
Ok, thank you very much!! So eager to try this, and sorry for the double posting, I couldn’t delete the first one!
Love the photos! Thank you for sharing the nice recipe!
Have you tried the recipes with mochi in them without heating the mochi dough before putting them into the brownie mixture/tart? There should be enough time for the mochi to cook while the brownie/tart is being baked theoretically…
Jackie, mochi that starts as low hydration dough (therefore “dough” not batter) typically needs to be boiled as “dumplings” and might be too hard as in this application. But I’m speculating. You can certainly give it a try!
Ahh…. ok I’m still intrigued… will try with brownies and let you know how it goes. Too risky with this flaky pastry recipe!!
Tried with brownies and they work without heating the mochi dough first! Better to use a bit more water to make the mochi to make them more chewy in the brownies though and therefore a bit sticky to handle, but still good!
Looks amazing!! Thank you for sharing your cooking with the world. Question— would this dough work if I freeze it for later baking? How long can I keep it frozen? :)
Kook, yes you can freeze it, maybe up to 2 months, I’m not sure :)
Made this dough 2 times now and it’s really tough. I’m going to try adding a portion of the butter to the dough before laminating to see if that helps. The layers are beautiful but the texture is terrible. I make a lot of pie dough and love this idea in theory but without butter or any fat in the actual dough I think it’ll always come out weird.
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Do you have to use the mochi in this recipe? Can I use something else if it is crucial.
Sara, you don’t have to. You can use other fillings you like.
INCREDIBLE. The best mochi-chocolate recipe I have seen till today!!
Fool proof recipe! Easy to follow step by step instructions! Love it!
INCREDIBLE. The best mochi-chocolate recipe I have seen till today!!