You can enliven the New Year’s table with the delicate sweetness of mochi, a Japanese dessert that brings a hint of winter harmony to celebrations. This approach comes from Maxim Razhev, the chef at RO restaurant, who shared his method with socialbites.ca, offering a practical, home-friendly way to craft this treat.
For the dough, gather glutinous rice flour, corn starch, sugar, milk and a touch of vegetable oil. The filling calls for a creamy center: 33 percent cream, gelatin, white chocolate, lemon juice, a pinch of salt, cream cheese, and a bright note of tangerine. The recipe blends soft, chewy texture with a tangy, creamy core to create a balanced bite that feels both festive and comforting. This is more than a dessert; it is a small ritual that elevates a simple gathering into a shared moment of indulgence. [Attribution: Maxim Razhev, RO restaurant]
Begin by preparing the dough in a microwave-safe bowl. Mix the dry and wet components, then cover the mixture with plastic wrap. A brief 10-second zap in the microwave starts the process, after which the film is removed and the dough is stirred to loosen any settled starch. Re-cover and heat for another 20 to 30 seconds until the dough becomes elastic and pliable. The next step is to let the dough cool to room temperature, which settles the texture and makes rolling easier. This careful approach helps avoid tearing and ensures a smooth, uniform surface for the final mochi although some bakers prefer a gentle, ambient chill before shaping. [Attribution: Maxim Razhev, RO restaurant]
With the dough ready, turn attention to the filling. Heat the cream until it glimmers hot, but avoid a boil. Stir in the gelatin and wait until it has fully dissolved, then fold in the white chocolate and blend until satin-smooth. Incorporate salt, cream cheese and fresh lemon juice, mixing again until the mixture shines with a soft, creamy consistency. Pour the filling into ball-shaped molds and place a peeled tangerine in the center for a citrus surprise. If molds aren’t available, shaping the filling by hand with plastic wrap works just as well, forming a neat ball that captures the tang of citrus inside. Freeze for about an hour, then unmold carefully. The result is a glossy, emerald center that hints at the bright flavors to come. [Attribution: Maxim Razhev, RO restaurant]
Attention to the assembly pays dividends when the final mochi is formed. Lightly dust a board with cornstarch to prevent sticking. Roll the dough into a thin, crepe-like sheet about 3 millimeters thick. Spoon a generous portion of filling in the middle and pinch the edges closed, drawing the dough up and around the filling in a way that resembles a delicate khinkali. Trim any excess dough with scissors, then roll the finished portions into compact spheres and refrigerate to set. This step yields firm, bite-ready mochi that holds together well when plated. The result is a dessert with a refined look and a satisfying texture contrast between the chewy exterior and the creamy center. [Attribution: Maxim Razhev, RO restaurant]
For those seeking tips on consistency, the key is balancing moisture in the dough with enough starch to prevent sticking, while the filling must be creamy but not runny when chilled. The process can be adapted for smaller or larger portions, and the citrus note can be adjusted to taste by varying the lemon juice or tangerine amount. With patience, this mochi becomes a centerpiece that invites conversation and admiration from guests. The chef emphasizes careful cooling and gentle handling to preserve the texture as it’s assembled and stored. [Attribution: Maxim Razhev, RO restaurant]
So, how does one diversify the New Year’s table with such a delicate dessert? The technique invites personalization—experiment with different citrus fruits, adjust sweetness, or swap the white chocolate for a softer milk chocolate for a warmer flavor profile. The result is a charming, modern twist on a traditional Japanese treat that pairs beautifully with a light, sparkling beverage and a winter palette of greens, golds, and whites. This recipe is not just about sweetness; it’s about crafting an experience that lingers in memory long after the plates are cleared. [Attribution: Maxim Razhev, RO restaurant]