Vibrant Blood Orange Mochi with Zesty Citrus Curd
Blood Orange Mochi
Chewy, vibrant mochi filled with a tangy blood orange curd for a burst of seasonal citrus flavor.
Nutrition (per serving)
There is something truly magical about the deep, ruby-red hue of a blood orange, and incorporating that vibrant color into a soft, chewy mochi creates a dessert that is as beautiful as it is delicious. This recipe balances the characteristic chew of glutinous rice flour with a bright, citrusy punch that cuts through the sweetness, making every bite feel like a celebration of winter’s best fruit. The natural pigments from the juice give the dough a lovely sunset glow without the need for any artificial food coloring.
Making mochi at home might seem intimidating, but once you get the hang of working with the sticky dough, it is incredibly rewarding and fun. The secret to this version lies in the homemade blood orange curd, which provides a creamy, zesty surprise in the center that will have your friends and family asking for seconds. Just be sure to keep your workspace well-dusted with starch, and you will be rolling out perfect, pillowy treats in no time. It is a fantastic way to enjoy the fleeting blood orange season in a unique, chewy form.
Ingredients
- Glutinous rice flour (Mochiko):1.5 cups
- Granulated sugar:1/2 cup
- Freshly squeezed blood orange juice:1 cup
- Cornstarch (for dusting):1/2 cup
- Large eggs (for curd):2 pieces
- Unsalted butter (for curd):4 tbsp
- Blood orange zest:1 tbsp
- Additional sugar (for curd):1/2 cup
Instructions
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To make the curd, whisk the eggs, 1/2 cup sugar, and 1/4 cup blood orange juice in a small saucepan over medium-low heat.
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Add the butter and zest, stirring constantly until the mixture thickens enough to coat the back of a spoon. Strain and chill in the freezer for 20 minutes until firm enough to scoop.
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Once the curd is firm, scoop small half-tablespoon sized balls onto a parchment-lined tray and freeze for another 15 minutes.
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In a microwave-safe bowl, whisk the glutinous rice flour, 1/2 cup sugar, and the remaining 3/4 cup blood orange juice until smooth.
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Cover the bowl loosely with plastic wrap and microwave for 2 minutes. Stir with a wet spatula, then microwave for another 1 minute until the dough is translucent and very sticky.
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Generously dust a clean surface with cornstarch and turn the hot mochi dough onto it. Dust the top of the dough as well.
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Roll the dough out to about 1/4-inch thickness and cut into 10 equal circles using a round cutter or glass.
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Place a frozen curd ball in the center of each dough circle, pinch the edges together to seal, and roll gently between your palms to smooth out the shape.
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Serve immediately or store in an airtight container at room temperature for up to 24 hours.
Tips & Notes
- Keep your hands and tools well-coated in cornstarch to prevent the mochi dough from sticking to everything.
- If the curd is melting too fast while you are wrapping, work in small batches, keeping the rest of the curd balls in the freezer.
- Avoid refrigerating the finished mochi as it will cause the dough to become hard and lose its signature chew.
