hey guys it's angie and i got a couple emails this past week and i got a huge kick out of them one of them was regarding my ethnicity and they're asking me if i was half white or Asian or whatever know that that was linnaeus thing because I am NOT I'm a hundred percent Korean and the second email I got was regarding why I haven't named mochi and they said you're asian you should make mochi what haven't you made moshi here today asian up so i am definitely create another one hundred percent cream so I'm going to make much if he uses the Asian name zero-sum let's get started I'm gonna put a little spin on the mud funk I usually have it with red bean paste and I showed you guys it was in my refrigerator I actually put it on so which is basically like shaved ice and you put like red bean on it and like syrup it's super easy it's like a Korean fast a really simple dessert and I used all of it so sitting there like should I go out and buy more red bean paste and I was like no I was going to use what I have so a spin on the regular motion cake that I usually have i'm going to do no kimochi so we're going to use um chocolate hazelnut spread as well as putting coffee infusing that into the mochi cake itself so let's get started first of all you want to take some wax before in line your plate and we're going to go ahead and scoop out about teaspoon balls of the new talent of the chocolate hazelnut spread and we're going to put it in the freezer to firm up so that when we put it into the little pocket of mochi the flat mochi it'll just kind of like stay together in the intact instead of spread all over the place so just go ahead and take your teaspoon measure doesn't have to be exact so I mean if you want it to be more definitely put in more or if you put in less does it matter so there is another there's a dollop of that so just keep doing this until you get about eight balls or so and you can make them bigger or smaller like I sad and I'm just going to finish this up pop this in the freezer and show you how to make the cake are all right so i am just mixing in this bowl 1 cup of sweet rice flour and this is i use and i also added in four tablespoons of sugar just regular granulated sugar as well and half a teaspoon of fine salt and I pour it in my cup of cold coffee so that's what's in the school right here and super important to sift it so you get all the granular foreign like pieces out of the way and as well as using cold coffee because you want Steve mom's cooking and you don't want it to get a jump start or anything like that so go ahead and mix until all of the lumps are broken up get all the good stuff into the bowl and then you're going to want to go ahead and saran or plastic wrap this babe so just go ahead and loosely you don't have to pull a taut just kind of loosely cover it and let just like about an inch a half an inch or an inch or so of just a little bit of a lip so it can kind of like let the steam escape Walt's cooking now traditionally this is done and you steam it is a whole long process I have I remember my momma making it and she take this huge moral possible and just like pound the whole thing and she burned her fingers in our hands this is going to be a super duper easy way and we're gonna put it in the microwave and it's gonna go in there for about three to four minutes depending on how strong your microwave is so I'll see you guys after this is steamed so it's done when it's sticky like this it's all colombians sticky and it'll come together in kind of a rough shape ball and you want to kind of work it with the back of your spoon just to work it out and stretch it and it's gonna go ahead and be elastic and chewy go ahead and just work it with the back of your spoon just like so so when it kind of looks like that when it kind of looks very smooth and it be careful it's really hot you want to go ahead and send flower or dust the surface that you're going to be working with with wheat starch and I'm just using this type of wheat starch so go ahead and dust the surface and make sure your hands are really nicely dusted as well go ahead and dump this whole mixture give every last bit as much as you can and then just dump the whole thing so thicker and just get all about every last bit or as much as you can so it's going to be this nice caramel a color it looks like peanut butter doesn't it though yummy go ahead and dust your surface and your hands a reminder because it's going to be very very tacky and sticky and then just kind of roll it out into a log shape doesn't have to be perfect just make sure you get it into predominantly long rope like this and it's hot so just be very careful and then when it looks like that you want to go ahead and cut it in half and then you'll have this piece in this piece so let's do this piece first go ahead and cut that in half cut the smaller piece in half you're going to want to do that for this as well cut this in half have it again there you go and you'll have about eight pieces roughly about this piece and flatten it with your hand just like not and if it sticks do not worry about it just move on then you're gonna have like a little shape like this and you're going to take a piece of that chocolate and it's gonna peel right off it's gonna be nice and easy to work with and you're just going to want to smoosh the bottoms together just like so you hear something they Rho my last one so I'm going to taste it see what it tastes like that strict the top from mouth but it's really good let's chewy and it's really hard to talk but it's soft and moist look at that you tella coming out oh my god these are so yummy mmm-hmm I hope you guys try this because this is to die for just a hint of chocolate it's nice and soft and chewy and then it's got that nice warm chocolate filling because immediately the warm new emoji just starts to melt it it's delicious I hope you guys tried it