Ingredients

Mochi:

200g mochi powder, 50g butter liquid, 20g egg liquid, 150g water

Yogurt cheese filling:

120g cream cheese, 100g light cream, 80g yogurt, 25g sugar

Steps

1. Insulate the butter Melt the water, add all the remaining mochi ingredients, stir into a dough, and use an electric whisk until smooth. The original recipe takes 2 minutes, but it took me about 4 minutes.

2. Pour the mochi balls into the baking pan, about 3 cm each, and bake in the oven at 180 degrees for 20 minutes.

3. Add yogurt and granulated sugar to the softened cream cheese, mix well, add light cream, beat with ice water, put into a piping bag and set aside.

4. Let the baked mochi cool, use chopsticks to poke holes in the sides, and squeeze in the cheese filling.