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Ingredients
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Mochi dough
Coating & finish
Method
Mochi dough
- 1
Prepare filling
In a small bowl combine the shredded fior di latte with 2 tablespoons Taggiasca olive oil and 1/2 teaspoon fine sea salt. Stir to combine and set aside. This will be the slightly salty, silky cheese center.
- 2
Mix dry ingredients
In a medium heatproof bowl whisk together 2 cups glutinous rice flour and 1 cup granulated sugar until evenly combined.
- 3
Add liquids and combine
Gradually whisk in 1.5 cups water and 1/2 cup whole milk into the dry mixture until smooth and lump-free. The batter should be pourable but slightly thick (like heavy cream).
- 4
Steam the mochi batter
Cover the bowl tightly with plastic wrap or a heatproof plate. Steam the batter over simmering water in a covered pot or steamer basket for 20–25 minutes, until the dough is glossy, translucent and no longer floury when pierced. Check once at 12–15 minutes and re-cover to keep steam consistent.
- 5
Knead and incorporate oil
Carefully remove the hot bowl from the steamer (use oven mitts). While still hot, add 1 teaspoon neutral oil and 1 tablespoon Taggiasca olive oil; then stir vigorously with a wet silicone spatula until the mixture becomes sticky and pliable. Work quickly but safely — the dough will be hot.
Shaping & filling
- 6
Prepare work surface
Liberally dust a clean tray or counter with 1/2 cup potato starch (reserve remaining starch for later). Using a wet spatula, transfer the hot mochi onto the dusted surface and pat it into a roughly 1/2-inch (1.2 cm) thick rectangle. Wet your hands to prevent sticking.
- 7
Portion the dough
Using a pastry cutter or bench scraper dusted with starch, divide the mochi into 12 equal pieces (about 2 tablespoons each). Re-dust between cuts to prevent sticking.
- 8
Fill with fior di latte
Flatten each portion into a 3-inch round disc with your wet hands. Place about 1 tablespoon of the Taggiasca oil–seasoned fior di latte in the center of each disc. Carefully gather the edges up and pinch to seal, forming a smooth ball. Work quickly so the cheese remains slightly warm and pliable.
- 9
Dust and rest
Lightly dust each finished mochi with additional potato starch to prevent sticking. Place them seam-side down on a tray and let rest 10 minutes for the dough to settle and the filling to firm slightly.
Finish & serve
- 10
Pan warm (optional)
If you prefer a lightly crisp exterior, heat a nonstick skillet over medium-low and brush with 1 teaspoon neutral oil. Place mochi seam-side down and press gently for 20–30 seconds per side until a subtle golden sheen appears. Do not overcook — goal is slight textural contrast, not browning.
- 11
Plate and season
Arrange the mochi on a serving plate. Using a small brush or spoon, lightly brush each mochi with the remaining 1 tablespoon Taggiasca olive oil. Finish each with a very light sprinkle of flaky sea salt (about a pinch, total 1/4 teaspoon) to brighten the cheese and oil.
- 12
Serve
Serve warm or at room temperature. The interior should be soft, slightly gooey fior di latte with a tender, slightly chewy mochi exterior and a pronounced fruity Taggiasca olive oil note balanced by sea salt.
