Lemon Curd Mochi | Gina Chong
A long long time ago-maybe freshman year-my Korean sister-in-law experimented making mochi (ddeok). She didn't do fillings in any of them, just rolled them in various coatings. The only one I remember is this one that she rolled in cookie crumbs. I'm sure it was totally unplanned, she just ran out of anything else. But they were by far the most delicious, and I still remember them to this day because I've never again tasted anything like that.
So using that as my inspiration, I came up with these lemon curd mochi. They are just filled with lemon curd and rolled in lemon cookie crumbs. Hubby was apprehensive about them, but now he is eating his hat (do people still use that term...?).

My Rating: 9/10
Why: Because I have to be stingy with my 10's ;) Only thing I would change: next time I will make my cookie crumbs extra fine, I think they will look prettier.

Lemon Curd Mochi
Makes 8-10 mochi balls

  • 100g sweet rice flour (I used Mochiko)
  • 2 Tbsp granulated sugar
  • 150 ml water
  • corn starch for dusting
  • 3-4 soft lemon cookies, crushed into fine crumbs (I did homemade with this recipe)
  • about 1/4 c lemon curd (store-bought)
  • water for brushing


Whisk together the rice flour and sugar in a medium-size heat-proof bowl. Stir in one quarter of the water and mix well with a rubber spatula. Do that until you've used up the water.

Place the bowl in the microwave and heat for one minute. Then take it out and stir it up well.
Heat for one minute more, and stir again. For the last time, just do 30 seconds and then stir. It should look translucent.

Powder a clean surface with cornstarch and scrape the mochi onto it. Fold the mochi onto itself and then cut it in half using a spatula. Continue cutting until your mochi pieces are about tablespoon-size. The cutting is easiest if you are constantly powdering the mochi with cornstarch and cutting only one slice at a time.

Next, powder your hands, take a piece of mochi, and flatten it with your fingers. Place about a teaspoon worth of lemon curd in the middle and fold up the sides, pinching them in the middle to stick. Brush the mochi with some water and then roll it in the cookie crumbs. Set aside, and repeat with the rest of the pieces.
Best eaten within the day, but can be stored in the fridge for a few days.

Basic mochi recipe adapted from the awesome Just One Cookbook


  1. Omg looks delish!!!


  2. Those look SO good! Just amazing! :-)

  3. These look amazing. For some reason, I've wanted nothing but lemon desserts lately.

    1. Lemon has always been my favorite~~ we also just went to Tartine Bakery in San Fran and I just had to get the lemon tart.

  4. That looks amazing!!! I have to try it.......lemon is my fav!


    1. Oh my goodness lemon is my fav too. One of my worst weaknesses actually lol


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