Pecan Mochi with Pistachio Cream

Instructions

1. 1

   Toast the pecans in a dry skillet over medium heat until fragrant, about 5 minutes. Let them cool, then chop finely.

2. 2

   In a large bowl, mix the glutinous rice flour, sugar, and water until smooth to form the mochi dough.

3. 3

   Stir in the chopped pecans into the mochi dough until evenly distributed.

4. 4

   Transfer the dough to a microwave-safe dish and cover with plastic wrap. Microwave on high for 2 minutes, stir, then microwave for another 1-2 minutes until the dough is translucent and cooked through.

5. 5

   Let the mochi cool slightly, then dust your hands with some glutinous rice flour and shape the mochi into small balls.

6. 6

   For the pistachio cream, blend the pistachios in a food processor until they form a paste.

7. 7

   In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.

8. 8

   Gently fold the pistachio paste into the whipped cream until well combined.

9. 9

   Serve the pecan mochi with a dollop of pistachio cream on top or on the side.