Ponyo Sea-Salt Mochi

Serves 4 · 35 min prep · 5 min cook

Ingredients

• 1 cup mochiko sweet rice flour
• 1/4 cup granulated sugar
• 3/4 cup whole milk
• 1/4 cup water
• 1/2 tsp natural blue spirulina powder
• 1/2 cup cornstarch for dusting
• 1/2 cup heavy cream
• 4 oz good-quality white chocolate, finely chopped
• 1 tsp flaky sea salt
• 1 tbsp unsalted butter
• 8 leaves fresh mint leaves for garnish

Instructions

1. 1In a microwave-safe bowl, whisk the mochiko, sugar, milk, and water until completely smooth with no dry pockets remaining.
2. 2Cover the bowl loosely and microwave on high for 1 minute, then stir vigorously with a wet spatula; repeat in 1-minute bursts two more times until the dough turns thick, glossy, and stretchy.
3. 3While the dough is still hot, knead in the spirulina powder until the mochi takes on a soft ocean-blue pastel shade and looks evenly colored.
4. 4Dust a clean work surface generously with cornstarch and turn the warm mochi out onto it; dust the top as well so it no longer sticks to your hands.
5. 5Divide the mochi into twelve equal pieces and roll each into a smooth ball, keeping unused pieces covered with a damp cloth so they stay pliable.
6. 6For the filling, heat the cream in a small saucepan until it just begins to simmer the edges, then pour it over the chopped white chocolate.
7. 7Let the cream sit for 1 minute, then stir until the chocolate melts into a silky ganache; swirl in the butter and half the flaky sea salt until glossy.
8. 8Chill the ganache for 15 minutes until it thickens enough to scoop into soft little centers.
9. 9Flatten each mochi ball into a small disc, place a teaspoon of the sea-salt ganache in the middle, and pinch the edges closed, rolling gently to reseal into a plump sphere.
10. 10Arrange the finished mochi on a parchment-lined plate, sprinkle the remaining flaky sea salt lightly over the tops, and chill for 10 minutes so the centers set.
11. 11Garnish each with a tiny mint leaf for a fresh garden touch and serve at cool room temperature as if gathered from a seaside cottage kitchen.