Description
Shiroi Koibito is a delicate Japanese dessert that combines pillowy soft wraps, chewy mochi, and creamy white chocolate for a beautifully balanced treat. Perfect with tea or coffee, this sweet is both elegant and playful—ideal for gifting, serving guests, or savoring solo.
Ingredients
100g Glutinous Rice Flour (Mochiko)
60g Sugar
180ml Milk (for mochi)
1 tablespoon Cornstarch (for dusting)
1 Large Egg
120ml Milk (for wrap batter)
25g Sugar (for wrap batter)
25g Melted Butter
60g All-purpose Flour
60g White Chocolate (cut into small blocks)
1 teaspoon Vanilla Extract (optional)
Instructions
1. In a microwave-safe bowl, whisk together glutinous rice flour, sugar, and milk for the mochi. Heat in 30-second bursts, stirring each time, until a sticky dough forms.
2. Let the mochi cool slightly, then dust hands and surface with cornstarch. Divide into small balls and coat them lightly.
3. In another bowl, whisk the egg, milk, sugar, and melted butter. Add flour gradually until you have a smooth, pourable batter. Let it rest 10–15 minutes.
4. Heat a non-stick skillet over low heat. Pour small rounds of batter (about 4 inches wide). Cook only one side until set and lightly golden. Do not flip.
5. Place a mochi ball and a piece of white chocolate onto the cooked side of each pancake. Fold edges over to create soft parcels.
6. Dust with powdered sugar and serve warm for a melty center, or chill for a firmer bite.
Notes
Use a silicone spatula when stirring mochi to avoid tearing the dough and ensure even texture.
Always dust mochi with cornstarch right after shaping to prevent stickiness.
Resting the pancake batter helps reduce air bubbles and ensures smoother wraps.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 165
- Sugar: 9g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 22mg