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Hisoka's Bungee Gum Mochi:
Inspired by Hunter x Hunter (gluten free)
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Inspired by Hunter x Hunter, I’m making Hisoka’s Bungee Gum (Strawberry) Mochi.
I love Hunter x Hunter. It’s definitely one of my favourite anime of all time and Hisoka is really awesome! I wanted to make something special for him and I thought that stretchy fresh mochi would be a great fit. It definitely helps that I love mochi so it wasn’t a hard sell.
A light fluffy whipped cream filling, flavoured by fresh homemade strawberry jam, wrapped in soft mochi = absolute yumminess! I adore fresh mochi and could (I do) eat it all year round, but between the change in weather and strawberry season, this is a perfect treat for right now! Plus, I am finally getting more confident with my mochi making skills and think that this is a very approachable recipe, so I think you should definitely try it out!
If you’ve watched Hunter x Hunter then I’m sure you know that there were other way more absurd scenes of Hisoka that I could have chosen to share… but Greed Island Dodgeball and Gon vs Hisoka at Heaven’s Arena are fantastic!
Maybe time for a rewatch? Whose your favourite Hunter x Hunter character??
If you make this recipe, I would absolutely love to hear your feedback and would love to talk to you all some more so please leave a comment! Also, if you do make this recipe, I’d really love to see your creations so please tag me on Instagram.
If you have any requests for inspired/themed recipes that you’d like to see, please let me know!
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Hisoka's Bungee Gum (Strawberry) Mochi: Inspired by Hunter x Hunter (gluten free)
Inspired by Hunter x Hunter, I’m making Hisoka’s Bungee Gum (Strawberry) Mochi. I love Hunter x Hunter, it’s definitely one of my favourite anime of all time and Hisoka is really awesome! I thought that stretchy fresh mochi would be a great fit for Hisoka. A light fluffy whipped cream filling, flavoured by fresh homemade strawberry jam, wrapped in soft mochi = absolute yumminess! I adore fresh mochi and could (I do) eat it all year round, but between the change in weather and strawberry season, this is a perfect treat for right now!
Ingredients
For the Strawberry Jelly:
- 250 g fresh/frozen strawberries I used frozen
- 67.5 g granulated sugar
- 1 tsp lemon juice
For the Whipped Cream (you can cut this recipe in half if you don't want to make as much mochi or have left over whipped cream, but it's super yummy on other things like pancakes so I suggest making the full batch):
- 250 ml whipping cream
- 1 tsp cornstarch
For the Mochi:
- 120 g Shiratamako glutinous rice flour
- 60 g sugar
- 180 ml water
- red food colouring I used 2 drops for the perfect pink
Instructions
For the Strawberry Jelly:
- Add all the ingredients to a small saucepan on medium low heat and stir to prevent burning on the bottom.
- Simmer for 5 mins until thick and soft. Mash slightly.
- Simmer for 5 more mins until nice and thick, blitz in a food processor until smooth.
- Let cool completely
For the Strawberry Whipped Cream:
- Begin whipping your cream until you reach soft peaks. Mix in the strawberry jam and the cornstarch.
- Continue whipping your cream until you have firm peaks but they are not crumbly. Be careful not to over whip the cream or you’ll end up with butter!
- Transfer the whipped cream to a container and place in the freezer until hardened. This will make it easier to wrap. I've made this without freezing and it's doable, but definitely more difficult.
For the Mochi Dough:
- In a medium-large microwave-safe bowl, whisk together the shiratamako, sugar, and water. Whisk until the mixture is smooth and there are no more clumps remaining. Clean the sides of the bowl by scraping down any residual batter.
- Cover with plastic wrap and microwave for 2 minutes.
- Using a spatula, mix the mixture well. Recover with plastic wrap and microwave for another 1 1/2 minutes.
- Generously lay down corn starch in a deep dish and pour out the mochi into it. coat the mochi dough and bench scraper with more cornstarch and separate into 6-12 pieces (depending on how large you want your mochi).
To assemble:
- Taking a piece of your mochi dough, flatten it into an even round shape (about 1/4 inch thick). Scoop out about 1 1/2-2 Tbsp of your strawberry whipped cream filling and place in the middle of the mochi. Wrap the dough around the cream and pinch the edges together. (If it's too sticky you can add more corn starch, but you want the edges to stick shut.
- The mochi is best eaten fresh but it's perfectly delicious to let the filling reset in the fridge for a bit before serving. They are best enjoyed within 3 days of making them.
- It is very important to pull them apart in an over the top and messy way when you're eating it, just like Bungee Gum! Oh and you have to tell it too! Enjoy.
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