Mix all ingredients together at high speed for five minutes in a mixing bowl with a paddle attachment.
Pipe +/- 30 g of batter per Mochi. Sieve some Ube Powder on the dough before baking.
Baking
40 minutes
Oven Type: Deck
Top Temperature: 180 °C
Bottom Temperature: 170 °C
Damper Closed
Mix Cremyvit ,water and ube extract to make ube custard cream. Whip Festipak to a soft peak and fold the cream into the ube custard cream.
