Tsokolateng Motsi

Chocolate-filled Glutinous Rice Balls

Group 1 (TJKL) APAT DAPAT

Flores, Andre
Idolor, Jonathan
Mendoza, Claudia
Pua, Sandra

Mr. Andrew Bonifacio

Teacher

I. Introduction

Origin of Mochi
Various resources say that the exact origin of mochi is unknown, but
alternatively, most of them say that it might have originated from China.
Back to the Heian period in Japan, mochi is already used as a New Year
delicacy. The exact origin of the name mochi is not known but there are two
theories that explain its name. One is that it came from the word motsu
portraying that mochi is God-given. Another is Mochizuki meaning full
moon. (Moreno, 2009).
Ingredients of Mochi
Mochi is made from mochi gom (), short grain japonica glutinous
rice that is left to soak overnight. This glutinous rice used for mochi are
extremely sticky when cooked.
Forms of Mochi
There are different varieties of mochi nowadays. These rice cakes have
taken into different forms in other countries. For example in China (where its
supposedly originated), its called nian gao () while in the Philippines, its
called palitao. (However, there are nian gaoor also known as Tikoyhere in
the Philippines because of the overseas Chinese that have come to live
here.)
Alternatively, there are many different preparations for mochi. Fresh
mochi is dipped in soy sauce and sugar or coated with toasted soy bean
powder (kinako ( )). It is also formed into a variety of confections and
sweets. Moreover, when mochi is cured, it is usually added alongside
vegetables, soups, or just toasted above a stove. On the other hand, mochi
could also be toasted. This toasting would cause it to inflate giving mochi a
crisp crust with a soft, chewy interior. (Mochi)
Tablea
Tablea means tablet, which comes from a Spanish word. Tablea is a
type of chocolate that Filipinos have come to depend on their tablea
tsokolate and the ever-favorite champorado. In addition, before these kinds
of chocolates are form into tablets for other uses in food, these pure cacao
beans are first dried, roasted then ground. (http://www.tablea.com.ph/) In the
Philippines, cacao trees could be found most abundant in Batangas, which is
known to have the best cacao trees in the Philippines due to the suitable
tropical weather.
Tablea has many health benefits unknown to people. Since Tablea is
made from pure cacao beans, one may associate its benefits with cacao.

According to various studies, cacao is known to reduce the risk of

cardiovascular diseases and could help be effective in avoiding heart
diseases because it lowers blood pressure, controls arterial blood pressure
and a lot more. (Tohi, 2013).
Process of creating Mochi
The process of creating a mochi could be simplified into three steps:
After leaving the glutinous rice soaked, the rice is cooked (this is just the
same with cooking plain rice). After which, it is pounded in an usu-- a stone
or wooden mortaruntil it becomes into a liquidy, paste, which is then
molded in various desired shapes to be consumed immediately, cured or
dried. The mochi is done and ready to serve.
Alternatively, nowadays, pounding the mochi is only used in some
households, traditional restaurants and when festivities occur. Now,
machines replace the pounding process; nevertheless, most say that
pounding in an usu makes the mochi taste better.
II. Background of Study
A. Coneptualization of the Topic
The conceptualization of mocha making came from the idea of making
ginataang bilu-bilo or sticky rice balls in coconut milk, a Filipino delicacy and
buchi (Sweet rice flour with bean filling coat, coated in Sesame seeds),
another known dessert in Chinese restaurants in the Philippines. The
fondness of thick and rich in filling desserts has brought about the creation of
something out of sticky or glutinous rice. Hence, the mochi makin idea and
process is a joint recipe of buchi and sticky rice balls.
B. Significance of the Topic
Mochi is widely spreading in the country. Forms of it include filling with
Ice cream, and is commonly found in stalls in malls. The group thought of
putting their own Filipino twist by adding a cocoa filling from tablea. Through
this new twist, mochi will cater to more Filipinos because of their fondness
for natural chocolate. This can also cater to the Filipino family for it uses the
same ingredients as most of Filipino rice cakes. The recipe that is formulated
is easy to create and enjoyable for the whole family.
III. Recipe
Ingredients
Food

Measurements
Functions

Household

Weight/

Procedure

Principles

Materials

Measure

White
Main ingredient
glutinous rice

1 cup

Water

To gelatinize dough

cup

Tablea

Main ingredient for filling 3 5 pcs.

Water

To dissolve tablea

Sugar

Add flavour, tenderizer 2 cups

Whole milk

Add flavour

Vanilla extract Add flavour

2 cups

1 cup

1 tsp

Volume
1. Coarsely grind glutinous rice
2. Soak in a large bowl of water To acquire fine granules, the rice
must be grinded and filtered so as
300 grams for an hour
to prepare for steaming
3. Drain the rice and place on
steamer with muslin cloth
4. Steam flour for 40 45 minutes Steaming incorporates air and
moisture to soft dough
until translucent
5. Transfer dough to pestle and Pounding spreads the starch
190 mL
pound in an up and down motion grains and facilitates formation of
small and fine air bubbles
for 10 minutes
6. Ensure that the dough is
somewhat moist and turned to a
cohesive and sticky mass
7. Sprinkle starch over work
surface and prepare for kneading
8. Knead and add more starch
until dough is not sticky anymore
9. Divide mochi into 2 inch balls
and roll on thin layer of starch
100 grams
Addition of water ensures that the
10. Heat saucepan in low heat ingredients are dispersed
11. Combine tablea, water, sugar, throughout the solution. It serves
500 mL
salt and flour
as a medium to liquefy the solid
12. Stir until solid ingredients are tablea (chocolate)
dissolved in the solution
Addition of sugar causes a raise in
13. Simmer for three minutes
the temperature of the mixture and
500 grams 14. Add milk and simmer for
also contributes to the preventing
another three minutes and whisk of a hard batter formation
until desired thickness is
achieved
Addition of milk contributes to the
thickness of the mixture

230 mL

15. Remove from heat and mix

vanilla into the mixture
16. Let cool the mixture and
prepare for addition into the
Mochi balls
17. Flatten ball of Mochi and

place teaspoon of filling into the

center
18. Roll to form a ball and keep
underneath wet towel
Desired Qualities of Tsokolateng Motsi
Dry and soft texture of dough on the outside
White external appearance
Viscous and rich filling of chocolate inside the mochi
Chocolate filling that has right amount of sweetness and creamy
consistency from addition of milk (Must not be bitter nor excessively
sweet)
IV. Discussion
A. Mechanisms and Concepts Involved
Mochi Dough
Fine granules are achieved by grinding and filtering through the muslin
cloth to ensure proper mixing for achieving the desired structure and texture.
Steam is used to incorporate air and moisture in the soft dough. Steaming
also gelatinizes the dough which thickens it due to the amylopectin present.
The pounding and kneading of the dough spreads the starch grain, paste,
and achieves small fine air bubbles spread throughout the dough. After the
hydration from steam and manipulation, the gluten in the rice forms the
characteristic viscoelastic or sticky texture of the mocha. (Isono, 1990).
Starch is then used to absorb the moisture and enable handling and
moulding of the dough without it sticking to the hands or work surface.
Chocolate Filling
The solid chocolate tablea is heated to mix with other ingredients. The
flour gives it a pour batter form, providing, again, structure and framework.
Sugar acts as a tenderizer, preventing the batter from getting too hard and
raising the boiling temperature. The liquid ingredients help mix everything
together and form the desired thickness for filling. It is then cooled to be
easily filled into the mocha dough.

V. Conclusion and Reflection

Tsokolateng Motsi is feasible and is a very good Filipino twist of the
Japanese rice cakes that people at present commonly see and buy. It is easy
to make with the right ingredients and basic knowledge of the skills involved,
especially in the forming of the dough. The chocolate filling only requires a
mixing of ingredients that is direct to the point, ingredients being combined

at a succession. One could explore on making other fillings for the Mochi like
mango, macapuno, and other fruits, to make the food more nutritive. All in
all, mochi can easily be variated with almost any kind of filling that could be
added inside dough. Tsokolateng Mochi is admirable for its cheap cost of
ingredients and a sweet, chewy flavour that is sure to be loved by many
Filipinos.

VI. Bibliography
New World Encyclopedia (2013). Mochi. Retrieved 23:15, December 3, 2014
from http://www.newworldencyclopedia.org/p/index.php?
title=Mochi&oldid=968612.
Moreno, E. (2009). Mochi Food of the Kami. In Discover Nikkei, . Retrieved
23:20,
December 3, 2014 from
http://www.discovernikkei.org/en/journal/2009/12/31/mochi-food/
Tohi, W. (2013). Latest research on cacao shows extraordinary benefits on
blood pressure, cholesterol and more. In Natural News. Retrieved 23:45,
December 3,
2014 from
Tablea Tsokolate or Cacao Chocolate. (2012). In Batangas-Philippines.com.
Retrieved 23:24, December 3, 2014 from http://www.batangasphilippines.com/tablea-tsokolate.html
Isono, O. & Fujimoto, T. (1990). "Linear Viscoelastic Properties and Tissue
Structures of Mochi Cake". Agric. Biol. Chem. 54 (11):