May Bsat’s achta pistachio mochi

For the mochi dough

1. In a saucepan, whisk together the glutinous rice flour, milk, sugar, cornstarch and spirulina until smooth.
2. Cook over medium heat, stirring constantly, until the dough thickens and becomes shiny (about 5 to 7 minutes). Do not overcook the mochi: stop cooking when it is shiny and elastic.
3. Pour onto a silicone mat dusted with cornstarch.
4. Dust the top with a little more cornstarch and gently knead until smooth and supple.
5. Divide the dough into 6 equal parts and cover them to prevent drying out.

For the achta filling:

1. Heat the 500 milliliters milk until it simmers.
2. Add vinegar and stir gently until it curdles.
3. Strain and let the curd cool.
4. In another saucepan, combine the 180 milliliters milk, kaymar (or thick fresh cream), cornstarch and sugar. Cook over medium heat until thickened.
5. Remove from the heat, add orange blossom water, then fold in the curdled milk once both have cooled. Your achta is ready!
6. Let cool completely.

For the sugar syrup:

1. Bring sugar and water to a boil in a small saucepan.
2. Once boiling, add lemon juice and let simmer for 7 to 8 minutes, until slightly thickened.
3. Remove from the heat and add orange blossom water or rose water.
4. Let cool completely before drizzling.

ASSEMBLY

1. Flatten each piece of mochi to form a circle (about 8 centimeters in diameter).
2. Place a spoonful of chilled achta in the center of the circle and sprinkle with chopped pistachios.
3. Gather the edges to seal, then gently roll between your palms. Lightly dust your hands with starch while shaping the mochi to prevent sticking.
4. Dust off any excess starch and refrigerate for 30 minutes.
5. Before serving, drizzle with chilled sugar syrup and sprinkle with pistachios.

To find May Bsat on Instagram, click here: maybsatcooks