Creamy Strawberry Pink Mochi

Mix vegan cream cheese (1 cup), vegan whipped cream (0.25 cup), and organic cane sugar (2 tbsp). Place in a piping bag or refrigerate.

Combine small diced strawberries (1 cup), organic cane sugar (2 tbsp), and lemon juice (1 tbsp) in a small pot over medium-low heat. Stir until thickened, about 5 mins to 15 mins. Allow to cool, then place in a piping bag or refrigerate. Start 5m timer

Grind freeze dried strawberries (0.5 cup) with a mortar and pestle or food processor. Sieve into a large bowl.

Add sweet white rice flour (1.5 cup), organic cane sugar (0.25 cup), and sea salt (0.25 tsp) to the bowl and whisk. Pour in plant milk (1.25 cup) and beetroot juice (1 tsp) (or pink food coloring (1 toothpick)), whisk until smooth.

Pour the mochi batter into a medium pan over low heat. Stir constantly with a wooden spoon until a scraggly dough forms, about mins (2). Transfer to a work surface dusted with potato starch (1 cup). Start 2m timer

Once cool enough to handle, knead and beat the [pink mochi dough] for up to mins (15) until smooth and stretchy (able to stretch to 1 foot without tearing). Start 15m timer

Shape the [pink mochi dough] into a 1.5 inch thick cylindrical log. Cut into 1-inch wide pieces (about pieces (12)). Keep unused pieces covered.

Roll each piece of [mochi] into a 3 inch diameter, 0.125 inch thick disc (thinner edges). Place in a mochi mold, small bowl, or ladle.

Add vegan cream cheese filling (1 tbsp), strawberry jam filling (1 tsp), and another vegan cream cheese filling (1 tbsp). Do not overfill.

Pull two edges of the [mochi] up and pinch to seal. Continue pulling and sealing remaining edges. Flip the [mochi ball] seal-side down onto a small muffin liner, dusted with [potato starch].

Serve immediately.