Mochi de PIstacho

We grind the 100 gr of peeled pistachios in a food processor, until we have a smooth paste, this process will take time, about 5 minutes, in case we see that our food processor does not have enough power, we can add as a resource a teaspoon of Aove.

Add two tablespoons of yogurt, in my case coconut vegetable yogurt because I like the flavor, but we could use our favorite.

We crumble the pistachio interiors, and depending on our mold we try to make spheres.

Stretch our rice wafers again so that they are as thin as possible.

Wrap, let thaw about 15 minutes before eating. Since the inside is frozen.

Note: It is best to store the wafers well wrapped in plastic wrap in the refrigerator and the inside in the freezer. I hope you like it!

Mash well. It should be creamy. At this moment. We taste it and depending on our tastes we can add some dates if we want to sweeten it, or the sweetener we want.

Put the mixture in a silicone mold and freeze.

Let's go with the coating. Mix 75 gr of rice flour with 120 gr of mineral water. Stir well. In this case use normal rice flour as it is the one you can find anywhere. (The real recipe is made with glutinous rice flour, but this is more difficult to find as it is only found in import stores).

It is important in this step to make it smooth. And we put it in a wide tupper, that is to say that it is a thin layer, which will help us to cook better.

We put two and a half minutes in the microwave covered with film or with a lid. Remove and stir. Put it together. And with wet hands so that it does not stick we make a ball kneading well so that we get a smooth dough. In this step we must be careful because the dough is hot. It cools quickly because it is very little quantity. Once we have a smooth ball. We put it back in the microwave for about 2 minutes. In total will be about 5 minutes of microwave approx.

Sprinkle the table with cornstarch or potato starch and stretch well as if it were a dough. We have to be careful because it is a dough that sticks very easily.

When we have the dough stretched, cut it with a pastry cutter. Or, failing that, cut it into squares with a knife.

We reserve well and cover with plastic film