Directions

1To make the chocolate fudge, line a tray with baking paper. Leave 2 inches overhanging the sides of the tray for easy removal of the fudge later.

2In a bowl, combine icing sugar, cocoa powder, Nuttelex, soya milk, vanilla extract.

3Place bowl on top of a small pot of simmering water. Stir constantly till mixture is smooth and fold in hazelnuts.

4Pour mixture into the lined tray. Chill in fridge for at least 1hr or till mixture is set and firm. Transfer to freezer for 10 mins for easy slicing.

5Gently the baking paper off the tray to remove fudge. Sprinkle sea over sparingly over fudge and portion into mini rectangles.

6To make the mochi, combine glutinous flour, caster sugar and cornstarch in a bowl. Stir in soya milk till it forms a smooth batter.

7Cover bowl and steam for 15-20mins or microwave for 1- 2 mins till mixture is set and firm.

8Gently stir mixture to release the steam. Knead in Nuttelex till mixture forms a smooth elastic dough. Portion mochi dough into mini sized balls.

9To assemble, roll out mochi balls to a flat round shape, place a mint leave and a piece of fudge onto half of the mochi. Fold over the other half of mochi like a kua pau and served