Strawberry Mochi
A delightful Japanese dessert featuring a soft, chewy exterior filled with fresh strawberries, perfect for any occasion.
Ingredients
Mochi Base
- 1 cup glutinous rice flour Use sweet rice flour for better texture
- 1 cup water
- 2 tablespoons sugar Reduce for a less sweet option
- Cornstarch or potato starch for dusting
Filling
- 1 cup fresh strawberries Can swap with other fruits like mango or kiwi
- Optional: sweetened red bean paste For added flavor inside the mochi
Instructions
Preparation
- Wash your strawberries and slice them into quarters. Set aside in a bowl and sprinkle with a little sugar.
Mochi Dough
- In a microwavable bowl, combine glutinous rice flour and sugar. Gradually add water while stirring until you have a smooth batter.
- Cover the bowl with plastic wrap, leaving a small vent for steam. Microwave on high for about 2 minutes, stir, and microwave for an additional minute until the dough is slightly translucent.
- Dust a clean surface with cornstarch. Transfer the hot mochi dough onto the surface and let it cool briefly. Knead lightly until smooth and elastic.
Shaping
- Divide the dough into small equal pieces. Flatten one piece into a disc, place a piece of strawberry (and a little red bean paste, if using) in the center, and fold the dough over to encase the filling. Pinch to seal.
- Dust finished mochi with cornstarch to prevent sticking, and arrange them on a plate or lined tray.
Notes
For a creamy twist, add a dollop of cheesecake filling inside each mochi. They freeze well, allowing for indulgence any time.