Strawberry Mochi
Discover the irresistible Strawberry Mochi recipe! This sweet, chewy Japanese treat is perfect for any occasion. Easy to make, delightful to eat!
Ingredients
For the Mochi Dough
- 1 cup glutinous rice flour also known as sweet rice flour – This is the key ingredient for achieving the signature chewy texture.
- 1/4 cup granulated sugar – Adds a touch of sweetness to the dough.
- 2/3 cup water – Helps bind the flour and sugar into a smooth batter.
For the Filling
- 8 fresh strawberries medium-sized, hulled – Choose ripe, juicy strawberries for the best flavor.
- 1/2 cup sweetened red bean paste – A classic filling that pairs beautifully with the strawberries and mochi dough.
- Optional: Substitute with Nutella matcha cream, or whipped cream for a creative twist.
For Dusting
- 1/4 cup cornstarch or potato starch – Prevents the mochi from sticking to your hands and surfaces during shaping.
Ingredient Tips
- Glutinous Rice Flour vs. Regular Rice Flour: Be sure to use glutinous rice flour such as Mochiko brand, as regular rice flour will not create the stretchy, chewy texture needed for mochi.
- Red Bean Paste: This is a staple in many Asian desserts and can be found in most Asian grocery stores. Look for a smooth or chunky variety based on your preference.
- Fresh Strawberries: Small to medium-sized strawberries work best as they’re easier to wrap with the mochi dough.
Instructions
Step 1: Prepare the Filling
- Wash and hull the strawberries, then pat them dry with a paper towel. Set them aside.
- Scoop a small amount of red bean paste (about 1 tablespoon) and flatten it into a thin disk with your fingers.
- Wrap each strawberry with the red bean paste, ensuring the entire strawberry is covered. This creates a smooth, flavorful filling. Place them on a plate and refrigerate while you prepare the dough.
Step 2: Make the Mochi Dough
- In a microwave-safe bowl, whisk together the glutinous rice flour and sugar until well combined. Gradually add the water, stirring until you get a smooth, lump-free batter.
- Cover the bowl loosely with plastic wrap or a microwave-safe plate. Microwave the mixture for 1 minute on high.
- Remove the bowl, stir the mixture thoroughly, and microwave for another 1 minute. Repeat this process until the dough becomes thick, sticky, and translucent (usually 2-3 minutes in total).
Step 3: Shape the Mochi
- Generously dust your work surface with cornstarch to prevent sticking. Transfer the cooked mochi dough onto the prepared surface.
- Sprinkle more cornstarch over the top and gently flatten the dough with your hands or a rolling pin. Aim for a thickness of about 1/4 inch.
- Cut the dough into 8 equal pieces using a knife or dough cutter.
Step 4: Wrap the Filling
- Take one piece of dough and gently stretch it into a circular shape with your fingers.
- Place one of the prepared strawberries (wrapped in red bean paste) in the center of the dough.
- Carefully pull the edges of the mochi dough up and around the filling, pinching it closed at the top to seal. Roll the mochi gently in your hands to smooth out the seams.
- Repeat with the remaining dough and fillings.
Step 5: Serve and Enjoy
- Once all the mochi are shaped, dust off any excess cornstarch with a clean, dry brush or cloth.
- Enjoy immediately for the freshest taste, or refrigerate for up to 24 hours. Let them sit at room temperature for 10 minutes before serving if chilled.
Notes
Strawberry mochi offers a delicious and unique way to enjoy a sweet treat with a soft, chewy texture that will make your taste buds dance. Perfect for anyone looking to explore Asian desserts or try their hand at making mochi at home!