Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Mochi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 3 reviews

  • Author: Eliza
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This delightful Strawberry Mochi recipe features a soft, chewy glutinous rice dough filled with luscious whipped cream and sweet strawberry jam. The mochi skin is infused with fresh strawberry flavor and is perfect as a refreshing dessert or snack. Made using a microwave technique for quick preparation, it combines traditional Japanese textures with a fruity twist.

Ingredients

For the Strawberry Mochi Dough

  • 90 g strawberries (rinsed, stems removed; about ½ cup diced)
  • 90 g milk or plant milk (such as oat milk; about ⅓ cup + ⅔ tbsp)
  • 40 g sugar (about 3 tbsp)
  • 100 g glutinous rice flour (about 14 tbsp)
  • 30 g cornstarch (4 tbsp)
  • 20 g unsalted butter (about 1½ tbsp)

For the Whipped Cream Filling

  • 150 g heavy whipping cream (about ½ cup + 2 tbsp)
  • 15 g sugar (about 1⅕ tbsp)
  • 4 tbsp strawberry jam (or fresh fruit cut into small pieces)

For Dusting

  • 50 g glutinous rice flour (about ½ cup, cooked in advance to prevent stickiness)

Instructions

  1. Preparation: Rinse and remove stems from the strawberries. Dice approximately half a cup. Prepare all ingredients by measuring them accurately.
  2. Cook Glutinous Rice Flour: In a pan over medium heat, cook 50g of the glutinous rice flour, whisking constantly for about 5 minutes until it emits a popcorn-like aroma. Remove from heat and let it cool. This cooked flour will be used for dusting to prevent stickiness.
  3. Make Whipped Cream: Combine 150g heavy whipping cream with 15g sugar. Beat with an electric mixer until stiff peaks form. Keep the whipped cream chilled in the freezer until ready to use. For best results, follow a gelatin stabilized whipped cream recipe to maintain structure.
  4. Prepare Mochi Flour Mixture: In a microwave-safe container, combine 100g glutinous rice flour and 30g cornstarch. Set aside.
  5. Blend Strawberry Milk: Add the 90g strawberries, 90g milk (or plant milk), and 40g sugar to a blender. Blend until completely smooth to create strawberry milk.
  6. Make Mochi Dough: Pour the blended strawberry milk into the microwave-safe container with the flour and cornstarch mixture. Stir thoroughly until it reaches a yogurt-like thick texture.
  7. Microwave Cooking: Cover the container with microwave-safe food wrap and poke about 16 holes with a toothpick to allow steam to escape. Microwave for 3 minutes. Check doneness by poking a toothpick into the mochi; if it comes out dry, it is fully cooked. If wet, microwave for an additional 30 seconds or alternatively steam for 30 minutes over high heat.
  8. Add Butter and Knead: Remove the mochi from the microwave and immediately add 20g unsalted butter on top. The heat will melt the butter quickly. Put on non-stick gloves or coat hands with melted butter to avoid stickiness. Once the dough is cool enough to handle, knead thoroughly until all butter is absorbed.
  9. Stretch and Prepare Dough: Keep kneading the mochi dough for about 5 minutes until it becomes elastic and can be stretched approximately 10 inches (length of a forearm).
  10. Shape Dough: Place the mochi dough on a non-stick silicone mat or a work surface dusted generously with the previously cooked glutinous rice flour. Dust the surface of the mochi dough as well to prevent sticking.
  11. Cut Portions: Divide the dough into 8 equal portions, approximately 32g each.
  12. Flatten Dough: Using your hands or a rolling pin covered with food wrap, flatten each portion into circles about 4 inches in diameter.
  13. Assemble Mochi: Place a mochi skin on a soup ladle or small round bowl for support. Remove the whipped cream from the freezer and add about 2 tablespoons of whipped cream and 1 tablespoon of strawberry jam in the center of each mochi skin. Alternatives for filling include ice cream balls, fresh fruit bits, or red bean paste.
  14. Seal Mochi: Carefully pull the edges of the mochi skin to cover the filling and press firmly to seal properly, forming a ball.
  15. Chill Mochi: Place the finished mochi in the freezer for 20 minutes to improve texture and taste before serving.
  16. Storage: Store any leftovers in the freezer for up to 7 days. Thaw at room temperature for about 20 minutes before serving to allow the mochi to soften.

Notes

  • Using cooked glutinous rice flour for dusting is essential to prevent the mochi from becoming sticky while handling.
  • Kneading the mochi dough sufficiently ensures the right stretchy, chewy texture typical of quality mochi.
  • To avoid sticking while kneading, use non-stick gloves or grease your hands with melted butter.
  • The whipped cream can be gelatin stabilized for better structure and durability if you plan to keep the mochi for extended periods.
  • If you do not have a microwave, steaming the mochi dough over high heat for 30 minutes is an excellent alternative.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Microwaving
  • Cuisine: Japanese

Find it online: https://recipekind.com/strawberry-mochi-recipe/