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Strawberry Mochi

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This dreamy strawberry mochi is a delicate Japanese dessert featuring a chewy pink exterior and a luscious, creamy center. Made with fresh strawberries, silky whipped cream, and the magical bounce of glutinous rice flour, it’s a treat that’s as delightful to eat as it is to make. Light, fruity, and oh-so-cute—each bite is a soft explosion of joy!

Ingredients

For the Mochi Skin:
• 90 g strawberries (about ½ cup, diced)
• 90 g milk or plant milk (about ⅓ cup + ⅓ tbsp)
• 40 g sugar (3 tbsp)
• 100 g glutinous rice flour (about 15 tbsp)
• 30 g cornstarch (3 tbsp)
• 20 g unsalted butter (about 1½ tbsp)

For the Filling:
• 150 g heavy whipping cream (about ½ cup + 2 tbsp)
• 15 g sugar (1 tbsp)
• 4 tbsp strawberry jam (or small diced fresh fruit)

Instructions

Cook rice flour base: Heat 50 g of glutinous rice flour in a pan for 5 mins, whisking constantly until it smells like popcorn. Set aside.

Make filling: Beat heavy cream with 15 g sugar until stiff peaks form. Chill in freezer.

Blend mochi milk: Blend strawberries, milk, and 40 g sugar until smooth.

Mix dough: Combine the strawberry mixture with 100 g glutinous rice flour and 30 g cornstarch in a microwave-safe bowl. Mix until yogurt-like.

Steam or microwave: Cover with food wrap. Microwave 3 mins. If needed, microwave 30 more seconds.

Add butter: Immediately stir in 20 g butter until fully absorbed.

Knead: Using buttered hands or gloves, knead dough 5 mins until smooth and stretchy.

Divide: Cut dough into 8 equal pieces (about 32 g each).

Shape mochi: Flatten each dough piece into a circle. Scoop some whipped cream and jam/fresh fruit in the center. Pinch edges to seal.

Freeze: Place in freezer for 20 mins before serving for best texture.

Nutrition

Find it online: https://minikitchenmagic.com/strawberry-mochi/