Enter the enchanting world of Japanese confectionery with our Strawberry Mochi recipe, a delightful treat that beautifully marries the delicate sweetness of strawberries with the unique, chewy texture of mochi. This recipe takes you on a culinary journey to East Asia, where mochi, a traditional rice cake, is a staple in sweets and desserts. Our Strawberry Mochi is a fusion of classic technique and fresh, fruity flavor, making it an ideal dessert for those seeking a taste of Japanese culture or simply looking to try something different and delicious.
The magic of this Strawberry Mochi recipe lies in its simplicity and the delightful contrast of textures and flavors. The mochi, made from glutinous rice flour, offers a soft and chewy embrace around a luscious strawberry center, creating a harmonious blend of natural sweetness and satisfying texture. Each bite is a testament to the art of Japanese dessert-making, providing a delectable experience that is as pleasurable to the senses as it is to the palate. Whether you are a mochi aficionado or a newcomer to this delightful treat, our recipe guides you through each step, ensuring a delightful and rewarding baking adventure
Strawberry Mochi
Discover our Strawberry Mochi recipe – a delightful fusion of juicy strawberries and traditional Japanese mochi, perfect for dessert lovers seeking a unique, sweet treat.
6
servings30
minutes40
minutes300
kcal50
minutesKeep the screen of your device on
Ingredients
- Mochi Dough
100 g glutinous rice flour
20 g cornstarch
20 g confectioners’ sugar
180 g milk
12 g unsalted butter
- Filling
200 g heavy cream
20 g granulated sugar
1 g salt
6 fresh strawberries
- Topping
6 fresh strawberries
Directions
- In a clean bowl, mix well glutinous rice flour, cornstarch, sugar, and milk. Grab a nonstick pan, pour all the batter in, add in unsalted butter, keep stirring over medium heat until thickened and a dough ball forms. The dough ball will not stick to the pan, and the texture is quite translucent and stretchy.
- Dust the working surface and the dough with more cooked glutinous rice flour, wear gloves; keep kneading the dough until it becomes very stretchy. Divide the dough into six equal pieces and roll them into 6 round flat sheets.
- In a clean bowl, bring together heavy cream, sugar and salt, and use a hand mixer to beat until stiff peaks form. Transfer into a piping bag.
- Assemble the mochi. Pipe in the whipped cream, place a fresh strawberry in the middle, cover it with more cream, wrap it up and put it into a cupcake liner. Garnish it with cream and one fresh strawberry.
