Description
This delightful Strawberry Mochi recipe combines sweet, chewy mochi dough with fresh strawberries for a perfectly refreshing treat. Made with simple ingredients like sweet rice flour, sugar, and fresh strawberries, the mochi is quick to prepare using a microwave, then chilled for a cool, soft texture. Ideal for a light dessert or snack, these mochi balls are dusted with cornstarch to prevent sticking and deliver a chewy, fruity bite every time.
Ingredients
Scale
For the Mochi Dough
- 1 cup sweet rice flour (Mochiko)
- 1/3 cup granulated sugar
- 1/2 cup water
For Filling and Finishing
- 8 fresh strawberries, hulled
- 1/4 cup cornstarch (for dusting and handling)
Instructions
- Prepare Ingredients: Gather all ingredients and rinse the hulled strawberries under cold water, then pat them dry thoroughly to ensure no excess moisture.
- Make Mochi Dough: In a microwave-safe bowl, combine the sweet rice flour, granulated sugar, and water. Stir the mixture until smooth without lumps to create an even dough base.
- Cook Mochi Dough: Microwave the mixture in 1-minute intervals, stirring lightly each time, until the dough becomes sticky, translucent, and slightly sticky to touch, which should take about 2 to 3 minutes total.
- Prepare Work Surface: Dust your clean work surface generously with cornstarch to prevent sticking. Then, carefully transfer the hot mochi dough onto the surface and gently knead it until the dough is smooth and elastic, being cautious of the heat.
- Shape Mochi Balls: Divide the kneaded dough into 8 equal golf ball-sized pieces. Flatten each piece with your hands into a round disc large enough to wrap around a strawberry.
- Fill and Seal: Place one strawberry in the center of each flattened dough piece. Carefully fold the edges over the strawberry, pinching and sealing the dough to completely enclose the fruit.
- Prevent Sticking: Roll each filled mochi ball in the remaining cornstarch to coat the surface, which stops the mochi from sticking to your hands or each other.
- Chill and Serve: Place the mochi balls on a tray and refrigerate for about 30 minutes to allow them to set and chill. Serve these refreshing strawberry mochi cold for the best chewy texture and flavor.
Notes
- Ensure strawberries are well dried before wrapping to prevent soggy mochi.
- You can substitute granulated sugar with powdered sugar for a smoother dough.
- Handle the hot mochi dough carefully to avoid burns.
- Use cornstarch liberally on your hands and work surface to keep dough from sticking.
- These mochi are best eaten within 24 hours for optimal freshness.
