Strawberry Mochi

Strawberry Mochi is a classic Japanese confection that captures the delicate balance between freshness and texture. Featuring juicy whole strawberries encased in a soft, chewy mochi shell, this treat is as delightful to look at as it is to eat. Optionally enhanced with sweet red bean paste, each bite offers a subtle sweetness and a pleasantly chewy experience that’s perfect for warm-weather snacking or elegant dessert platters.

Why You’ll Love This Recipe

Strawberry Mochi is an ideal fusion of simple ingredients and satisfying textures. The contrast between the soft mochi dough and the fresh, juicy fruit center creates a refreshing yet indulgent bite-sized dessert. It’s naturally gluten-free, light on sugar, and can be customized with various fillings like red bean paste or even chocolate. Plus, it requires no baking, making it a quick and enjoyable treat for any skill level in the kitchen.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Mochi Dough:

• sweet rice flour (mochiko)
• granulated sugar
• water
• cornstarch or potato starch (for dusting)

For the Filling:

• fresh strawberries, hulled and washed
• sweetened red bean paste (optional)

directions

Prepare the Mochi Dough:

1. In a microwave-safe bowl, whisk together the sweet rice flour, sugar, and water until the mixture is smooth and lump-free.
2. Cover the bowl loosely with plastic wrap, leaving a small gap to allow steam to escape.
3. Microwave the mixture on high in 1-minute intervals, stirring after each minute. Repeat this process for 3–4 minutes until the mixture thickens and becomes sticky and translucent.
4. Dust a clean work surface with cornstarch or potato starch to prevent sticking.

Shape the Mochi:

1. Allow the mochi dough to cool slightly until it is comfortable to handle.
2. Transfer the dough onto the dusted surface and divide it into 6–8 equal portions.
3. Roll each portion into a ball, then flatten it into a disc approximately 3 inches in diameter.
4. If using red bean paste, place a small amount in the center of each disc.
5. Place one strawberry (tip down) on top of the paste or directly on the mochi disc.
6. Carefully wrap the mochi around the strawberry, pinching the edges to seal and forming a smooth ball.

Chill and Serve:

1. Lightly dust the finished mochi with additional starch to prevent sticking.
2. Let the mochi rest for about 30 minutes at room temperature or in the refrigerator.
3. Serve chilled or at room temperature for optimal flavor and texture.

Servings and timing

Servings: 6–8 pieces
Prep Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 45 minutes
Calories: Approximately 100 kcal per piece

Variations

• Chocolate-Filled Mochi: Add a piece of dark chocolate beneath the strawberry for a rich surprise.
• Matcha Mochi: Add 1/2 teaspoon of matcha powder to the dough for a green tea-flavored variation.
• Coconut Twist: Use coconut milk instead of water for a creamy, tropical flavor.
• Berry Medley: Substitute strawberries with other small berries such as raspberries or blueberries.
• Nutty Filling: Add a thin smear of almond or peanut butter beneath the strawberry for a nutty contrast.

storage/reheating

Strawberry mochi is best consumed the same day it is made, as the mochi can harden and the strawberries may release moisture over time. If necessary, store the mochi in an airtight container in the refrigerator for up to 1 day. Avoid freezing, as this can affect the texture of both the mochi and the fruit. Reheating is not recommended.

FAQs

Can I make mochi without a microwave?

Yes, you can steam the mochi dough over simmering water for 15–20 minutes instead of microwaving.

Why is my mochi dough too sticky?

This is normal; use cornstarch or potato starch liberally to prevent it from sticking to your hands and surfaces.

Can I use frozen strawberries?

Fresh strawberries are best for this recipe to avoid excess moisture, which can make the mochi soggy.

Is red bean paste necessary?

No, it’s optional. The mochi is delicious with or without it, depending on your preference for sweetness and flavor.

Can I use food coloring in the dough?

Yes, a drop or two of food coloring can be added for visual variety.

What’s the best way to seal the mochi around the strawberry?

Pinch the dough gently and evenly around the fruit, then flip the mochi over so the sealed end is at the bottom.

Can I make this with other fruits?

Yes, small fruits like grapes or blueberries also work well.

Is mochiko the same as regular rice flour?

No, mochiko is made from glutinous rice and is essential for the chewy texture of mochi. Regular rice flour will not work.

How do I keep the mochi soft?

Store in an airtight container and consume within a few hours. Avoid refrigeration for long periods.

Can I add sugar to the filling?

If desired, mix a little sugar with the red bean paste or macerate the strawberries briefly before assembling.

Conclusion

Strawberry Mochi is a charming and easy-to-make dessert that brings together traditional Japanese technique and fresh fruit flavor. Whether filled with classic red bean paste or enjoyed simply with strawberries, this sweet and chewy treat is as refreshing as it is satisfying. Perfect for sharing and delighting guests, it’s a simple way to bring a taste of Japan into your kitchen.

Strawberry Mochi

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A soft and chewy Japanese dessert made with sweet rice flour dough wrapped around juicy fresh strawberries, optionally paired with sweet red bean paste for an extra touch of traditional flavor.

• Author: Mari
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 6–8 pieces 1x
• Category: Dessert
• Method: Microwave
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1 cup sweet rice flour (mochiko)
• 1/4 cup granulated sugar
• 1 cup water
• Cornstarch or potato starch (for dusting)
• 6–8 fresh strawberries, hulled and washed
• 1 tablespoon sweetened red bean paste (optional)

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Instructions

1. In a microwave-safe bowl, combine sweet rice flour, sugar, and water. Stir until smooth and lump-free.
2. Cover the bowl with plastic wrap, leaving a small gap for steam to escape.
3. Microwave in 1-minute intervals, stirring in between, for 3–4 minutes, until the dough is sticky and translucent.
4. Dust a clean surface with cornstarch or potato starch.
5. Allow the dough to cool slightly, then turn it out onto the dusted surface.
6. Divide the dough into 6–8 equal portions and roll each into a ball.
7. Flatten each portion into a 3-inch disc.
8. If using red bean paste, place a small amount in the center of the disc, then top with a strawberry.
9. Wrap the dough around the strawberry and pinch to seal.
10. Dust the outside of the mochi with cornstarch to prevent sticking.
11. Let mochi rest for 30 minutes to set.
12. Serve chilled or at room temperature.

Notes

• Use small to medium-sized strawberries for easier wrapping and better proportion.
• Don’t skip the starch dusting—it keeps the mochi from sticking to your hands or surfaces.
• Red bean paste adds a traditional flavor but can be omitted for a simpler version.

Nutrition

• Serving Size: 1 piece
• Calories: 100
• Sugar: 7g
• Sodium: 5mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg