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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.

Ingredients

Units Scale
  • 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)

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

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