Top 3 dessert requests I’ve been getting: 1. something pink, 2. something with strawberries, 3. mochi! This recipe brings all three together to create the perfect pink strawberry mochi with an irresistible look and flavor!
Total Time:
1 hour 20 minutes
Prep Time:
10 minutes
Cook Time:
50 minutes
Freezing Time:
20 minutes
Course:
Dessert, Snack
Cuisine:
Japanese
Servings:
8 mochi
Calories:
202 kcal
Equipment:
- Blender (optional for making pink mochi)
- Microwave (or steamer)
- Microwave-safe food wrap
- Hand mixer (or stand mixer)
- Non-stick food handling gloves (optional)
- Non-stick silicone mat (optional)
- Rolling pin (optional)
Ingredients:
For the mochi skin:
- 90 g strawberries (rinsed, stems removed; about ½ cup diced)
- 90 g milk (or plant-based milk, like oat milk; about ⅓ cup + ⅔ tbsp)
- 40 g sugar (about 3 tbsp)
- 100 g glutinous rice flour (about 14 tbsp)
- 30 g cornstarch (about 4 tbsp)
- 20 g unsalted butter (about 1½ tbsp)
For the filling:
- 150 g heavy whipping cream (about ½ cup + 2 tbsp)
- 15 g sugar (about 1 tbsp)
- 4 tbsp strawberry jam (or fresh fruit cut into small pieces)
Extra:
- 50 g glutinous rice flour (about ½ cup for dusting)
Instructions:
Step 1: Prep the Rice Flour
- In a pan, cook 50g glutinous rice flour over medium heat for about 5 minutes, whisking constantly until it has a nutty smell. Set aside to cool for later use to prevent stickiness.
Step 2: Whip the Cream
- In a bowl, mix 15g sugar with 150g heavy cream. Beat until stiff peaks form, then freeze. (For longer-lasting whipped cream, consider using a stabilized whipped cream recipe.)
Step 3: Make the Mochi Dough
- In a microwave-safe container, combine 100g glutinous rice flour and 30g cornstarch.
- Blend 90g strawberries, 90g milk, and 40g sugar until smooth. Pour this mixture into the flour and cornstarch, stirring until it reaches a yogurt-like consistency.
- Cover the container with microwave-safe wrap and poke about 16 small holes in it with a toothpick.
- Microwave the mixture for 3 minutes. If it isn’t fully cooked, microwave for an additional 30 seconds. Alternatively, you can steam the mixture for 30 minutes.
Step 4: Add Butter and Knead
- While the dough is still hot, add 20g butter on top. Let it melt, then knead the dough until the butter is fully incorporated.
- Once the butter is absorbed, continue kneading for about 5 minutes until the dough becomes stretchy.
Step 5: Shape the Mochi
- Transfer the dough onto a non-stick surface or one dusted with the cooked rice flour.
- Divide the dough into 8 equal portions (about 32g each).
- Flatten each portion into a 4-inch diameter circle using your hands or a rolling pin.
Step 6: Assemble the Mochi
- Place a mochi skin into a small bowl or ladle. Spoon about 2 tbsp of whipped cream and 1 tbsp of strawberry jam (or fresh fruit) into the center.
- Gather and pinch the edges of the mochi skin to seal the filling completely.
Step 7: Chill and Serve
- Freeze the assembled mochi for about 20 minutes for the best texture. Serve and enjoy!
This recipe guarantees the best pink strawberry mochi with a chewy texture and sweet, fruity filling. Perfect for any occasion!