Delicate, chewy Japanese mochi filled with creamy red bean paste and fresh strawberries creates a perfect balance of sweet and fruity flavors. These elegant little treats are surprisingly easy to make at home and will impress your guests with their beautiful presentation and authentic taste.
⏱️50 min
📊Easy
👥12 servings
🍽️Dessert
vegetarianquickfestive
Ingredients
200 gmochiko sweet rice flour
200 mlwater
100 gsugar
50 gcornstarch for dusting
300 gred bean paste
12 piecesfresh strawberries
1 tspvanilla extract
Instructions
1MIX THE MOCHI BATTER: In a microwave-safe bowl, combine 200g of mochiko sweet rice flour, 200ml of water, 100g of sugar, and 1 teaspoon of vanilla extract. Whisk the mixture thoroughly until all lumps are dissolved and the batter is completely smooth. The consistency should resemble thick pancake batter. Make sure there are no dry flour pockets remaining, as these will create lumpy mochi.
2COOK THE MOCHI: Microwave the batter uncovered on high power for 2 minutes, then carefully stir it with a wet wooden spoon or spatula. Return it to the microwave and cook for another 1-2 minutes until the batter becomes translucent and stretchy, resembling thick taffy. The mixture should pull away from the sides of the bowl. Be careful as the batter will be extremely hot—use caution when stirring.
3PREPARE THE WORK SURFACE: Lightly dust a clean work surface and your hands generously with cornstarch to prevent sticking. This is crucial as hot mochi is very sticky. You can use a silicone mat or parchment paper as your work surface for easier cleanup. Have extra cornstarch nearby for re-dusting as needed throughout the shaping process.
4COOL AND KNEAD THE MOCHI: Carefully transfer the hot mochi mixture onto the cornstarch-dusted surface. Allow it to cool for 2-3 minutes until it's cool enough to handle comfortably. Gently knead the mochi for about 1 minute, working in the cornstarch as you go. The mochi should become smoother and less sticky with each fold. Work quickly but gently to keep the mochi warm and pliable.
5SHAPE THE MOCHI PIECES: Divide the mochi dough into 12 equal portions (about 30g each) by pinching off sections and rolling them into small balls. Take each ball and flatten it into a thin circle about 3 inches in diameter by using your palms and gently stretching the edges. Work on a cornstarch-dusted surface and re-dust your hands as needed. The circles should be thin enough to wrap around the filling but thick enough not to tear.
6FILL AND WRAP THE MOCHI: Place about 1 tablespoon of red bean paste in the center of each mochi circle, then top it with a fresh strawberry. Gently bring the edges of the mochi up and around the filling, pinching and sealing them at the top to create a smooth, closed packet. Roll the finished mochi ball gently in cornstarch one final time to prevent sticking. Repeat with all remaining mochi circles and fillings until complete.
7SERVE AND STORE: Arrange the finished mochi on a serving platter and enjoy immediately at room temperature, as they are best eaten fresh within a few hours. If you need to store them, place mochi in an airtight container with parchment paper between each piece to prevent sticking, and refrigerate for up to 2 days. Allow refrigerated mochi to come to room temperature for about 10 minutes before serving for the best chewy texture.