If you’re searching for a delightful Japanese treat that’s just as beautiful as it is delicious, look no further than Strawberry Mochi. This dessert wraps juicy strawberries in pillowy-soft, chewy mochi dough, with a sweet surprise hidden inside each bite. The combination of fresh fruit, tender rice cake, and a smooth, creamy filling makes this a dessert everyone will ask for again and again. Whether you’re new to making mochi or a seasoned pro, this recipe is easy, fun, and guaranteed to bring a smile to your face.
Ingredients You’ll Need
-
Mochi Dough:
- ¾ cup mochiko (sweet rice flour)
- ¾ cup water
- ¼ cup granulated sugar
Additional:
- ½ cup cornstarch (for dusting)
- 6 fresh strawberries (hulled)
- 6 small scoops sweet red bean paste (anko), or substitute with Nutella or white chocolate for filling
How to Make Strawberry Mochi
Step 1: Prepare the Strawberries and Filling
Begin by gently washing your strawberries and removing the stems, then pat them completely dry with a paper towel—this keeps your mochi from getting soggy. Take a generous spoonful of sweet red bean paste (or your favorite substitute) and wrap it evenly around each strawberry, forming a neat ball. This sweet shield protects the berry and adds a layer of rich flavor in every bite.
Step 2: Make the Mochi Dough
In a microwave-safe bowl, combine mochiko, water, and sugar, whisking until the mixture is smooth and lump-free. Cover the bowl loosely with plastic wrap to allow steam to escape, then microwave for one minute. Stir thoroughly, then microwave for another minute. Give it a final stir and microwave for thirty more seconds, until the dough is thick, sticky, and a little translucent. This two-minute process brings the mochi dough together quickly and perfectly every time.
Step 3: Work with the Mochi Dough
Dust a clean work surface with plenty of cornstarch so nothing sticks. Carefully transfer your hot mochi dough onto the dusted surface (it will be sticky and warm, so work quickly but carefully). Let it cool for a couple of minutes until it’s comfortable to touch. Generously sprinkle the top with more cornstarch, then cut or tear the dough into six equal pieces for assembly.
Step 4: Shape and Fill the Strawberry Mochi
Take one piece of mochi dough and press it into a round, flat disc, about the size of your palm. Place your red bean–wrapped strawberry in the center. Pull up the edges of the mochi, gently pinch and seal together at the top, and roll it into a smooth ball. Don’t worry if it gets a little messy—cornstarch is your friend for dusting sticky spots as you go! Repeat with the remaining strawberries.
How to Serve Strawberry Mochi
Garnishes
The fun of serving Strawberry Mochi is in making each piece look as joyful as it tastes. Dust your finished mochi with a little extra cornstarch to give them that signature powdery finish. A tiny mint leaf, a sprinkle of matcha powder, or even a drizzle of chocolate can make each mochi utterly eye-catching for guests or a self-care dessert moment.
Side Dishes
Strawberry Mochi pairs beautifully with a cup of green tea or a refreshing glass of iced matcha. On the side, try a simple fruit salad or even a scoop of vanilla ice cream to offset the chewy dough and accentuate the sweet, tart flavor of the berries.
Creative Ways to Present
For fun gatherings or celebrations, serve Strawberry Mochi in colorful cupcake liners or on a pretty platter alongside fresh berries. You can make a mochi tower or arrange them in the shape of a flower for a springtime celebration. Place each mochi in its own mini paper cup for the ultimate grab-and-go treat.
Make Ahead and Storage
Storing Leftovers
Strawberry Mochi is best enjoyed fresh, but if you have leftovers, keep them in an airtight container in the fridge for up to two days. The dough will firm up a bit, but the flavor and fun stay intact, making them a delightful snack even the next day.
Freezing
You can freeze Strawberry Mochi for up to one month. Wrap each piece tightly in plastic wrap and place them in a freezer-safe bag. Thaw in the fridge for several hours before eating, and dust with a little extra cornstarch if needed to restore their soft-touch finish.
Reheating
Mochi is best enjoyed at room temperature, but if it’s a bit too firm from the fridge or freezer, let it sit out for fifteen to twenty minutes. Avoid microwaving filled mochi, as the dough may overcook and fillings can melt out.
FAQs
Can I make Strawberry Mochi with other fruits?
Absolutely! While strawberries are the classic choice for their sweetness and color, you can experiment with small pieces of mango, kiwi, or even banana for fun new flavors.
Is there a way to make Strawberry Mochi vegan?
Yes! All the main ingredients listed are naturally vegan. Just double-check the filling you choose—red bean paste, dairy-free chocolate, or fruit-only spreads all work well.
What if I don’t have mochiko—is there a substitute?
Mochiko, or sweet rice flour, is key for the chewy mochi texture. Regular rice flour or other flours won’t work the same way, so try to seek out mochiko for the best results—it’s widely available in most Asian grocery stores or online.
Can I flavor the mochi dough itself?
Definitely! Add a drop of strawberry or matcha extract, or a touch of pink food coloring to the dough mixture before microwaving for extra color and flavor surprise.
Why does my mochi get too sticky or hard?
If the mochi is too sticky, don’t skimp on the cornstarch for dusting. If it turns hard and rubbery, it may have been microwaved a bit too long—try microwaving in shorter bursts or adjusting your microwave’s power next time.
Final Thoughts
Making Strawberry Mochi at home is nothing short of magical—the process is simple, creative, and absolutely delicious every single time. If you’ve never tried making your own mochi before, this recipe is a wonderful way to start. Gather your favorite people, get a little messy, and savor every sweet, chewy bite. I hope you fall in love with Strawberry Mochi, just as much as I have!
Print
Strawberry Mochi Recipe
- Prep Time: 20 minutes
- Cook Time: 2.5 minutes
- Total Time: 22.5 minutes
- Yield: 6 mochi pieces
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
- Diet: Vegetarian
Description
Learn how to make delicious Strawberry Mochi at home with this easy recipe. These delightful sweet treats feature fresh strawberries wrapped in a chewy, sweet rice flour dough.
Ingredients
Mochi Dough:
- ¾ cup mochiko (sweet rice flour)
- ¾ cup water
- ¼ cup granulated sugar
Additional:
- ½ cup cornstarch (for dusting)
- 6 fresh strawberries (hulled)
- 6 small scoops sweet red bean paste (anko), or substitute with Nutella or white chocolate for filling
Instructions
- Prep the Strawberries: Wash and hull the strawberries, then gently pat them dry.
- Wrap with Filling: Wrap each strawberry in a small amount of red bean paste to form a ball around the fruit and set aside.
- Prepare Mochi Dough: In a microwave-safe bowl, mix mochiko, water, and sugar until smooth. Microwave in intervals, stirring in between until the dough becomes translucent and sticky.
- Shape and Fill: Dust a surface with cornstarch, divide the mochi dough, flatten each portion, place a red bean-wrapped strawberry in the center, seal the edges, and form a ball.
- Final Touch: Dust lightly with cornstarch to prevent sticking.
Notes
- You can use different fillings like Nutella or white chocolate for a varied taste.
- For best texture, store mochi in the refrigerator and consume within 1–2 days.
Nutrition
- Serving Size: 1 mochi piece
- Calories: 140
- Sugar: 10g
- Sodium: 5mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
