Chewy Strawberry Mochi
A delightful treat made with glutinous rice flour and fresh strawberries, offering a chewy texture and sweet flavor.
Ingredients
Mochi Ingredients
- 1 cup glutinous rice flour
- 1 cup water
- 1/4 cup sugar Adjust based on your sweetness preference
- Cornstarch For dusting
Filling Ingredients
- 5-6 pieces fresh strawberries For stuffing, wash and hull before using
- Optional: Sweetened red bean paste For extra filling
Instructions
Preparation
- Wash and hull your fresh strawberries. Optionally, dip them in sugar for extra sweetness and set aside.
- In a bowl, mix glutinous rice flour, water, and sugar until there are no lumps and the mixture is smooth.
Cooking
- Pour the mixture into a microwave-safe dish, cover loosely with plastic wrap, and microwave on high for 1 minute.
- Stir the mixture and microwave for another 1-2 minutes until it becomes sticky and slightly translucent.
Assembling Mochi
- Dust your work surface generously with cornstarch to prevent sticking.
- Transfer the mochi dough to the surface and let it cool slightly.
- Dust your hands with cornstarch, pinch off pieces of dough, and flatten them in your palm.
- Place a strawberry in the center of the flattened mochi, wrap the dough around it, and seal any openings.
- Roll each mochi ball in cornstarch for a delightful finish.
- Enjoy the mochi fresh!
Notes
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week and dust with cornstarch to avoid sticking.