Name: Strawberry Mochi Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 25 min
Cuisine: Japanese-Inspired
Ingredients: 100g glutinous rice flour; 30g corn starch; 35g sugar; 180ml milk; 2–3 drops strawberry food coloring (optional); 15g butter; 150ml non-dairy whipping cream; 50ml dairy whipping cream; 1–2 tbsp condensed milk; 3 tbsp strawberry puree; Cooked glutinous rice flour or cornstarch, as needed

Why You’ll Love This Recipe

I love how this recipe combines the soft, chewy texture of mochi with a luscious strawberry cream filling. The vibrant pink hue adds a festive touch, making it perfect for special occasions or a fun weekend project. Plus, it’s a great way to enjoy the flavors of strawberries in a unique and delightful form.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

100g glutinous rice flour
30g corn starch
35g sugar
180ml milk
2–3 drops strawberry food coloring
15g butter

Filling:

150ml non-dairy whipping cream
50ml dairy whipping cream
1–2 tbsp condensed milk
3 tbsp strawberry puree

Directions

Prepare the Mochi Dough:
I combine glutinous rice flour, sugar, milk, and strawberry food coloring in a microwave-safe bowl, mixing until fully dissolved. I cover the bowl with plastic wrap and steam it in the microwave for 20 minutes or until the dough becomes translucent.
Add Butter and Knead:
Once steamed, I add the butter to the dough and mix until well combined. I then knead the dough until it becomes soft and stretchy, allowing it to cool for 45 minutes.
Prepare the Filling:
In a mixing bowl, I combine non-dairy whipping cream, dairy whipping cream, condensed milk, and strawberry puree using a hand mixer until stiff peaks form.
Assemble the Mochi:
I dust my working surface and the mochi dough with more cooked glutinous rice flour to prevent sticking. Flattening the dough into a circular shape, I pipe the filling in the center of the mochi wrapper. I then pinch the four corners of the mochi wrapper together, followed by pinching the remaining corners to seal the mochi.
Final Touches:
I tap the bottom of the mochi with cooked glutinous rice flour or cornstarch to remove excess moisture and gently brush the assembled mochi to remove any excess flour.
Serve and Enjoy:
The homemade strawberry mochi is now ready to be enjoyed! I serve them as a delightful dessert or snack.

Servings and Timing

This recipe yields approximately 10–12 mochi pieces. Preparation takes about 20 minutes, cooking time is 20 minutes, and cooling and assembly take an additional 45 minutes, totaling approximately 1 hour and 25 minutes.Rainbow Nourishments+6Contemplating Sweets+6Happy Happy Nester+6

Variations

I sometimes experiment with different food colors or flavors for the mochi dough to create a variety of colorful treats. Adjusting the sweetness of the filling by adding more or less condensed milk according to my preference also adds a personal touch.

Storage/Reheating

I store leftover mochi in an airtight container in the refrigerator for up to 2 days for optimal freshness. To enjoy them at their best, I let them sit at room temperature for a few minutes before serving.

FAQs

Can I use only dairy or non-dairy whipping cream?

Yes, I can use either all dairy or all non-dairy whipping cream based on my dietary preferences or availability.

How do I prevent the mochi from sticking to my hands?

I dust my hands and working surface with cooked glutinous rice flour or cornstarch to prevent sticking during assembly.

Can I freeze the mochi for longer storage?

While mochi is best enjoyed fresh, I can freeze them individually wrapped for up to a month. I thaw them at room temperature before serving.

What can I use if I don’t have strawberry food coloring?

If I don’t have strawberry food coloring, I can use a small amount of beet juice or leave it out entirely; the mochi will still taste delicious.

Can I use other fruit purees for the filling?

Absolutely! I sometimes substitute strawberry puree with mango, raspberry, or blueberry puree for different flavor variations.

Conclusion

With this easy-to-follow recipe, I can create homemade strawberry mochi that rivals those found in Japanese bakeries. Whether I’m hosting a party or simply craving a sweet treat, these delightful mochi are sure to impress my friends and family. I give this recipe a try and indulge in the irresistible combination of chewy mochi and creamy strawberry filling!

Strawberry Mochi Recipe

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Author: Mia
Total Time: 1 hour 25 minutes
Yield: 10–12 mochi pieces
Diet: Vegetarian

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Description

Soft, chewy strawberry mochi filled with fluffy whipped cream and strawberry puree—an easy Japanese-inspired dessert that’s fruity and fun.

Ingredients

Mochi Dough:

100g glutinous rice flour

30g corn starch

35g sugar

180ml milk

2–3 drops strawberry food coloring (optional)

15g butter

Filling:

150ml non-dairy whipping cream

50ml dairy whipping cream

1–2 tbsp condensed milk

3 tbsp strawberry puree

For Dusting:

Cooked glutinous rice flour or cornstarch, as needed

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Instructions

Make the Mochi Dough:
In a microwave-safe bowl, combine glutinous rice flour, sugar, milk, and food coloring. Mix well until dissolved. Cover with plastic wrap and microwave for 20 minutes, or until translucent and firm.

Add Butter and Knead:
Add butter to the hot dough and mix. Once slightly cooled, knead until soft and stretchy. Let the dough cool for 45 minutes.

Prepare the Filling:
In a bowl, beat non-dairy whipping cream, dairy whipping cream, condensed milk, and strawberry puree with a hand mixer until stiff peaks form. Refrigerate until ready to use.

Shape and Fill the Mochi:
Dust your hands and surface with cooked glutinous rice flour or cornstarch. Divide mochi dough into small balls, flatten into circles, and pipe the filling into the center. Pinch to seal.

Finish and Serve:
Tap the bottom of each mochi with extra flour to reduce moisture. Gently brush off excess. Serve immediately or store chilled.