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
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.
Notes
For vibrant colors, adjust the amount of food coloring.
For a vegan version, use only non-dairy cream and plant-based condensed milk.
Experiment with mango or blueberry puree for flavor variations.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Microwave, No-Bake (Assembly)
- Cuisine: Japanese-Inspired
