Ingredients
Scale
- 1 cup glutinous rice flour (mochiko)
- ¼ cup granulated sugar
- ¾ cup water
- Pinch of salt
- 8 small-to-medium fresh strawberries (hulled and dry)
- 1 cup sweet red bean paste or vanilla cream (whipped cream with powdered sugar + vanilla)
- 2 Tbsp cream cheese (for a tangy vanilla filling)
- ½ cup potato starch or cornstarch (for dusting)
- ½ tsp matcha powder (for color + earthy note)
- 1 Tbsp freeze-dried strawberry powder (for berry aroma)
Instructions
- Prep the strawberries by washing, hulling, and drying them thoroughly.
- Coat each strawberry in sweet red bean paste or whipped vanilla cream. Chill briefly to firm up.
- In a mixing bowl, combine mochiko, sugar, salt, and water until smooth. Microwave in short bursts (2½–3½ minutes) or steam until glossy and stretchy.
- Allow the dough to cool slightly on a starch-dusted surface before dividing into 8 equal pieces.
- Flatten each piece into circles, wrap around each filled strawberry, and seal well.
- Let the wrapped mochi rest for about 10 minutes before brushing off excess starch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Microwave/Steaming
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 12g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg