Strawberry Mochi (Print Version)
# Ingredients:
→ Mochi Dough
01 -
1 cup sweet rice flour (mochi flour)
02 -
1/4 cup granulated sugar
03 -
3/4 cup water
04 -
1/2 teaspoon vanilla extract
05 -
1/4 cup cornstarch (for dusting)
→ Filling
06 -
1 cup ripe strawberries, hulled and sliced
07 -
1/2 cup red bean paste (optional)
# Instructions:
01 -
In a mixing bowl, combine the sweet rice flour and sugar. Stir until well combined. Add the water and vanilla extract to the dry ingredients, mixing until you form a smooth batter.
02 -
Pour the mochi batter into a microwave-safe dish, lined with parchment paper. Cover the dish with plastic wrap, leaving a small vent for steam to escape. Microwave on high for 2-3 minutes, or until the mochi becomes translucent and slightly puffed.
03 -
Carefully remove from the microwave and let it cool for a few minutes.
04 -
Dust a clean surface with cornstarch. Transfer the cooked mochi onto the surface and sprinkle the top with more cornstarch to prevent sticking. Using a rolling pin, gently roll out the mochi to about 1/4 inch thick. Cut into 3-inch squares using a knife or cookie cutter.
05 -
Place a slice of strawberry and a small spoonful of red bean paste (if using) in the center of each mochi square.
06 -
Fold the edges over the filling to create a pocket, pinching to seal. Dust off any excess cornstarch and place the finished mochi on a serving plate.
# Notes:
01 -
Mochi should be consumed within 24 hours for the best texture. Store in an airtight container at room temperature.