If you’ve ever craved a dessert that’s soft, chewy, fruity, and utterly delightful, Strawberry Mochi just might become your new favorite treat. This Japanese-inspired sweet features juicy fresh strawberries wrapped in luscious red bean paste, all snuggled inside a pillowy layer of mochi. Ready in less than half an hour and as beautiful as it is delicious, Strawberry Mochi captures the heart of spring with every bite. Whether you’re new to mochi or a lifelong fan, you’ll love how simple it is to create these bright and festive sweets at home.
Ingredients You’ll Need
-
Mochi Dough:
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup granulated sugar
- 3/4 cup water
For Assembly:
- 6 fresh strawberries, hulled
- 6 small pieces of sweet red bean paste (anko) or white bean paste
- Red food coloring (optional)
- 1/2 cup cornstarch for dusting
How to Make Strawberry Mochi
Step 1: Prep the Strawberries
Start by giving your fresh strawberries a gentle wash, then hull them and pat them completely dry. Dry berries ensure your mochi won’t get soggy. Set aside—you want these at their freshest before enveloping them in the sweet filling.
Step 2: Wrap with Bean Paste
Take a small piece of red bean (or white bean) paste and flatten it into a thin circle. Gently wrap each strawberry, covering it entirely. The paste will cling to the fruit, sealing in juiciness and adding a creamy, sweet layer that pairs perfectly with the tart berry inside.
Step 3: Make the Mochi Dough
In a microwave-safe bowl, mix together the glutinous rice flour, granulated sugar, and water until very smooth. If you want that delightful blush of color, add a drop of red food coloring here. Cover loosely with plastic wrap so steam can escape, then microwave on high for one minute.
Step 4: Microwave and Stir
Carefully remove the bowl (it’s hot!), give the dough a good stir, then microwave for another minute. Stir once more—the dough should be thick and sticky—and return for a final 30 seconds. When the mochi is translucent and stretchy, it’s ready to shape.
Step 5: Shape and Fill the Mochi
Generously dust a clean surface with cornstarch and scoop the hot dough onto it. Let the mochi cool just enough to handle, then divide into six equal parts. Flatten each portion into a circle, pop a bean-wrapped strawberry tip-side down in the center, then gently stretch the mochi around to fully enclose it. Pinch seams to seal, dusting your hands with cornstarch as needed to prevent sticking. Delicately roll each piece in extra cornstarch for a flawless finish.
How to Serve Strawberry Mochi
Garnishes
Strawberry Mochi looks stunning just as it is, but a light dusting of extra cornstarch or powdered sugar over the top can give it a soft, snow-kissed finish. For a pop of color, add a tiny mint leaf or a few sesame seeds. These little extras bring both beauty and a touch of flavor contrast.
Side Dishes
Serve your Strawberry Mochi alongside a pot of green tea or matcha for a classic Japanese touch. The earthiness of the tea balances the sweetness of the mochi. For a more elaborate spread, pair with other small Japanese sweets like dorayaki or matcha cookies to make a playful dessert platter everyone will love.
Creative Ways to Present
For gatherings or special occasions, arrange the Strawberry Mochi on a bamboo platter lined with parchment or decorative leaves. Try slicing one in half to show off the beautiful strawberry center—guaranteed to tempt anyone walking by! You can even gently skewer them for a whimsical mochi “lollipop” presentation at parties.
Make Ahead and Storage
Storing Leftovers
Strawberry Mochi is best enjoyed fresh, ideally within a few hours of making while the mochi is still supple and soft. If you have leftovers, store them in an airtight container at room temperature for up to one day. The strawberries may release some moisture, so line your container with a paper towel if possible.
Freezing
While you can freeze Strawberry Mochi, keep in mind that the texture of the strawberries may change slightly once thawed. Freeze them individually wrapped in plastic wrap, then place in a sealed bag. When ready to eat, let them thaw gently at room temperature—this helps preserve as much of their original texture as possible.
Reheating
Because these treats are filled with fresh fruit, reheating isn’t usually recommended. If your mochi gets a bit too cold or stiff, allow it to sit at room temperature for about 15–20 minutes before eating. Avoid microwaving, as it can cause the fruit to release excess liquid and the mochi to become tough.
FAQs
Can I use frozen strawberries?
Fresh strawberries are best for Strawberry Mochi, as frozen ones tend to release extra moisture and can make the mochi soggy. If you must use frozen berries, thaw and dry them thoroughly first, but be aware the texture may be softer.
Is glutinous rice flour the same as regular rice flour?
No, glutinous rice flour (sometimes labeled as mochiko) is different from regular rice flour. It’s specifically what gives mochi its signature sticky, chewy texture. Regular rice flour will not produce the same result.
Can I substitute the bean paste with something else?
Absolutely! Creamy chocolate spread, sweetened cream cheese, or even nut butter can be used in place of bean paste. These alternatives offer new flavor twists, making each batch of Strawberry Mochi a bit of an adventure.
How do I keep my hands from getting sticky when shaping the mochi?
Cornstarch is your best friend here. Generously dust both your hands and your work surface; re-dust as needed throughout shaping to keep the mochi dough from sticking to everything.
Why is my mochi dough tough or rubbery?
Overcooking or not using enough water can make the dough too tough. Follow the microwave times closely, and check that your measurements are accurate for a pillowy, elastic Strawberry Mochi exterior every time.
Final Thoughts
Strawberry Mochi is one of those desserts that brings pure joy with every bite—fresh, sweet, and satisfyingly chewy. If you haven’t tried making it at home yet, there’s no better time. With just a few simple ingredients, you’ll wow yourself (and your friends!) with this delightful Japanese-inspired treat. Give it a try, and let those bright strawberry flavors and soft mochi magic light up your kitchen!
Print
Strawberry Mochi Recipe
- Total Time: 23 minutes
- Yield: 6 pieces 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the delightful sweetness of homemade Strawberry Mochi, a traditional Japanese dessert featuring fresh strawberries encased in chewy mochi dough.
Ingredients
Mochi Dough:
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup granulated sugar
- 3/4 cup water
For Assembly:
- 6 fresh strawberries, hulled
- 6 small pieces of sweet red bean paste (anko) or white bean paste
- Red food coloring (optional)
- 1/2 cup cornstarch for dusting
Instructions
- Prepare Strawberries: Wash and hull strawberries, then pat dry. Wrap each strawberry in a thin layer of red bean paste, covering completely, and set aside.
- Make Mochi Dough: In a microwave-safe bowl, mix glutinous rice flour, sugar, and water until smooth. Add a drop of red food coloring if desired. Microwave in increments, stirring in between, until the dough is translucent and sticky.
- Shape Mochi: Dust a clean surface with cornstarch, transfer the mochi dough, and divide into 6 equal portions. Flatten each piece, place a strawberry in the center, and seal the mochi around it. Roll in cornstarch to prevent sticking.
- Serve: Enjoy your Strawberry Mochi fresh within a few hours of making.
Notes
- For best texture, enjoy within a few hours of making.
- You can substitute white bean paste for a lighter flavor.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 14 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
