Step 1

Cook 60g glutinous rice flour over medium heat for about 5 minutes, whisking constantly, until it smells like popcorn. Set aside to cool down. (We will use this cooked flour to prevent from getting sticky later.)

Step 2

Add 15g sugar to 150g heavy whipping cream, beat until stiff peaks form. Keep in the freezer.

Step 3

In a microwave-safe container, weigh 100g glutinous rice flour and 30g cornstarch. Set aside.

Step 4

Add 90g strawberries, 90g milk (or plant milk, I used oat milk), and 40g sugar into a blender. Blend until thoroughly smooth.

Step 5

Pour the strawberry milk to the microwave-safe container with glutinous rice flour and cornstarch, stir until the mixture has reached a yogurt thick texture.

Step 6

Cover the container with a microwave-safe food wrap. Use a toothpick to poke about 16 holes on the wrap.

Step 7

Microwave for 3 minutes. Take out to check the texture. Poke a toothpick into the mochi, if the toothpick tip is dry, the mochi is fully cooked. If the toothpick tip is wet, cover the food wrap back, and microwave for 30 more seconds. (Or you can steam it over high heat for 30 minutes. )

Step 8

Take the mochi out from the microwave, put 30g butter* (see noteon the top. The mochi is very hot now, the butter will be melted quickly.

Step 9

Put on non-stick food handling gloves, or rub some melted butter on your hands to prevent from getting sticky. When the mochi dough is not too hot to touch, knead the dough until all the butter has been absorbed.

Step 10

Once there's no butter left in the container, keep kneading the dough for about 5 minutes, until you can pull it as long as your forearm (about 10 inches). * (see note2)

Step 11

Transfer the mochi dough on a nonstick silicone mat, or a working surface floured with cooked glutinous rice flour. Apply some cooked glutinous rice flour on the surface of the mochi dough to prevent from getting sticky.

Step 12

Cut the mochi dough into 8 equal portions (about 32g per portion).

Step 13

With your hands or a rolling pin (covered with food wrap to prevent from sticky), flatten the mochi doughs into 4-inch diameter circles.

Step 14

Put a mochi skin on a soup ladle, or on a small round-shape bowl.

Step 15

Take out the whipped cream from the freezer. Put about 2 tbsps. of whipped cream and about 1 tbsp. of strawberry jam in the middle of the mochi wrap. For the filling, you can also use ice cream balls, fresh fruits cut into small pieces, or red bean paste.

Step 16

Pull the edges of the wrap together to cover the filling, press together the edges to seal well.

Step 17

Keep in the freezer for 20 minutes for the best texture and taste, serve.

Step 18

Keep the leftovers in the freezer for up to 7 days. Thaw at room temperate for 20 minutes before serving.