strawberry mochi

Top 3 things people have been asking me to make: 1. something pink; 2. something with strawberries; 3. mochi! This recipe teaches you how to make pink strawberry mochi with the BEST look and taste!

Strawberry mochi

strawberries ((rinsed, stems removed))

g sugar

g glutinous rice flour

cornstarch

g unsalted butter

g heavy whipping cream

sugar

tbsp strawberry jam ((or

60 g glutinous rice flour ((to prevent from getting sticky))

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.)

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

Preparation

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

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

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. 

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

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. )

Take the mochi out from the microwave, put 30g butter* (see note1) on the top. The mochi is very hot now, the butter will be melted quickly.

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.

Once there&#39;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)

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.

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

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

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

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.

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

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

Make mochi

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

To store

https://mediavine-res.cloudinary.com/video/upload/t_original/v1656291114/npo3xttja9kqsgsn1la1.mp4

This recipe teaches you how to make pink strawberry mochi with the BEST look and taste! The mochi skin is colored with fresh strawberries.

Strawberry Mochi

Mochi is one of my favorite desserts! It is light, sweet and full of wonderful fillings. I always love the ones with fresh strawberry cubes and whipped heavy cream, and you can actually tell the taste of the mochi. Such an amazing and perfect combination. This recipe will teach you how to make delicious fresh mochi at home with the help of the stand mixer. Much easier and time-saving.&amp;nbsp;

Easy Mochi Recipe

nice spatula-to mix things up

fine mesh sifter-coming soon

whisk-coming soon

cake scraper-to divide the dough

glutinous rice flour

granulated sugar

milk

unsalted butter

heavy cream

Strawberries

Oreo crumbles

Mix glutinous rice flour, cornstarch, granulated sugar and milk until smooth. Sift once, cover it with plastic wrap, prick some holes on the plastic wrap, and steam until fully cooked (about 20-30 minutes). Or you can microwave it until fully cooked (about 4 minutes).

After it is cooked, mix the butter in or beat the butter in using the stand mixer. Beat until it can form a ball. Or you can mix the butter in with a spatula and when the dough is cool to touch, knead into a ball. Wrap the dough ball with plastic wrap, and set the dough ball in the fridge to cool for 1 hour.

In another bowl, beat heavy cream and sugar until thickened. Set aside. Wash and chop the strawberries into small cubes. Set aside. Crush some Oreo, set aside. You can take any fruits you like as filling.

Take the dough ball out, knead and divide into equal pieces. Roll each piece into a flat round piece. Put in whipped cream and strawberry cubes or Oreo crumbles. Wrap it up, and put in a cupcake liner and serve.

https://www.youtube.com/watch?v=sTlbqr12bQk

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Strawberry mochi

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Top 2 strawberry mochi recipes from across the web

The most viewed strawberry mochi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry mochi

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The most viewed strawberry mochi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine