Soft Strawberry Mochi With a Sweet Juicy Center

Strawberry mochi takes a little fresh fruit and wraps it in a chewy rice shell, which sounds fussy but comes together fast once the dough is warm. I keep my hands dusted with cornstarch so the mochi stretches without sticking.

Making mochi at home is a fun and rewarding process that allows you to customize the filling to your liking. With step-by-step directions, you can easily achieve the perfect texture and flavor.

Delicious and Chewy Strawberry Mochi

These strawberry mochi are made by crafting a soft, chewy outer layer with glutinous rice flour infused with sweet strawberry flavor. Inside, each mochi is filled with a juicy strawberry, creating a delightful contrast in texture and taste. The preparation time is about 1 hour and yields approximately 10 pieces.

Ingredients

1 cup glutinous rice flour (mochi flour)
1/4 cup sugar
3/4 cup water
10 fresh strawberries, hulled
1/4 cup cornstarch for dusting
1/2 teaspoon strawberry extract (optional)
Food coloring (optional)

Instructions

Prepare the Strawberries: Wash and hull the strawberries, patting them dry. If you like, you can dip them in a bit of sugar to enhance the sweetness.
Make the Mochi Dough: In a microwave-safe bowl, combine glutinous rice flour, sugar, and water. Stir well until there are no lumps. Cover the bowl with plastic wrap, leaving a small vent for steam, and microwave for 1 minute.
Stir and Cook Again: Remove the bowl carefully as it will be hot. Stir the dough, cover again, and microwave for another 30 seconds. Repeat this process a third time until the dough becomes sticky and translucent.

Dust the Surface: Sprinkle a clean surface with cornstarch to prevent sticking. Once the mochi dough is cool enough to handle, transfer it onto the cornstarch-dusted surface.
Form the Mochi: Divide the dough into 10 equal portions. Flatten each portion into a round disc and place a strawberry in the center. Carefully pinch the edges of the dough around the strawberry to seal it inside, rolling it gently to form a ball.
Coat the Mochi: Roll each mochi in the remaining cornstarch to prevent sticking, then place them on a serving plate.

Chill and Serve: Allow the mochi to rest for about 30 minutes in the refrigerator before serving. Enjoy the soft and chewy texture alongside the sweet burst of strawberry!